These raspberry chocolate chip muffins are made of a flavorful duo and so easy to make — for breakfast or a sweet snack.
We managed to get a Instacart order in for Costco and let me tell you — pandemic or not — I never plan on stepping foot inside a Costco for as long as I’m around. And in this climate, where you’re putting yourself at danger by venturing out, I’m giving these workers a faaaaat tip. I’m just so appreciative.
One of the things we got lots of is raspberries – my personal favorite fruit. The only issue with raspberries though is that they need to be eaten relatively quickly. They’re not as resilient as say apples. That’s why I’ve been making all sorts of things with them — like this tart and these brownies— if I can beat my kids to gobbling them up in one sitting.
Ingredients You’ll Need
- all-purpose flour
- baking powder
- unsalted butter
- granulated sugar
- vanilla extract
- buttermilk (see below if you don’t have buttermilk)
- raspberries (fresh or frozen, but I prefer fresh)
- mini chocolate chips
How to Make Raspberry Chocolate Chip Muffins
First, preheat your oven and line your muffin pan. (The link for muffin liners is below)
Second, mix your dry ingredients together and set aside.
Next, beat your butter and sugar together. Slowly add in eggs and vanilla extract.
Finally, alternative between mixing the flour mixture and buttermilk until the batter is just combined. Then fold in raspberries and mini chocolate chips and mmmmm….do you have a delicious muffin batter.
Divide the batter evenly among the 12 liners and bake for 25-30 minutes or until a toothpick comes out clean.
Simple as that!
No worries if you’re like me and rarely have buttermilk. To make your own, place 1 Tablespoon of either lemon juice or white vinegar in a measuring cup and then pour enough milk in the measuring cup until you hit exactly 1 cup. Give it a gentle stir and then let it sit for about 5 minutes until the milk curdles. Voila! Homemade buttermilk!
How to Make Big Muffins Like Starbucks (In Size!)
Find the right muffin liners to keep all the goods in. These tulip shaped muffin liners are awesome and so are these. I’ve used both (the ones pictured are from the first link). You can also make your own out of parchment paper, but I have found the store-bought ones to be prettier because they’re neatly pleated already.
Second, find a good batter (like this one) that fills the muffin liners up pretty high with batter. Buttermilk also makes amazingly moist and substantial muffins like the ones from Starbucks.
Storing & Freezing Instructions
These muffins are delicious 3-4 days later if stored in an airtight container at room temperature.
These muffins freeze well in an airtight plastic bag. When you’re ready to eat, just take one out 30 minutes prior to eating and they taste just as fresh.
Try These Other Muffins, Too!
- Blueberry Muffins with Pecan Streusel
- Mom’s Quick Cranberry Muffins
- Healthy Apple Cinnamon Muffins
- Pumpkin Muffins
Raspberry Chocolate Chip Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 2 cups raspberries (fresh or frozen)
- 3/4 cup mini chocolate chips
- Preheat oven to 375˚ F. Line a muffin tin with paper liners. Set aside.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- In a stand mixer bowl with paddle attachment, cream butter and sugar together until light and fluffy. Slowly add in eggs and vanilla extract.
- Alternate between adding flour mixture and buttermilk while mixer is on low. Be careful to not over mix. With spatula, gently fold in mini chocolate chips and raspberries until combined.
- Bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.
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