Make your morning special with a cup of coffee and one of my favorite easy muffin recipes: a warm Raspberry Chocolate Chip Muffin! Grab your apron and come on in to my virtual kitchen and I’ll show you how easy these are to make!
When it comes to choosing a favorite summer fruit to bake with, I always have a difficult time deciding. Berries, cherries, apples, stone fruits, and citrus fruits are all fabulous ways to add some healthiness to baked goods, and I love the flavors of just about every fruit. I do think berries are on the top of my list, though. Blueberries and raspberries in particular. They’re sweet, tangy, and because of their relatively small size, they’re also an easy add-in to just about all easy muffin recipes.
When I created this recipe, I intended to make a batch of simple chocolate chip muffins. Half way through mixing the batter, I remembered that I had some fresh raspberries in the fridge. Knowing how quickly berries can go from delicious to disgusting, I decided to add them into the batter. Besides that, did you know that adding fruit to an unhealthy dessert makes it possible for you to call it healthy?! Believe it (even if it’s not true).
NOTE: I made this easy muffins using this awesome brownie pan. I adore this pan! The wells are roughly the same size as a traditional muffin pan, and I’m not sure why, but I completely love that they’re square muffins. Plus, it’s a really good quality non-stick, so I rarely have issues with things sticking to it. If you’re concerned about things sticking, you can even get square paper liners to fit the pan.
I love the pan so much that I made sausage and cheddar biscuits in it, too!
- 6.6 ounces (1.5 cups) all-purpose flour (reserve 2 Tablespoons for coating berries)
- 7.5 ounces (1 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1.5 teaspoons baking powder
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 3.3 ounces (1/3 liquid cup) canola oil
- 1/2 cup plain or vanilla flavored Greek Yogurt (I used Dannon Light & Fit Greek)
- 1 cup fresh or frozen raspberries
- 1/3 cup mini chocolate chips
- Heat oven to 350 F. Lightly spray wells of a 12-well brownie pan or traditional muffin tin with olive oil or non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, cinnamon, salt, and baking powder until well combined. Set aside.
- In a medium bowl, whisk together canola oil, eggs,yogurt,and vanilla until well combined. Add wet ingredients to dry ingredients and whisk until flour is almost fully incorporated into the batter. Don't over mix or your muffins will become tough and dry.
- Sprinkle 2 tablespoons flour over raspberries and toss to coat them. Using a silicone spatula, gently fold berries and chocolate chips into the batter, making sure that there is no dry flour remaining.
- Fill each prepared well two-thirds full with batter. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean. Remove pan from oven and allow muffins to rest for 5 minutes before transferring them to a wire rack to cool completely.