Chocolate Chip Raspberry Muffins

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela