Raspberry Chocolate Chip Muffins 覆盆莓巧克力豆马芬
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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Muffins
- 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
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.
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.