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.
Raspberry Chocolate Chip Muffins
- 1 cup raspberries, do not thaw, break apart any large berries, by coarsely chopping
- 1 tablespoon all-purpose flour, for tossing with raspberries
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- pinch salt, optional and to taste
- 1 large egg
- 1/3 cup sour cream
- 1/3 cup milk
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 375°F. Spray a regular muffin tin with floured baking spray; set pan aside.
Place the raspberries in a medium bowl, add 1 tablespoon flour and toss to coat; set aside.
In a large mixing bowl, sift together 2 cups flour, baking powder, cinnamon, and optional salt, set aside.
In a medium mixing bowl whisk together eggs, and sugar until combined. Mix in milk, sour cream, oil, and vanilla extract.
Fold wet ingredients into dry ingredients and mix everything together by hand. Don't overmix. If your batter is too thick, add a splash of milk to thin it.
Fold in the chocolate chips.
Gently fold in the raspberries.
Using a medium cookie scoop, fill each of cavity of the prepared muffin tin to about 3/4-full.
Bake for about 30 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for about 10 minutes before carefully removing.
by Jennifer Morrisey