Raspberry Chocolate Chip Muffins

As usual I ate everything before taking pictures! I really need to stop doing that. You're going to have to take my word for it, these looked good! And tasted good too!

I saw this recipe on Sally's site and had to make it. I initially made it with white chocolate because that's what I had one had. They were delicious! I made it the second time with raspberry dark chocolate from Lindt. It totally intensified the raspberry flavour. They are so good, especially when they just come out of the oven and the chocolate is still all melty. Oh yes!

The recipe is actually very simple and doesn't contain any butter at all, which is good for those last minute muffin whip ups! There's never time to soften butter in my life! Anyhoo, give it a go, I'm confident you'll love it!

Raspberry and Chocolate Muffins (Inspired by SBA)
Makes 16 standard size muffins
375 grams all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
150 grams granulated sugar
50 grams light brown sugar
1 cup milk, at room temperature
1 Tbs Lemon Juice
½ cup vegetable oil
1 teaspoon vanilla essence
120 grams chocolate, chopped
215 grams frozen raspberries

Preheat oven to 200C degrees. Grease your muffin pans (recipe will make 16 muffins) and set aside.
In a jug, place your milk and lemon juice. set aside for 10 minutes. This will give you your buttermilk!
In a large bowl, whisk together flour, baking powder, salt, and cinnamon until combined and set aside.
In a another bowl, whisk together eggs and sugars until combined. Mix in milk, oil, and vanilla.
Now add your wet ingredients into dry ingredients, throw in your chocolate and mix everything together gently by hand. Try not to overmix or your muffins will end up tough. The batter will be very thick and somewhat lumpy. Lastly, fold in the raspberries.
Spoon batter into muffin tins, filling all the way to the top.  Bake at 200C degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 180C and continue to bake for 25-26 minutes or until done. Use a toothpick or skewer to check. It should come out clean. Allow to cool, if you're patient enough, then devour!