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To make your Raspberry Chocolate Chip Muffins, gather these items: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ teaspoon baking soda - 1 teaspoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - ¾ cup buttermilk (or milk mixed with 1 teaspoon of vinegar) - 1 teaspoon vanilla extract - 1 cup fresh raspberries (frozen works too) - ½ cup semi-sweet chocolate chips - Zest of 1 lemon (optional) You can swap some ingredients for different flavors or needs: - Use whole wheat flour instead of all-purpose flour for a nuttier flavor. - Coconut sugar can replace granulated sugar for a lower glycemic option. - Greek yogurt can be used in place of buttermilk if you want more protein. - Use dairy-free butter and non-dairy milk to make the recipe vegan. Want to get creative? Here are some add-ins to try: - Chopped nuts like walnuts or pecans add crunch. - A sprinkle of cinnamon gives warmth and spice. - Dried fruits, like cranberries, can add a chewy texture. - A handful of oats can make the muffins heartier. These ingredients and options make your muffins tasty and fun! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare your muffin tin. Use paper liners or spray it with cooking spray. This ensures easy removal later. Grab a large mixing bowl. Add 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of baking soda, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Use a whisk to mix these well. This helps all the ingredients blend evenly, giving you the best muffins possible. In another bowl, melt ½ cup of unsalted butter. Whisk in 2 large eggs, ¾ cup of buttermilk, and 1 teaspoon of vanilla extract. Mix until smooth. It should look creamy with no lumps. This blend adds moisture and flavor to your muffins. Now, gently mix the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold them together. Remember, don’t overmix! A few lumps are okay. This keeps the muffins light and fluffy. Next, add in 1 cup of fresh raspberries and ½ cup of semi-sweet chocolate chips. If you want a zesty kick, add the zest of 1 lemon. Carefully fold everything together. Then, fill each muffin cup about ¾ full with batter. Place the muffin tin in the oven. Bake for 18-22 minutes. Use a toothpick to check if they’re done. It should come out clean or with a few crumbs. Once baked, take the muffin tin out of the oven. Let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack. This step helps them cool evenly. Serve warm or at room temperature. They taste amazing with coffee or tea! To get that perfect muffin texture, focus on mixing well but don't overdo it. Combine the dry and wet ingredients just until you see no dry flour. A few lumps in the batter are okay. This helps keep the muffins light and fluffy. Also, using buttermilk adds moisture and a slight tang, which makes each bite delightful. When you add raspberries, do so gently. Fold them into the batter with care. A light touch helps keep the berries whole. If you use frozen raspberries, don't thaw them first. This prevents them from breaking and turning your batter pink. It also keeps your muffins looking fresh and beautiful. To keep your muffins fresh, store them in an airtight container. They stay good at room temperature for about three days. If you want them to last longer, freeze them. Just wrap each muffin in plastic wrap, then place them in a freezer bag. When you're ready to enjoy, thaw them at room temperature or warm them in the oven. Pro Tips Use Fresh Ingredients: Fresh raspberries will give your muffins the best flavor and texture. If using frozen, be sure to gently fold them in to avoid breaking apart. Don’t Overmix: Overmixing can lead to dense muffins. Mix until just combined for a light and fluffy texture. Bake Evenly: Make sure your oven is fully preheated before baking. This ensures even rising and browning of the muffins. Experiment with Flavors: The lemon zest adds a refreshing twist, but feel free to experiment with other citrus or spices like cinnamon for a unique flavor profile. {{image_4}} You can easily make these muffins gluten-free. Use a gluten-free flour blend in place of all-purpose flour. Make sure the blend works for baking. Also, check that your baking powder and baking soda are gluten-free. This option keeps the muffins light and fluffy. For a dairy-free version, swap the butter with coconut oil or a dairy-free margarine. Use almond milk or oat milk instead of buttermilk. Mixing your milk with vinegar still works great. These changes keep the flavors rich while making it safe for those avoiding dairy. Adding nuts or seeds can give your muffins a tasty crunch. Chopped walnuts or pecans work well with raspberries. You can also try sunflower seeds or pumpkin seeds for a nut-free option. Add about half a cup of your choice to the batter. This makes the muffins even more nutritious and satisfying. To keep your raspberry chocolate chip muffins fresh, store them in an airtight container. This will help keep moisture in and prevent them from drying out. Place a paper towel in the container. This towel will absorb any extra moisture and keep the muffins soft. You can store them at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing muffins is easy! First, let them cool completely after baking. Then, wrap each muffin in plastic wrap. You can also put them in a freezer-safe bag. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. Label the bags with the date and type of muffin. You can freeze them for up to three months. When you’re ready to enjoy one, just take it out and let it thaw at room temperature. Reheating your muffins is simple. You can use the microwave or an oven. For the microwave, place your muffin on a plate and heat it for about 10-15 seconds. This will warm it up nicely. If you prefer the oven, preheat it to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5-7 minutes. This will restore that soft, fresh-baked taste. Enjoy them warm for the best flavor! Yes, you can use frozen raspberries in these muffins. They are a great substitute when fresh ones are not available. Just toss the frozen raspberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom while baking. Keep in mind, the muffins may be slightly wetter due to the extra moisture from the frozen fruit. To help your muffins rise higher, follow these tips: - Use fresh baking powder and baking soda. Old leavening agents lose their power. - Fill the muffin cups about three-quarters full. This allows them to rise well. - Avoid overmixing. Stir gently just until combined to keep air in the batter. - Bake in a preheated oven. A hot oven helps create a great rise. The best way to measure flour is to use the spoon and level method. Here’s how to do it: - Fluff the flour in the container with a spoon. - Use a spoon to scoop the flour into your measuring cup. - Do not pack it down. - Finally, use a straight edge to level off the excess flour. This method gives you the right amount without using too much. This blog post covered how to make delicious muffins from scratch. We went over the best ingredients, simple steps, and useful tips. You can swap ingredients if you need to, and even try fun variations like gluten-free or dairy-free options. Remember to store your muffins correctly. This keeps them fresh longer. With these helpful hints, you can bake perfect muffins every time. Enjoy the process, and share your tasty results!

Raspberry Chocolate Chip Muffins

Delicious muffins bursting with fresh raspberries and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.75 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 0.5 cup semi-sweet chocolate chips
  • 1 zest lemon (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a muffin tin.
  • In a mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, baking powder, and salt.
  • In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
  • Gradually fold the wet ingredients into the dry ingredients until just combined.
  • Gently fold in the raspberries, chocolate chips, and lemon zest if using.
  • Spoon the batter into the muffin cups, filling each about ¾ full.
  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
  • Serve warm or at room temperature.

Notes

For a refreshing twist, add lemon zest.
Keyword chocolate chips, muffins, raspberries