These raspberry chocolate chip muffins are made of a flavorful duo and so easy to make -- for breakfast or a sweet snack.
Course: bread, Breakfast
Keyword: breakfast, muffins
½cupunsalted butter, softened to room temperature
2cupsraspberries (fresh or frozen)
¾cupmini 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.
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.