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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! 🙂

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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.

Raspberry Chocolate Chip Muffins 覆盆莓巧克力豆马芬

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 Muffins 1x

Print Recipe

Description

Moist and tender chocolate chip muffins, balanced by tangy sweet fresh raspberries. Feel free to switch up the raspberries to fresh berries of your choice!

Scale

Ingredients

300 g plain flour
130 g sugar
1 tsp salt
3.5 tsp baking powder
1 egg
125 ml oil
185 ml buttermilk*
125 g raspberries, (fresh or frozen)
95 g chocolate chips

Instructions

Place flour, salt, baking powder and sugar into a large mixing bowl. Whisk to mix well.
In another bowl, add in egg and oil. Whisk well. Add in buttermilk to this mixture and whisk to combine well.
Make a well in the dry ingredients from Step (1). Add in the wet ingredients and till the flour is just moistened. You might see lumps, it’s ok. Just ensure there is no trace of white flour.
Add in chocolate chips, mix lightly into the batter using a spatula or spoon. Now, add in raspberries and fold into the batter gently.
Preheat oven to 200C. Spoon batter into greased or lined muffin pans, or muffin cups. Fill until 3/4 of the pan or cup.
Bake in the preheated oven at 200C, for 15-18 mins. The muffins are baked when skewer inserted into the middle of muffin comes out clean.
Cool completely on wire rack before storing in airtight container.

Notes

To substitute buttermilk, simply place 2 tsp of vinegar or lemon juice in a measuring jug. Top up with milk to 185ml.

If you are using frozen berries, do note that the berries might break down and bleed color. Take them out of freezer only just before adding to batter. If you are using fresh ones, do pat dry lightly after washing.

You can also toss the fresh berries with some flour to prevent sinking. I didn’t do this though.