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!