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5 from 1 vote

Raspberry Chocolate Chip Muffins

These raspberry chocolate chip muffins are made of a flavorful duo and so easy to make -- for breakfast or a sweet snack.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: bread, Breakfast
Cuisine: American
Keyword: breakfast, muffins
Servings: 12 muffins
Calories: 293kcal
Author: Kathryn

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 cups raspberries (fresh or frozen) fresh or frozen
  • ¾ cup mini chocolate chips

Instructions

  • Preheat oven to 375Ëš 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. 

Nutrition

Calories: 293kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 246mg | Potassium: 79mg | Fiber: 2g | Sugar: 25g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 1mg