Raspberry Chocolate Chip Muffins

These muffins are seriously better than any coffee shop muffin you can buy. They are super soft, buttery and loaded with fresh raspberries and chocolate chips.

Course Breakfast

Cuisine American

Keyword chocolate chip muffins, raspberry chocolate chip muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 336kcal

Author Jennifer

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup International Delight White Chocolate Raspberry Creamer
1 ½ cups fresh or frozen raspberries
1 ½ cup chocolate chips

Instructions

Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
Mix flour mixture until just combined.
MUFFIN BATTER WILL BE THICK!
Gently, fold in raspberries and chocolate chips.
Using an ice cream scooper, scoop muffin batter into prepared muffin tins.
Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool for 5-10 minutes before enjoying!

Notes

STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.

Nutrition