Raspberry Chocolate Chip Muffins
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.
Ingredients
- 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
Instructions
- 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!
Notes
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!
Tried this recipe?Let us know how it was!