Raspberry Chocolate Chip Muffins

Raspberries and dark chocolate chips in a moist muffin. Such a yummy combination. But if dark chocolate is not your thing you can always use semi-sweet chocolate chips.

Raspberry Chocolate Chip Muffins

Ingredients

• 3 cups all purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup milk, room temperature
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2/3 cup dark chocolate chips
• 1 1/4 cups frozen raspberries

Cooking Directions

1. Spray muffin tins with cooking spray and set aside.
2. In a large bowl whisk together the flour baking powder, salt and cinnamon.
3. In medium bowl, whisk together eggs, granulated sugar and brown sugar until well combined. Mix in milk, oil and vanilla extract.
4. Gently fold wet ingredients into dry ingredients, by hand. Do not over mix, mix until just incorporated, batter will be lumpy.
5. Gently fold in chocolate chips and then very gently fold in frozen raspberries to avoid color from leaking.
6. Spoon batter into prepared muffin tins, filling all the way to the top.

To Bake Jumbo Muffins (will yield about 6)

1. Preheat oven to 425º F and bake for 5 minutes.
2. Reduce oven temperature to 375º F while the muffins are still in the oven and continue to bake for 20-25 minutes or until the muffins are lightly golden brown and an inserted toothpick comes out clean.
3. Cool for 10 minutes in the muffin tin and then transfer to a wire rack.

To Bake Regular Muffins (will yield about 16)

1. Preheat oven to 425º F and bake for 5 minutes.
2. Reduce oven temperature to 375º F while the muffins are still in the oven and continue to bake for 15-20 minutes or until the muffins are lightly golden brown and an inserted toothpick comes out clean.
3. Cool for 10 minutes in the muffin tin and then transfer to a wire rack.

To Bake Mini Muffins (will yield about 30)

1. Preheat oven to 375º F and bake for 10-15 minutes or until the muffins are lightly golden brown and an inserted toothpick comes out clean.
2. Cool for 10 minutes in the muffin tin and then transfer to a wire rack.

Enjoy!!!

Serves: 16 (regular muffins)
Calories: 258
Total Fat: 11.4g
   Saturated: 0.9g
   Polyunsaturated: 2.2g
   Monounsaturated: 4.5g
   Trans: 0g
Cholesterol: 31.9mg
Sodium: 164.7mg
Potassium: 90.3mg
Total Carbs: 36.7g
   Dietary Fiber: 2.1g
   Sugars: 18.8g
Protein: 4.5g
Vitamin A: 1.4%
Vitamin C: 4.3%
Calcium: 10.9%
Iron: 6.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Sally's Baking Addiction.