Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 cups all-purpose flour, ((see notes))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, (room temperature)
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla Extract
  • 1 cup raspberries, (fresh or frozen)
  • 1 cup chocolate chips, (dark or semi-sweet)
  • 1-2 Tablespoons white or brown Sugar (extra for sprinkling, optional)

Instruction

  • Preheat the oven to 375F. Line a muffin tin with paper cups.
  • Melt the butter with brown sugar in low heat.
  • Combine the flour, baking soda, baking powder and salt in a small bowl.
  • Beat (or whisk) the eggs with the sour cream or yogurt until combined. Add the Vanilla extract. Beat the sugar-butter mixture into the sour cream mixture.
  • Fold in the flour mixture. Gently stir in the raspberries and chocolate chips.
  • Fill the muffin cups with the mixture dividing the batter equally. Sprinkle generously with sugar (if using).
  • Bake in the preheated oven for about 23-26 minutes or until a tester comes out clean. Cool in the muffin tin for about 5 minutes. Transfer to a wire rack to cool completely. Enjoy!