Today we’re making some really fantastic muffins that are the perfect little weekend breakfast treat. These are super easy to make, and they’re packed with flavor!
I’m using mini chocolate chips and raspberries for these Chocolate Raspberry Muffins, and the flavor combo is absolutely delicious. These are quick to make, so let’s get to it!
How to Make Chocolate Raspberry Muffins
We’re starting out by mixing together all the dry ingredients here- that’s flour, baking powder, salt, and sugar. Then we’re going to stir in the wet ingredients- melted butter, oil, eggs, sour cream, vanilla extract, and buttermilk.
Before the flour pockets have all been mixed into the batter, we’re going to toss in our mini chocolate chips and raspberries. This helps to ensure that they get a light coat of flour as they mix into the batter, which helps keep everything well distributed as the muffins bake.
I like to let muffin batter rest at this point for about 20 or 30 minutes while the oven preheats. This gives the baking powder time to really activate in the batter, and it helps the muffins rise more as they bake.
Then it’s off to the oven to bake up until these babies are a light golden brown on top! These are such a yummy treat, and they really have that bakery-style texture in a muffin that we all love. I hope you guys enjoy this recipe as much as we do!
Tips & Tricks for Chocolate Raspberry Muffins
Here are all my tips and tricks to make sure you have great muffins every time!
- Be sure to mix your batter by hand. This helps make sure that you don’t over-mix things, and it’s a very easy batter to work with!
- Do I need to use mini chocolate chips? I find that mini chips work in muffins and cakes really well, and they end up with a semi-soft texture no matter how long you keep them at room temp. I highly suggest it!
- Can I cut this recipe in half? Yes, you can absolutely cut this recipe in half to end up with only about 6-8 muffins! The process and bake time will be the same.
- Can I use other berries? You can swap the raspberries for blackberries or blueberries if you’d like here! You want to make sure the berries aren’t huge, so if your blackberries are giant, go ahead and give them a little chop before tossing them into the batter.
- Why do I put the chocolate chips and berries in before the batter is mixed? This does two things- first, it helps us avoid over-mixing our batter and creating tough muffins. Second, it gives the mix-ins a light coating of flour, which ensures they won’t sink to the bottom of the muffins as they bake!
- Do I have to let the batter rest? I highly recommend that you don’t skip this step- it helps the muffins rise better as they bake, and it makes for a prettier muffin!
- Fill your muffin cups pretty high here: You want the muffin tin cups to be almost full with the batter as you can see in my photos above. The muffins will rise up in the oven and create tall domes- that’s what we’re looking for!
- I’m at about 5,000 ft. above sea level and I find that most people between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Chocolate Raspberry Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 3/4 cup unsalted butter melted
- 2 tbs. vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
- 1 pint fresh raspberries washed and dried
In a large bowl, stir together the flour, baking powder, salt, and sugar until just combined. In a medium bowl, whisk together the melted butter, oil, eggs, sour cream, vanilla extract, and buttermilk. Pour the wet ingredients into the dry mixture and fold together. Once the batter is mostly mixed, but there are still a couple of dry pockets of flour remaining, add in the chocolate chips and raspberries, and stir until just combined. Cover with plastic wrap and let the batter rest for 20 minutes.
While the batter rests, preheat your oven to 375 degrees and line a muffin tin with paper liners, or generously grease your tin with baking spray. After the batter has rested for 20 minutes, scoop it evenly into your prepared muffin tin. This should make 12 standard muffins, and the tins should be fairly full. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs or bits of melted chocolate. Loosen the edges of the muffins while they are still hot to prevent sticking, and then let them cool completely in the muffin tin. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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