Want to wake your family up with the perfect breakfast muffin? Not talking nutritiously perfect, just deliciously perfect. ENTER: Raspberry, Chocolate Chip Muffins. Any muffin with chocolate chips is a must-bake, right?
This would fit in the LAZY Saturday when the whole family is sacked out and you sneak into the kitchen to suprise everyone with sweet and mouth-watering smells that waft down the hall and into their bedrooms. Yep. This morning, you are SUPERMOM! And who knew it only took a muffin to gain you this glorious title? Or better yet, make them on Friday night so you can enjoy a few more cuddles with your hubby and kids on Saturday morning. Breakfast in bed is a cinch if you plan the night before!
Did I mention this muffin has chocolate chips? Mmmm…chocolate. Of course my toddlers call these cupcakes, and understandably so! These are much more than a muffin and to be called thus would be ever-so-wrong. But today, for your sake, we are calling them muffins.
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Plus, there is a simple, secret ingredient you probably have in your pantry — if you’re a mom with kiddos. If you don’t have this ingredient, try switching it out for four tablespoons raspberry jam or 1 cup of fresh raspberries you have sweetened.
So, without further adieu, here’s the recipe and secret (Shhh!) ingredient. Ready?
Print Raspberry, Chocolate Chip Muffins
These raspberry chocolate chip muffins are a sweet, bakery-style treat the whole family will love. Made with raspberry-flavored gelatin, chocolate chips, and a tender buttermilk batter, this easy muffin recipe is moist, fruity, and chocolaty, and perfect for breakfast, brunch, or an anytime snack.
- Prep Time 15 mins
- Cook Time 30 mins
- Total Time 45 mins
- Yield 12 muffins 1x
- Category Dessert, Snack
- Method Baking
- Cuisine American
Ingredients
- 2 cup all purpose flour
- 6 oz raspberry-flavored jello
- ¼ cup sugar
- ½ cup unsalted butter
- ½ tsp salt
- 2 tsp baking powder
- 2 eggs
- ½ cup buttermilk or sour milk
- ½ cup chocolate chips
- ½ cup mixed berries (optional)
Instructions
- Preheat oven to 375°F.
- Spray, grease or line muffin pans.
- In a large bowl, cream together butter, sugar, jello and salt until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, mix together the flour and baking powder.
- Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated (over-mixing creates less airy muffins).
- Fold in chocolate chips and mixed berries.
- Spoon into muffin cups and bake for 30 minutes or until golden brown.
I think these muffins would be terrific for a little girls tea party! What better treat than pretty pink chocolatey muffin/cupcakes? You would make them minis! I might have to try them for a BIG girls tea party!!
I hope you do try them Sharon! Yes, I think my four princesses need a tea party with pink muffins. Thanks for the idea:)
Hi Alison!
These look delicious, and pretty, too. I love raspberry and chocolate together!
I’m new here, stopping by from The Weekend re-Treat. Your blog is so lovely! Now following you all over :)
Hope you have a great Friday,
– Ang
Juggling Act Mama
Hi Ang!
Thanks for stopping by. Love your family and home ideas on your blog too. Those marshmallow pops look adorable! Following via Twitter and PInterest:)
These look pretty and yummy! Found you on Ducks in a Row bloghop =)
Sounds yummy! Will have to try this!