Bakery-Style Raspberry Chocolate Chip Muffins
Extra-large muffins filled with juicy raspberries and melty chocolate chips. Soft, tender crumb inside with a golden, sugar-crusted top—just like your favorite bakery.
Ingredients
- 2 cups 250 g all-purpose flour
- ¾ cup 150 g granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup 240 ml buttermilk or plain yogurt
- ½ cup 120 ml vegetable oil or melted butter
- 1½ teaspoons vanilla extract
- 1 cup 125 g raspberries (fresh or frozen)
- ¾ cup 130 g chocolate chips
- 1 –2 tablespoons coarse sugar optional, for topping
Instructions
- Preheat oven to 425°F (220°C). Grease or line a muffin tin.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients. Stir gently until just mixed.
- Fold in raspberries and chocolate chips carefully.
- Fill muffin cups to the top. Sprinkle with coarse sugar if using.
- Bake at 425°F for 5 minutes, then lower to 350°F and bake 15–17 more minutes.
- Cool in pan 10 minutes, then transfer to rack.
Notes
- Frozen raspberries work well—do not thaw before adding.
- Try white chocolate or chopped dark chocolate for a twist.
- Store muffins in an airtight container or freeze for later.