It is impossible to resist a warm muffin straight out of the oven.
Therein lies the beauty of this raspberry chocolate chip whole grain muffin recipe.
You can keep this batter in the refrigerator for up to 4 days.
Bake only the amount of muffins you will eat hot, fresh out of the oven. Then keep the rest of the batter for the next day. And once again enjoy hot, fresh muffins straight out of the oven.
Raspberry Chocolate Chip Whole Grain Muffin Recipe
- 2 cups white whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 1 cup frozen raspberries
- 1 cup chocolate chips
- Grease a muffin tin.
- In a medium bowl, whisk together the two flours, baking powder, baking soda, and salt.
- In a mixer, beat together the butter and sugar. Add the eggs, one a time, beating well after each addition.
- On slow, beat in sour cream and vanilla, scraping sides of bowl.
- Once sour cream is well incorporated, add the dry ingredients and beat on low until the batter is smooth.
- Mix the raspberries and chocolate chips in by hand.
- Refrigerate for at least one hour. At this point, may be refrigerated for up to 4 days.
- Preheat oven to 400.
- Fill muffin tins 3/4 full. Bake muffins for 22 to 26 minutes.
Raspberries and chocolate chips are only one flavor combination you can use in this recipe. Try skipping the chocolate chips and using raspberries and blueberries. Or try all blueberries and add some lemon zest.
If you come up with a winning combination, let us know!