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Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins That Change Your Breakfast Game

These Raspberry Chocolate Chip Muffins perfectly blend tart raspberries and rich chocolate chips for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option
  • 1 cup Granulated Sugar Brown sugar works beautifully for a deeper flavor
  • 2 teaspoons Baking Powder Essential for muffin rise
  • 1 teaspoon Baking Soda Combines with buttermilk for perfect leavening
  • 1 teaspoon Salt Enhances overall flavor
  • 2 Eggs Binds ingredients together
  • 1 cup Buttermilk (or Plain Yogurt) Adds moisture; substitute with milk mixed with vinegar or lemon juice
  • 1/2 cup Vegetable Oil (or Melted Butter) Use unsalted butter for best results
  • 2 teaspoons Vanilla Extract Adds depth to flavor
  • 1 cup Raspberries (Fresh or Frozen) Opt for fresh for best results
  • 1 cup Chocolate Chips Feel free to mix dark or white chocolate
For the Topping (Optional)
  • 2 tablespoons Coarse Sugar Sprinkle on top before baking for a crunchy texture

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Steps
  1. Preheat your oven to 425°F (220°C) and prepare a muffin tin by greasing or lining it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined and free of lumps.
  3. In a separate bowl, mix the eggs, buttermilk, vegetable oil (or melted butter), and vanilla extract, whisking until creamy and smooth.
  4. Gently pour the wet mixture into the bowl with the dry ingredients and fold the batter just until combined, being careful to avoid overmixing.
  5. Delicately fold in the raspberries and chocolate chips into the batter, keeping them intact.
  6. Spoon the batter into each muffin cup, filling them to the top and optionally sprinkling with coarse sugar.
  7. Bake in the preheated oven at 425°F for the first 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-17 minutes.
  8. Once baked, cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 1.5gCholesterol: 25mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 3mgCalcium: 75mgIron: 0.6mg

Notes

Ensure your baking powder and baking soda are fresh, avoid overmixing, fill muffin cups generously, and refrigerate or freeze muffins for storage.

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