Chocolate Chip Raspberry Muffins
by: claire cary
If you're sick of the same old recipes, mix it up with these raspberry chocolate chip muffins! This gluten free recipe is easy to make, packed with flavor and the perfect mid day pick me up.
Equipment
Ingredients
Wet
- ½ cup unsalted butter melted, then cooled slightly
- ½ cup white sugar
- ⅓ cup brown sugar
- 2 eggs
- ½ cup milk
- ⅔ cup greek yogurt
- 2 teaspoons vanilla extract
Dry
- 2 ¼ cups gluten free all purpose baking flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Mix ins
- ¾ cup mini chocolate chips
- ¾ cup raspberries fresh or frozen (but not thawed)
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with liners and set aside. To really help your muffins rise, fill two tins and line every other slot. This helps the air circulate better and yields taller, fluffier muffins!
- In a large mixing bowl, add in your melted but cooled butter, white sugar and brown sugar and whisk well to combine and help the sugars dissolve a bit in the butter.
- Whisk in all remaining wet ingredients until smooth. Measure the flour by spooning and leveling, then add into the mixing bowl with the baking powder, baking soda and salt. Whisk until smooth- the batter will be pretty thick!
- Fold in the chocolate chips. If using fresh raspberries, very lightly chop them up, i just do a few passes with a knife to help break them up a bit. Add to a small bowl and toss with the cornstarch. If using frozen raspberries, no need to chop them up, they usually are already broken up a bit in the bag, but toss with the cornstarch- just don't thaw!
- Add the coated raspberries to the batter and fold gently to combine.
- Use a scoop to scoop the batter into the muffin tin, filling pretty close to the top to ensure the muffins are nice and big. I like using tulip liners because you can will them more without the batter overflowing.
- Bake at 425 for 5 minutes, then decrease the temperature to 350 and bake an additional 16-18 minutes or until a toothpick comes out clean. You may need a few extra minutes if using frozen berries since they release liquid as they cook.
- Remove from the oven and let cool completely before serving. They really need time to set a bit! Enjoy!
Notes
You can swap the cornstarch for tapioca if you prefer!
Serving: 1muffin / Calories: 287kcal / Carbohydrates: 41g / Protein: 5g / Fat: 12g / Saturated Fat: 7g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 2g / Trans Fat: 0.3g / Cholesterol: 51mg / Sodium: 255mg / Potassium: 64mg / Fiber: 3g / Sugar: 23g / Vitamin A: 321IU / Vitamin C: 2mg / Calcium: 125mg / Iron: 1mg
