Go Back
Print
Chocolate Raspberry Muffins

Chocolate Raspberry Muffins

Servings 15 muffins

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!