Simple, homemade muffins loaded with chocolate chips, which are quick to whip up for afternoon…
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These light raspberry chocolate chip muffins are made using oil and buttermilk – so you can imagine how soft and moist they can be! 🙂
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
Most of the time, I prefer to make muffins using oil, so it’s not overly dense. Muffins made using oil also tend to taste moister, than muffins made using butter.
But of course, butter muffins smells great too!
How Are These Muffins Made?
This recipe uses a very straightforward muffin method – mixing dry and wet ingredients together. There is no butter to cream, so it’s like a one-bowl recipe, which doesn’t require much techniques!
Simply stir together the dry ingredients in a bowl, and the wet ingredients in another. Add the wet ingredients into dry ingredients and mix till just combined, with no streaks of flour visible.
Lastly, add in raspberries and chocolate chips before spooning batter into cupcake liners. That easy!
And of course, you can change the raspberries and chocolate chips to add-ins you prefer.
>> MORE DELICIOUS MUFFIN RECIPES:
Why Do We Use Buttermilk?
Buttermilk imparts greater flavor into these muffins, compared to regular milk. It also adds moisture.
If you don’t have buttermilk on hand, you can also use milk to substitute. In the recipe notes, I also included how to make buttermilk using milk + vinegar (or lemon juice).
You can also read this post on buttermilk substitute.
So there, if you like soft and fluffy muffins, try these out!
They are soft, fluffy, and I love the sourish sweet taste from the raspberries. These muffins are not super sweet either. My toddler loves them!