We love muffins in my house! They are the perfect breakfast for me (easily eaten on the go or while chasing children) and the perfect snack for my 3 year old (especially if there are chocolate chips involved!)
I’ll be honest, I’ve often steered away from muffins with fruit in them. For some reason, those big hunks of fruit just look really unappealing to me (and my son too, he won’t touch those giant chink of fruit with a 10 foot pole). To solve this problem, I lightly pulsed the berries in a food processor before mixing them in.
Raspberry Chocolate Chip Muffins
Adapted from the Joy of Baking
1 ½ cups all purpose flour
1 cup whole wheat flour
½ cup white sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup semi sweet chocolate chips
1 tsp lemon juice
1 large egg
1 cup buttermilk (or 1 cup water and 4 tbsp dried buttermilk)
½ cup canola oil
1 tsp vanilla extract
2 cups fresh raspberries (or frozen)
Preheat oven to 375 degrees F. Line muffin tins with paper liners.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt, and chocolate chips (and dried buttermilk, if using).
In a small bowl or large measuring cup, whisk together the lemon juice, egg, buttermilk (or water if using dried buttermilk), canola oil, and vanilla until thoroughly combined.
Place the raspberries in the bowl of a small food processor. Pulse 2-3 times to break up the raspberries. Add the raspberries to the liquid mixture and whisk to combine.
Pour the liquid ingredients over the dry ingredients and stir until just combined – some streaks of flour will remain.
Divide the batter into muffin tins, filling each cup nearly full (these muffins won’t rise much). Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean and the tops are lightly browned.
Place the muffins, in the tins, on wire racks to cool for 5-10 minutes. Remove muffins from the tins and cool completely.
Makes 18 muffins