Raspberry, Dark Chocolate Chunk Muffins Recipe
These tender and moist Raspberry, Dark Chocolate Chunk Muffins are studded with fresh raspberries and rich chocolate chunks, perfect for a delightful breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: Makes 12 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Ingredients
- 1/2 cup Butter, Melted & Cooled For 5 Minutes
- 1 cup Sugar
- 2 Eggs At Room Temperature
- 1 Tablespoon Vanilla Extract
- 3/4 cup Buttermilk
- 2 1/2 cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 cups Fresh or Frozen Raspberries
- 1 cup Chocolate Chunks or Chips
To Garnish
- 12 Fresh Raspberries
Instructions
- Preheat oven: Preheat oven to 425 degrees F. Line a 12-cup muffin pan with papers.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter with the sugar.
- Add eggs and vanilla: Whisk in the two eggs, vanilla, and buttermilk.
- Combine dry ingredients: In another bowl, stir together the flour, baking powder and soda, and salt.
- Mix wet and dry: Dump the dry ingredients into the wet, and use a wooden spoon to mix, being careful to stop as soon as all the flour is incorporated.
- Add berries and chocolate: Stir in the berries and chocolate.
- Fill muffin pan: Spoon the batter into the prepared muffin pan.
- Bake initial time: Bake for 7 minutes, then reduce the heat to 350 degrees F.
- Finish baking: Bake another 12 to 15 minutes or until a cake tester inserted into the center comes out cleanly.
- Cool and serve: Cool ten minutes then enjoy!
Notes
- Butter should be melted and cooled for 5 minutes before mixing.
- Stop mixing batter as soon as all flour is incorporated to avoid overmixing.
- Cool muffins for 10 minutes before serving.