Raspberry Chocolate Chip Muffins

Prep Time: 20 mins | Cook Time: 25 mins | Course: Breakfast | Yield: 1 ½ dozen

Tart raspberries and dark chocolate chips rule in these tangy sour cream and vanilla muffins. The batter is thick and I recommend using frozen and thawed raspberries. Bake someone happy this week. Inspired by Callen Wenner at The Cozy Plum https://thecozyplum.com/raspberry-white-chocolate-muffins/ 

3 cups flour

1 cup sugar

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

½ cup olive oil

2 eggs

1 Tbsp vanilla

1 cup sour cream

12 oz frozen raspberries, thawed

6 oz dark chocolate chips

Preheat oven to 425*. Line a muffin tin with paper liners and set to one side. In a large mixing bowl, whisk flour, sugar, baking powder, baking soda, and salt together. In a medium measurer or mixing bowl, whisk oil, eggs, vanilla, and sour cream together, then pour over the dry ingredients. Add the raspberries, and chocolate chips, then fold into the dry ingredients gently and slowly with a rubber scraper until just incorporated. Scoop the dough into the lined muffin tin to nearly the top. Bake for 5 minutes, then reduce the oven temperature to 350* and continue to bake for 20 minutes. The muffins will be beautifully domed and a light golden color. A toothpick tester should come out clean, I like using an insta-thermometer, the muffins should read a minimum of 200*.