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Raspberry Chocolate Chip Muffins

Bakery-Style Raspberry Chocolate Chip Muffins for Home Chefs

Delight in these Raspberry Chocolate Chip Muffins, a bakery-style treat combining sweet-tart raspberries and rich chocolate.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Consider brown sugar for a deeper flavor.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 large Eggs
  • 1 cup Buttermilk Regular yogurt or a mix of milk and vinegar or lemon juice can work.
  • 1/2 cup Vegetable Oil or Melted Butter Opt for unsalted butter for best flavor.
  • 1 teaspoon Vanilla Extract
  • 1 cup Raspberries Fresh are best, but frozen can be used directly.
  • 1 cup Chocolate Chips Swap with white or dark chocolate for variation.
  • 1-2 tablespoons Coarse Sugar (Optional) For sprinkling on top.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • Spoon

Method
 

Baking Instructions
  1. Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  3. In a separate bowl, crack the eggs and whisk them with buttermilk, vegetable oil (or melted butter), and vanilla extract until smooth.
  4. Gently pour the wet mixture into the bowl of dry ingredients, stirring until just combined.
  5. Carefully fold in the fresh or frozen raspberries and chocolate chips.
  6. Spoon the muffin batter into the prepared muffin cups, filling each one to the top. Sprinkle coarse sugar on top if desired.
  7. Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-17 minutes.
  8. Once done, let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use cold ingredients for better rise and avoid overmixing to keep muffins light and airy. Frozen raspberries can be added directly without thawing.

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