Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup (80 ml) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180 ml) buttermilk (can substitute with milk + 1 tsp vinegar)
  • 1 cup (150 g) fresh raspberries (can substitute with frozen)
  • ½ cup (90 g) semisweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C) and line the muffin tin with liners, if using.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients, gently folding them together until just combined (do not overmix).
  5. Carefully fold in the raspberries and chocolate chips.
  6. Divide the muffin batter evenly among the prepared muffin tin.
  7. Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.