Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the raspberries and chocolate chips.
6. Scoop the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
5. Temperature:
375°F (190°C)
Serving size:
This recipe makes 12 muffins.
Nutritional information:
Each muffin contains approximately:
- Calories: 240
- Fat: 11g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use white chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
Variations:
- You can add chopped nuts, such as walnuts or pecans, to the batter.
- You can substitute the raspberries with blueberries or strawberries.
- You can add a streusel topping made of flour, sugar, and butter to the muffins before baking.
Tips and tricks:
- Do not overmix the batter, as this can result in tough muffins.
- Use a rubber spatula to gently fold in the raspberries and chocolate chips to prevent them from breaking apart.
- If the raspberries are very tart, you can sprinkle them with a little sugar before adding them to the batter.
Storage instructions:
- Store the muffins in an airtight container at room temperature for up to 3 days.
- You can also freeze the muffins for up to 3 months. Thaw them at room temperature before serving.
Reheating instructions:
- To reheat the muffins, wrap them in aluminum foil and bake them in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the muffins on a platter or cake stand.
- Dust the muffins with powdered sugar before serving.
- Drizzle melted chocolate over the muffins for an extra chocolatey touch.
Garnishes:
- Fresh raspberries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt
- Scrambled eggs
Troubleshooting advice:
- If the muffins are too dry, try reducing the baking time or adding a little more milk to the batter.
- If the muffins are too wet, try increasing the baking time or reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash the raspberries thoroughly before using them in the recipe.
- Store the muffins in an airtight container to prevent them from drying out or becoming contaminated.
Food history:
- Muffins originated in England in the 10th century and were traditionally made with yeast and baked on a griddle.
- The modern muffin, which is leavened with baking powder or baking soda and baked in a muffin tin, became popular in the United States in the 19th century.
Flavor profiles:
- The muffins have a sweet and slightly tart flavor from the raspberries and a rich chocolatey flavor from the chocolate chips.
Serving suggestions:
- Serve the muffins for breakfast, brunch, or as a snack.
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Taste: Sweet, Chocolatey, Fruity, Nutty, Moist