RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.