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Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins for a Sweet Morning Treat

Enjoy delightful Raspberry Chocolate Chip Muffins that blend sweet raspberries with rich chocolate for a perfect breakfast treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with gluten-free blend for a gluten-free option.
  • ¾ cup granulated sugar Feel free to use brown sugar for a richer flavor profile.
  • 1 tablespoon baking powder Acts as a leavening agent, ensuring magnificent rise.
  • 1 teaspoon baking soda Works with acidic ingredients for extra leavening.
  • ½ teaspoon salt Enhances the overall flavor of the muffins.
  • 2 large eggs Binds all ingredients together, adding moisture and richness.
  • 1 cup buttermilk Or yogurt; adds tang and moisture.
  • ⅓ cup vegetable oil Or melted unsalted butter for best flavor.
  • 1 teaspoon vanilla extract Boosts depth of flavor.
  • 1 cup fresh raspberries If using frozen, do not thaw.
  • 1 cup chocolate chips White or dark chocolate chips can be delightful alternatives.
  • optional coarse sugar For a crunchy topping.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C) and prepare the muffin tin.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, mix the wet ingredients: eggs, buttermilk, oil, and vanilla.
  4. Combine the wet and dry ingredients until just mixed; do not overmix.
  5. Fold in raspberries and chocolate chips carefully.
  6. Fill muffin cups generously to the top, optionally sprinkle with coarse sugar.
  7. Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for an additional 15-17 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg

Notes

For best results, use fresh ingredients and avoid overmixing. These muffins are best enjoyed warm or at room temperature.

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