2cupsfresh raspberriesif using frozen, do not thaw first
½cup8 Tablespoons unsalted butter, softened
2large eggsroom temperature
2teaspoonsvanilla bean pasteor vanilla extract, if you don't have paste
1/2cupsemi-sweet chocolate chips
3Tablespoonssparkling 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.
Depending on the size of your muffin pans and how much you fill the cups, you may end up with up to 16 muffins. Just line another muffin pan with paper liners and rotate the pans halfway through the baking time.