Servings 12 muffins
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, at room temp
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups raspberries
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin wrappers.
- In a medium bowl, whisk together the flour, baking powder and salt. Set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
- Reduce the mixer speed to low, then gradually beat in the sour cream and vanilla extract. Once combined, beat in the flour mixture.
- Divide the batter among the muffin tin cups, filling each full.
- Bake the muffins until a toothpick inserted comes out clean, 25 to 30 minutes.
- Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.
Notes
- Frozen raspberries: Add them straight from the freezer without thawing. Thawed raspberries release too much liquid, bleeding into the batter and turning it pink. Fold them in quickly and gently.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20 to 30 seconds.
- Mini muffins: Use a mini muffin tin and fill each cup completely full. Reduce the bake time to 12 to 15 minutes and start checking early since mini muffins can go from perfect to overbaked quickly.
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