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.
And that’s what’s lovely about this recipe. It can be made year-long. Use fresh raspberries when they are in season and at their best.
But when it’s wintertime and you want the feels and tastes of summertime, simply use frozen raspberries (if you’re not able to get the fresh variety). It will still be delicious.
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. 🙂
WHAT TYPE OF CHOCOLATE MAY I USE?
Use either milk, semi-sweet or dark chocolate chips! Whatever strikes your fancy. Raspberries always pair well with chocolate so you can’t go wrong.
White chocolate is also a delicious option and would make quite gorgeous looking muffins, too. I have previously made strawberry muffins with white chocolate and if you wish to try that you may get the recipe here.
The photo below shows what the strawberry muffins look like with white chocolate. Aren’t they are beauty? So certainly, use white chocolate with raspberries too and make scrumptious-looking muffins in a breeze!
WHAT TYPE OF SUGAR SHOULD I USE?
The type of sugar you use will determine the color of the muffins. Using white sugar will produce paler-looking muffins but the raspberries and chocolate (especially if you add an extra sprinkling of them on top prior to baking as you can see in my photos) would stand out.
If you use brown sugar (especially the darker variety) the muffins may be deeper in color or more brownish on top. I sometimes use this because I also like the depth of flavor added by brown sugar especially if I use the muscovado sugar with hints of molasses. So good, too!
Feel free to use whichever you like.
NOTE: Depending on the type of sugar you use – your muffins can be a bit pale like the one above. Below, I used dark brown sugar. Using glass or light-colored thicker muffin pans like the one in the first photo would also result in paler but quite lovely muffins!
With the muffins below I used a thinner muffin tin. Despite the difference in color – they use the same recipe so no worries at all!
NOTES ON INGREDIENTS (RECIPE CARD FOR PRINTING FOLLOWS BELOW)
- Unsalted Butter – a little extra salt is added for depth of flavor so make sure you used unsalted butter. Use one stick of butter.
- Sugar – use either white or brown depending on what you prefer. The muffin may appear paler if you use white sugar. Please see photos for the color difference. They would both taste yummy either way!
- All-purpose flour – you may use ground oatmeal to replace some of the flour for extra fiber.
- Baking Powder – ensure that it’s still fresh and not expired.
- Baking soda – same as above.
- Salt – if you’re able to find it – all-natural salt (like ground pink Himalayan salt or Celtic sea salt) would make this muffin even healthier (so no need to worry that this muffin has salt!)
- Eggs – room temperature, if possible.
- Sour cream – use either plain or greek yogurt for a healthier alternative
- Vanilla Extract
- Raspberries – fresh or frozen raspberries may be used so you can make this year-round!
- Chocolate chips – milk, semi-sweet or dark chocolate may be used. Even better if you use your favorite chocolate bar and simply chop them into small pieces before adding.
- White or Brown Sugar – extra for sprinkling. This is optional but it would give your muffins that professional bakery-style look!
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Raspberry Chocolate Chip Muffins
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 2 cups all-purpose flour, (see notes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup sour cream or plain yogurt
- 1 teaspoon vanilla Extract
- 1 cup raspberries, fresh or frozen
- 1 cup chocolate chips, dark or semi-sweet
- 1-2 Tablespoons white or brown Sugar extra for sprinkling, optional
Preheat the oven to 375F. Line a muffin tin with paper cups.
Melt the butter with 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 or yogurt until combined. Add the Vanilla extract. Beat the sugar-butter mixture into the sour cream mixture.
Fold in the flour mixture. Gently stir in 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 23-26 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!
TIPS & TRICKS
*You can replace half of the flour with 1 cup oatmeal for extra fiber, if you prefer.
*If you use white sugar like I did originally, the muffins would look lighter in color just like the photos. Brown sugar would make it darker. Both would taste yummy!