Raspberry Chocolate Chip Muffins

I love a good breakfast muffin in the morning. Somehow, it makes my whole day better. I typically like my muffins to be sweet and if I’m being honest, I prefer when chocolate chips are involved.

This recipe came to me as I was whipping up a batch of chocolate chip breakfast muffin treats. Raspberry and chocolate is one of my star combinations that I love no matter what, and it didn’t fail me here.

Make It

Additional Notes:

  • I’ve called for mini chocolate chips here, but you can really use whatever kind you prefer. White chocolate would be a delightful substitution, as would walnuts or macadamia nuts.

  • If you prefer not to use fresh raspberries, feel free to use frozen. You can also puree the raspberries and strain them before adding in to your batter if you don’t want the seeds.

Ingredients:

  • 8 Tbsp unsalted butter (1 stick)

  • 1 cup granulated sugar

  • 1 egg

  • 3/4 cup mashed raspberries

  • 1/3 cup milk

  • 1/2 tsp vanilla extract

  • 2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp kosher salt

  • 1 cup mini chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.

  2. Cream the butter and sugar in a stand mixer with the paddle attachment, or by hand with a fork, until creamed.

  3. Add in the egg, raspberries, and milk. Beat on medium until fully mixed. Add in the 1/2 tsp of vanilla and mix again until incorporated.

  • 4. In a separate bowl, mix the flour, baking power, baking soda, and salt. Add this to the wet mixture and beat until you have a smooth batter.

5. Add in the chocolate chips and mix until evenly spread throughout the batter. Then spoon equal-sized portions of the batter into a greased or lined muffin pan.

6. Bake for 20 minutes, or until a toothpick comes out clean. Leave to rest in the muffin pan for 10 minutes. Then take out and let cool completely on a wire rack. Enjoy!