Raspberry and chocolate is a smart and delicious idea. Intelligent words from my 9-year-old after sampling the latest concoction from the kitchen: Raspberry Chocolate Chip Muffins. This kid will go far.
We have now completed 4 weeks of having no cooktop in our house. 4 weeks since the ancient hunk of junk started leaking natural gas and we had to disconnect it. 4 weeks of taking advantage of every chance possible to eat out–thank goodness for the holidays!–and making a lot of sandwiches, eating a lot of hummus, and actually resorting to the slow cooker a few times, even though I couldn’t brown the meat first. 4 weeks of slowly growing frustration. And while we ordered a replacement 2 weeks ago that was to arrive today, last night passed without a call to schedule delivery–the order remains “in process.” We haven’t reached the end of this tunnel yet.
On the plus side, I’ve resurrected my muffin baking meditation. After Muffin Monday fell apart, I stayed as far away as possible from these cupcakes in disguise. It had been a bit too much and I needed the distance to make my heart grow fonder for them once more. The verdict is in: I am in love again. It was meant to be. I have a muffin top, after all. We’re kindred spirits.
When you’re filling the cups for these muffins, don’t be freaked out by how full they get. Raspberries compress an incredible amount once baked…so sad. So fill them up all the way and expect some shrinkage. It’s the only time in life when that’ll be okay.
- 2 cups white whole wheat flour
- 1½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 cups fresh raspberries (if using frozen, do not thaw first)
- ½ cup (8 Tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste (or vanilla extract, if you don't have paste)
- ½ cup buttermilk
- ½ cup semi-sweet chocolate chips
- 3 Tablespoons sparkling sugar for topping
- Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners and set aside.
- In a large mixing bowl, whisk the flour, baking powder, and salt.
- Transfer 1 Tablespoon of this to another mixing bowl and add to it the raspberries. Toss the berries lightly until coated with the flour mixture (this helps prevent them from sinking to the bottom of the muffins). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Beat for a few minutes until it is fluffy.
- Add the eggs, one at a time, incorporating the first before adding the second.
- Beat in the vanilla.
- With the mixer on low, alternate adding the flour mixture and buttermilk in 3 additions, starting with the dry ingredients and ending with the buttermilk. Mix until just incorporated.
- Remove bowl from stand mixer and gently fold in the raspberries and chocolate chips with a silicone spatula, being careful not to crush the berries too much.
- Using a large cookie scoop, transfer batter to the prepared muffin cups, filling most of the way. Sprinkle sparkling sugar over the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the middle is clean when removed, making sure to rotate the pan halfway through the baking time.
- Cool for at least 10 minutes before removing from pan to finish cooling on wire racks.