This recipe batter is the same as my Blackberry Muffin recipe, but the blackberries are subbed out for raspberries and chocolate chips or chunks are added as well.
Ingredients:
- 8 tablespoons butter, softened (I usually reduce to 6 tablespoons and don’t notice a difference)
- 1 1/4 cup white sugar
- 2 eggs
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk (I use almond milk)
- 1 cup (or more) fresh raspberries
- 1 cup chocolate chips or chunks. I find darker chocolate works best 60%-74% cacao.
Instructions:
- Heat oven to 375 degrees
- Line muffin tin with liners (should make approximately 12 regular size muffins)
- Cream softened butter and sugar at high speed
- Add eggs one at a time
- Mix dry ingredients
- Add dry ingredients to wet ingredients, alternating with milk
- Fold in fruit and chocolate
- Add to prepared muffin tin
- Bake for 25 to 30 minutes, or until a tester comes out clean and tops are golden brown
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