Raspberry Chocolate Chip Muffins are a delightful treat that combines the tart sweetness of fresh raspberries with the rich, creamy flavor of chocolate chips. These muffins are light, fluffy, and packed with bursts of flavor in every bite, making them perfect for breakfast, brunch, or a sweet snack. The juicy raspberries pair beautifully with the chocolate, creating a balanced muffin that’s not overly sweet. Plus, they’re easy to make and bake up beautifully golden, ready to be enjoyed warm or at room temperature.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup plain Greek yogurt or sour cream
- â…“ cup milk
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries
- ½ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix together the Greek yogurt, milk, oil, egg, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in Raspberries and Chocolate Chips: Gently fold in the raspberries and chocolate chips, being careful not to crush the berries.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These muffins are deliciously moist and best enjoyed fresh out of the oven or within a day. Enjoy with a cup of coffee or as a sweet breakfast treat!
