Raspberry And Chocolate Chip Muffins

The sweet and tangy union of raspberries and chocolate chips in a tender muffin is a match made in heaven! These Raspberry and Chocolate Chip Muffins are the perfect treat to start your day, with bursts of juicy raspberries and rich chocolate chunks in every bite.

Ready Time

40 mins

Yields

4 servings

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1/2 cup plain yogurt
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup fresh raspberries
Confectioners’ sugar for dusting (optional)

Instructions

Preheat the oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside. In a large bowl, whisk together the melted butter, egg, yogurt, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix. Gently fold in the chocolate chips and raspberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Dust with confectioners’ sugar, if desired.

Serve and devour!

Notes

Use self-raising flour instead of all-purpose flour if you don’t have baking powder. Keep in mind that using self-raising flour will result in a lighter, fluffier muffin.

If you want a stronger raspberry flavor, use 3/4 cup of fresh raspberries or even raspberry jam for a deeper flavor.

For an extra crunchy topping, sprinkle some granulated sugar on top of the muffins before baking. To make these muffins more chocolatey, use 3/4 cup of semi-sweet chocolate chips or add a teaspoon of cocoa powder to the dry ingredients.

If you don’t have plain yogurt, you can substitute it with sour cream or milk.

Make sure to not overmix the batter, as this will result in dense muffins. These muffins are perfect for freezing, just wrap them individually in plastic wrap or aluminum foil and thaw at room temperature or microwave when needed.