These muffins are so delicious they are like dessert. Seriously. It almost felt sinful to eat these fresh out of the oven at 8 o'clock in the morning. But, hey! Who doesn't like to start their day with a delicious muffin or two... or three or four? :)
There is something about the slightly tart raspberry that goes so well with the sweetness of chocolate. That's why these muffins were such a hit in my household. I originally got the idea from a recipe in A Taste of Wyoming by: Pamela Sinclair. But, it called for "baking mix"... which I thought was not only cheating... but, as a pastry chef I don't have that kinda thing lying around my kitchen anyway.
So, my recipe is completely from scratch and still very easy to whip out in no time at all. You will love it!
2 cups all purpose flour
1 T. baking powder
1 t. salt
1/2 cup sugar
1/4 cup shortening
1/2 cup milk
1/4 cup oil
1 t. vanilla
1/2 cup semisweet chocolate chips
1/2 cup fresh or frozen raspberries
Preheat oven to 350ºF.
In a large mixing bowl combine all dry ingredients: flour, baking powder, salt, sugar. Add shortening and cut into dry ingredients using a pastry cutter (a fork could work too) until the shortening is pea sized.
Add eggs, milk, oil and vanilla and mix just until combined (do NOT try to stir out all the lumps. Lumps are good in muffin batter. Gluten development is bad.)
Gently stir in the chocolate chips and raspberries.
Scoop into greased or lined muffin tin- about 2/3 full. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Allow to cool in pan about 5 minutes then remove and finish cooling on a cooling rack.
Yield: 12 standard muffins