Some days lately it feels like spring is never going to come, but I am over winter, my mind has already moved on to the summer harvest of berries and fruits. I seriously daydream about picking berries and making jams and jellies. While images of fresh ripe berries have been dancing in my head for at least a week now, it is going to be some time before I can live out my vitamin c deficiency induced fantasies, so I have to settle for adding berries to baked goods for now.
Raspberry Chocolate Chip Muffins are full of juicy raspberries and chocolate chips and definitely will brighten up even the grayest Upstate New York spring day. My family adores these muffins, I have to say, not only are they tasty, they are darn pretty too. I skipped paper liners in the cupcake tin so the jewel-tone specks of raspberry and contrasting dark chocolate-brown chips would be on full display, the result is really worth the effort of spraying the pan with floured baking spray.
Even though fresh summer fruits and berries have begun to show up at the grocery store, they are well-traveled and scarily expensive, so I have used frozen raspberries in these Raspberry Chocolate Chip Muffins. Frozen raspberries retain all the flavor and pretty bright red color of fresh raspberries. Raspberries are surprisingly affordable when frozen, compared to the tiny amount packed in a plastic clamshell you will find in the produce department.