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To make raspberry chocolate chip muffins, gather these simple ingredients: - 1 cup fresh raspberries - 1 cup all-purpose flour - 1/2 cup rolled oats - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup chocolate chips (dark or semi-sweet) - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 teaspoon vanilla extract - 1/2 cup buttermilk (or milk + 1/2 tablespoon lemon juice) - 1/4 cup vegetable oil - 1 large egg You can swap some ingredients based on your taste or what you have at home: - Use whole wheat flour for a healthier option. - Try honey instead of brown sugar for sweetness. - Substitute almond milk for buttermilk if needed. - Replace chocolate chips with nuts or seeds for crunch. These muffins are not just tasty; they also offer good nutrition. Each muffin contains: - Approximately 180 calories - 5 grams of protein - 6 grams of fat - 30 grams of carbohydrates - 3 grams of fiber These values may change based on your ingredient choices. Enjoy these muffins as a fun and tasty treat! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray it with non-stick cooking spray. 2. In a bowl, mix 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they blend well. 3. In another bowl, beat together 1/2 cup of brown sugar, 1/4 cup of granulated sugar, and 1 large egg until the mixture is smooth and creamy. 4. Add 1/2 cup of buttermilk, 1/4 cup of vegetable oil, and 1/2 teaspoon of vanilla extract to the egg mixture. Whisk until everything is well mixed. 5. Now, carefully stir the dry ingredients into the wet ingredients. Mix just until combined. Be careful not to overmix! 6. Gently fold in 1 cup of fresh raspberries and 1/2 cup of chocolate chips. Make sure they are evenly spread in the batter. 7. Scoop the batter into the muffin tin, filling each cup about 2/3 full. This will help them rise nicely. 8. Place the muffin tin in the oven and bake for 18-20 minutes. You want them to be golden brown. 9. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! 10. Once baked, take them out and let them cool in the pan for 5 minutes. After that, transfer the muffins to a wire rack to cool completely. - Use a toothpick to check if the muffins are done. A clean toothpick means they are ready. - If the toothpick has wet batter on it, give them a few more minutes. - Muffins may look slightly moist but should not be sticky when done. - Trust your nose! If they smell great, they are likely ready to come out. To get that soft and fluffy muffin, do not overmix your batter. Mix just until the dry ingredients blend in. It’s okay if some lumps remain. This keeps the muffins light. Adding rolled oats gives a nice texture. They soak up moisture and add a bit of chew. To keep your muffins fresh, store them in an airtight container. They last for up to three days at room temperature. If you want them to last longer, freeze them. Wrap each muffin in plastic wrap, then place them in a zip-top bag. They can stay frozen for up to three months. Just thaw them at room temperature before serving. Serve these muffins warm for the best taste. A dusting of powdered sugar makes them look special. Pair them with a cup of tea or coffee for a cozy treat. You can also serve them with a scoop of vanilla ice cream for a fun dessert. Try adding a handful of fresh raspberries on the side for a pop of color and flavor. Pro Tips Choose Ripe Raspberries: Select fresh, ripe raspberries for the best flavor and sweetness in your muffins. Avoid Overmixing: Mix the batter until just combined to ensure your muffins remain fluffy and tender. Cool Before Serving: Let the muffins cool for a few minutes in the pan to help them set and make them easier to remove. Experiment with Mix-ins: Feel free to add nuts or other berries for added texture and flavor variations. {{image_2}} You can make these muffins gluten-free! Use a gluten-free flour blend. Look for blends that include xanthan gum. This helps give the muffins a nice rise and texture. You can use almond flour or coconut flour too. Just mix them with other gluten-free flours for the best results. Feel free to get creative! You can swap out raspberries for blueberries or strawberries. Chopped apples or peaches work well too. Adding nuts like walnuts or pecans adds great crunch. Just remember to adjust the quantity so the batter stays balanced. To make these muffins vegan, you can replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk or soy milk instead of buttermilk. This keeps the muffins moist and tasty. To keep your Raspberry Chocolate Chip Muffins fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want them to last longer, put them in the fridge for a week. This helps maintain their flavor and texture. Always check for mold before eating, especially if they sit for a while. Freezing is a great option if you want to save some muffins for later. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer-safe bag or container. Label with the date. You can freeze them for up to three months. When ready to eat, simply thaw them in the fridge overnight. Reheating your muffins can bring back their fresh-baked taste. For the best results, use an oven. Preheat the oven to 350°F (175°C). Place the muffin on a baking sheet and heat for about 5-10 minutes. You can also use a microwave. Heat on medium power for 15-20 seconds. This method works well if you're in a hurry. Enjoy your warm muffins! Yes, you can use frozen raspberries. They work well in muffins. Just keep them frozen until you mix them in. If they thaw, they may turn mushy. This can change the texture of your muffins, but they will still taste great. To reduce sweetness, cut back on the sugars. You can use only 1/4 cup of brown sugar. You can also try adding more oats. This will balance the flavors and keep the muffins tasty. Another option is to add a pinch of salt. Salt can enhance the flavors and make the muffins less sweet. You can mix it up with different flavors. Try adding blueberries or chopped strawberries. Nuts like walnuts or pecans also work well. For a fun twist, add spices like cinnamon or nutmeg. You can even try swapping chocolate chips for white chocolate or peanut butter chips. In this article, we explored making delicious muffins. You learned the key ingredients and possible substitutions. I shared step-by-step instructions and tips to check doneness. We also looked at storage and freezing practices. Don't forget the fun variations, like gluten-free and vegan options. Muffins are flexible and tasty, making them great for any occasion. With these guidelines, you can bake perfect muffins tailored to your taste every time. Enjoy your baking journey!

Raspberry Chocolate Chip Muffins

Delicious muffins bursting with fresh raspberries and chocolate chips.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 180 kcal

Ingredients
  

  • 1 cup fresh raspberries
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup chocolate chips (dark or semi-sweet)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk + 1/2 tablespoon lemon juice)
  • 1/4 cup vegetable oil
  • 1 large egg

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  • In a bowl, combine the flour, oats, baking powder, baking soda, and salt. Whisk to combine.
  • In another mixing bowl, beat together the brown sugar, granulated sugar, and egg until smooth and creamy.
  • Add the buttermilk, oil, and vanilla extract to the egg mixture, whisking until well incorporated.
  • Gradually mix the dry ingredients into the wet ingredients, stirring until just combined (do not overmix).
  • Gently fold in the raspberries and chocolate chips until evenly dispersed in the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and alongside a handful of fresh raspberries for an appealing presentation.
Keyword chocolate chips, muffins, raspberries