Oh, it’s the time of year to get back to baking for school and work lunches again, isn’t it? The Christmas and New Year’s parties are all done with and it’s time to get our kitchens back to normal. With that said, it’s time to make muffins again for us, as the kids basically live off of muffins in their lunches.
While raspberries are fairly pricey at this time of year, I always find that a burst of summer taste in the middle of winter can cheer you up like nothing else. This is why we can and preserve our summer tastes, so that we can enjoy them in the deep, dark, dreary winter months
I didn’t use my stash of frozen raspberries for this but you can, however use them with the knowledge that the berries will squish through the muffins more than fresh ones will.
I love a good berry squish throughout a muffin. Just look at that delight below! Oh, that one squished up so nicely and the muffin is so gorgeous now!
Embrace the inevitable fact that the raspberries are going to squish and just be excited that the chocolate and raspberry flavor is going to knock your socks off!
I just loved this flavor combination.
I really hope you give these a whirl, they were seriously delicious!
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- 13/4 Cup All purpose flour
- 3 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Cup Granulated sugar
- 1/4 Cup melted butter
- 1 Egg
- 3/4 Cup Milk
- 1 Tsp Vanilla
- 1 Cup fresh raspberries
- 1/2 cup of chocolate chips
- Pre-heat your oven to 400 degrees.
- In a large bowl whisk together the dry ingredients.
- Combine the milk. beaten egg, vanilla and butter in a small bowl.
- Pour the liquid into the dry ingredients and mix until just combined.
- Stir in the raspberries and chocolate chips gently.
- Divide the batter between 12 lined muffin tins.
- Bake at 400 degrees for 20-25 minutes, until browned on top.
- Cool on wire rack.
- Serving Size: 12