You know you’ve read a new level of foodie when you start dreaming about recipes. I was in Target a couple weeks ago and bought some raspberries. That same evening I dreamed about the idea of raspberry oat muffins. The next day I made the batter and did some test muffins. But something was missing. There was butter and sour cream but it just needed one more thing. A rummage in my makeshift pantry proved that thing was chocolate chips. After three times of testing these out at the office, I’m ready to share the magic of crushed raspberry chocolate oat muffins. The thing about these muffins is that it’s the right amount of chewiness with the oats and just the right amount of creaminess with the sour cream, milk and butter, combined with the tartness of the raspberries and richness of the chocolate chips. And they look so pretty with the hues of red poking out in between. After my test muffins I went a little chocolate chip happy and it helped take the muffins up a couple notches. Does it look a tad messy with the slightly melted chocolate chips crushed right on top? Perhaps. Did they still have some character to them and taste really, really, really good? My co-workers (and I) gave a resounding yes. —Marissa E | In My Yellow Cardigan
stick Crisco butter
light brown sugar
Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips
In This Recipe
Preheat oven to 400 degrees F
Combine flour, salt, sugar, brown sugar and mix together.
Add in the milk, eggs, sour cream, butter, vanilla extract. Mix until just smooth.
Stir in raspberries (as you whisk together the raspberries will be “crushed”), oats and chocolate chips.
Slowly put batter into prepared muffin liners. I filled mine up to the brim so they would rise higher to have a larger top.
Optional: add more chocolate chips or raspberries on top.
Put in oven for 25-30 minutes or until muffin tops are nice golden brown color.