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Bakery-Style Raspberry Chocolate Chip Muffins
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Bakery-Style Raspberry Chocolate Chip Muffins

Moist, fluffy muffins bursting with sweet raspberry and rich chocolate. Perfectly balanced flavors and textures create a bakery-quality treat for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)
  • 1/4 cup softened unsalted butter
  • 1 cup milk (or soy milk)
  • 1 large egg (or flax egg)
  • 1 tsp pure vanilla extract
  • 1 cup fresh raspberry puree
  • 3/4 cup dark chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 1 tbsp raspberry jam (for filling)

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Combine dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. Whisk wet ingredients: softened butter, milk, egg, vanilla, and raspberry puree until smooth.
  4. Pour wet mix over dry ingredients and stir until just combined.
  5. Fold in chocolate chips, walnuts (if using), and raspberry jam into the batter.
  6. Divide batter into prepared muffin tins, filling each cup 2/3 full.
  7. Bake for 20 minutes until golden and a toothpick inserted in the center comes out clean.
  8. Cool slightly and serve warm or store in an airtight container.

Notes

Substitute whole wheat flour for extra fiber
Use soy milk for a dairy-free version
Omit cinnamon for pure berry flavor
Add 1/4 cup chopped nuts as topping
Garnish with freeze-dried raspberries for visual pop
Store in an airtight container at room temperature for up to 2 days