Fresh raspberries provide a sweet-tangy contrast to chocolate in these more-ish, moist and totally scrumptious muffins! Great for breakfast or anytime you feel like snacking.
My two tots love muffins so I often make a fruity one for them. I especially love making muffins using fresh and seasonal berries for they surely impart all the fruity goodness in these delicious snacks. The fresh raspberries provide a tangy contrast to sweet chocolate chips making this especially yummy. Of course, when the season turns colder and fresh berries are not readily available frozen raspberries can be substituted. Because they can be made anytime, these muffins are perfect as snacks to take to school. That way, I also know that when my little boy takes a bite of it, he’ll be thinking of Mommy. 🙂
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1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 cups all purpose flour*
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon Vanilla Extract
1 cup Raspberries
1 cup chocolate chips
1-2 Tablespoons White or Brown Sugar (extra for sprinkling, optional)
*You can replace half of the flour with 1 cup oatmeal for extra fiber, if you prefer.
Preheat the oven to 375F. Line a muffin tin with paper cups.
Melt the butter with the brown sugar in low heat.
Combine the flour, baking soda, baking powder and salt in a small bowl.
Beat (or whisk) the eggs with the sour cream until combined. Add the Vanilla extract.
Beat the sugar-butter mixture into the sour cream mixture.
Fold in the flour mixture and then the raspberries and chocolate chips.
Fill the muffin cups with the mixture dividing the batter equally. Sprinkle generously with sugar (if using).
Bake in the preheated oven for about 25-28 minutes or until a tester comes out clean.
Cool in the muffin tin for about 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
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