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- 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 cup fresh raspberries (or frozen, thawed and drained) - 1/2 cup semi-sweet chocolate chips - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsweetened applesauce - 1/4 cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - Optional: powdered sugar for dusting To make these muffins, you need a mix of flours. I use both all-purpose flour and whole wheat flour. This combo gives muffins great texture and flavor. Fresh raspberries add a juicy burst, while semi-sweet chocolate chips make them sweet and rich. For sweetness, I use granulated sugar and brown sugar. The brown sugar adds a warm, caramel flavor. Baking powder, baking soda, and salt help the muffins rise and balance the sweetness. Unsweetened applesauce keeps them moist without adding extra fat. Vegetable oil provides a light texture, and eggs help bind everything together. Vanilla extract adds a lovely aroma. If you want a touch of fancy, sprinkle powdered sugar on top before serving. This list of ingredients makes these Raspberry Chocolate Chip Muffins a delightful treat. You can enjoy them for breakfast or as a snack any time! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). This step warms the oven for even baking. Next, grab a 12-cup muffin tin. You can line it with paper liners or spray it with non-stick cooking spray. This helps your muffins come out easily. In a medium bowl, combine the flours, baking powder, baking soda, and salt. Use a whisk to mix them well. This helps to blend everything and break up lumps. Mixing these dry ingredients ensures your muffins rise well. In a large bowl, whisk together the granulated sugar, brown sugar, applesauce, vegetable oil, eggs, and vanilla. Mix until smooth and creamy. This step adds moisture and flavor to your muffins. The sugar will also help them brown nicely. Now, gently fold in the raspberries and chocolate chips. Be careful here; you want them mixed without smashing the raspberries. This gives each muffin that sweet and fruity burst. Aim for even distribution of flavors. Spoon the batter into your prepared muffin cups. Fill each about 3/4 full. This allows space for rising. Bake the muffins for 18-20 minutes. To check if they’re done, insert a toothpick into a muffin. It should come out clean or with a few moist crumbs. After baking, let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool fully. To make the best Raspberry Chocolate Chip Muffins, follow these tips: - Measure Flour Properly: Use a spoon to fill your measuring cup with flour. This way, you avoid packing it down. Too much flour can make muffins dry. - Don’t Overmix: When you mix the wet and dry ingredients, stop as soon as you see no dry flour. Some lumps are okay. Overmixing makes muffins tough. - Use Room Temperature Eggs: Eggs blend better when they are at room temperature. This helps create a smooth batter. If you have any muffins left, store them right: - Cool Completely: Let muffins cool on a wire rack before storing. This prevents moisture build-up. - Use an Airtight Container: Place them in an airtight container to keep them fresh. They stay good for about three days at room temperature. - Freezing: For longer storage, freeze muffins. Wrap them in plastic wrap, then place them in a freezer bag. They can last up to three months frozen. Here are some common errors to watch out for: - Using Old Ingredients: Always check your baking powder and baking soda. Old leavening agents can cause muffins to be flat. - Ignoring Oven Temperature: Make sure your oven is at the right temperature. An oven thermometer can help you get it right. - Not Filling Muffin Cups Enough: Fill each cup about 3/4 full. If you fill them too little, the muffins won’t rise well. Pro Tips Use Room Temperature Eggs: For the best texture, make sure your eggs are at room temperature before adding them to the batter. This helps create a smoother mixture and contributes to a fluffier muffin. Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine. Fresh vs. Frozen Raspberries: If using frozen raspberries, be sure to thaw and drain them well to prevent excess moisture in the batter, which can affect the muffin's rise. Store Properly: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Just reheat in the microwave or oven before serving. {{image_4}} You can swap chocolate chips for other tasty options. Try white chocolate chips for a sweet twist. Dark chocolate chips offer a richer flavor. For a nutty crunch, use chopped nuts like walnuts or pecans. You can also use carob chips for a caffeine-free option. Each choice gives a new taste to your muffins. If you're feeling adventurous, mix in different fruits. Blueberries work well and add a nice burst of flavor. Chopped strawberries bring a fresh, sweet taste. You can even use peaches or apples for a unique muffin. Just ensure the fruit is ripe and not too watery. This helps keep your muffins fluffy and light. For a healthier muffin, consider these easy swaps. Use whole wheat flour instead of all-purpose flour for more fiber. Replace sugar with mashed bananas or a sugar substitute for less sweetness. You can also use Greek yogurt instead of oil for added protein. These changes keep your muffins tasty while making them a bit better for you. To keep your Raspberry Chocolate Chip Muffins fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place a piece of parchment paper or a paper towel in the container to absorb excess moisture. This simple trick can keep your muffins soft and tasty for up to 3 days at room temperature. If you want them to last longer, consider refrigerating them. Just remember, refrigeration can change the texture slightly. Freezing your muffins is easy and a great way to save some for later. First, allow them to cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag. Make sure to remove as much air as possible before sealing. You can freeze them for up to 3 months. When you’re ready to enjoy, simply take out the muffin and let it thaw at room temperature. Reheating muffins is simple and quick. You can use the microwave for speed. Place a muffin on a microwave-safe plate and heat for about 15-20 seconds. If you want a crispy top, preheat your oven to 350°F (175°C). Place the muffin directly on the oven rack for 5-7 minutes. This way, you’ll have a warm muffin with a nice texture. Enjoy your delicious treat fresh out of the oven! Yes, you can use frozen raspberries! Just make sure to thaw and drain them first. Frozen raspberries can add a nice burst of flavor. They may create a bit more moisture in the muffins, so it's smart to adjust baking time slightly. I love the way they mix with chocolate chips. If you need an egg substitute, try using unsweetened applesauce. You can replace each egg with 1/4 cup of applesauce. This keeps the muffins moist and adds a slight sweetness. You can also use mashed banana or flaxseed meal mixed with water. Both options work well in this recipe. To check if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or has a few moist crumbs, they are ready. The tops should look golden brown, and they should spring back when lightly touched. Trust your senses; the smell will also guide you! Making raspberry chocolate chip muffins is simple and fun. We covered key ingredients like flour, fresh raspberries, and chocolate chips. I shared easy steps to mix, bake, and cool your muffins. Plus, with tips on storing and common mistakes, you’re set for success. Feel free to try different fruits or substitutes to make it your own. Enjoy your baking and treat yourself to these tasty muffins. You’ll impress anyone who tries them!

Raspberry Chocolate Chip Muffins

Delicious muffins filled with fresh raspberries and chocolate chips, perfect for breakfast or a sweet snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 1 cup fresh raspberries
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsweetened applesauce
  • 0.25 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • to taste powdered sugar for dusting

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
  • In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Whisk together thoroughly.
  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, unsweetened applesauce, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  • Gradually add the dry ingredient mixture to the wet mixture and stir gently until just blended.
  • Fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed.
  • Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
  • Dust with powdered sugar before serving, if desired.

Notes

For an added touch of elegance, lightly dust with powdered sugar before serving.
Keyword baking, chocolate chips, muffins, raspberries