These raspberry chocolate chip muffins are made of a flavorful duo and so easy to make -- for breakfast or a sweet snack.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: bread, Breakfast
Cuisine: American
Keyword: breakfast, muffins
Servings: 12muffins
Ingredients
2cupsall-purpose flour
2teaspoonbaking powder
¾teaspoonsalt
½cupunsalted butter, softened to room temperature
1cupgranulated sugar
2large eggs
1teaspoonvanilla
½cupbuttermilk
2cupsraspberries (fresh or frozen)
¾cupmini chocolate chips
Instructions
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.
Notes
Storage: Store in an airtight container at room temperature. Muffins will stay fresh for 3-4 days. Freeze: These muffins freeze really well. Stick them in an airtight freezer bag and take them out for 30 minutes prior to eating.