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Raspberry-Chocolate Chip Muffins
by September-10-2015
Ingredients
  • 2 cups flour
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup butter, melted and cooled
  • 1 egg
  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 2 tsp. vanilla extract
  • 6 oz. fresh raspberries, washed, patted dry and halved
  • 1/3 cup mini semi-sweet chocolate chips
  • 1 batch crumble topping
Instructions
Preheat oven to 350 degrees. Prepare a cupcake tin; line with cupcake liners and spray lightly with cooking spray, set aside.In a large bowl combine the flour, sugars, baking soda and salt. Set aside. In a separate bowl, combine the cooled butter with the buttermilk, oil and vanilla. Whisk together and then whisk in the egg. Stir the wet ingredients into the dry ingredients until combined. Carefully fold in the raspberries and chocolate chips, the raspberries can smush easily. Fill each cupcake tin to the top of the liner with batter. Top each muffin with crumble topping. Bake for 15-20 minutes until tops are golden browned and a tooth pick comes out clean.
Details
Prep time: Cook time: Total time: Yield: 12 Standard Muffins or 6 Jumbo