Raspberry Chocolate Chip Muffins
regular almond milk
or you can sub buttermilk or 2% milk
semi-sweet or dark chocolate
Preheat oven to 425F and line muffin tins with cupcake liners, or spray with cooking spray.
In a large bowl, combine flour, baking powder, cinnamon and salt. Stir until ingredients are mixed together.
In a medium bowl, beat eggs and both sugars until mixed together. Add in oil, milk and vanilla, and mix until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix, just until all the dry ingredients are coated. Batter will be thick slightly lumpy.
Fold in the chocolate chips, then very gently fold in the raspberries. You want to try not to break them so they don't bleed into the batter.
Fill each muffin cup to the top.
*Optional: Sprinkle tops with coarse sugar prior to baking.
Bake at 425F for 5 minutes, then reduce heat to 375F and bake 12-16 minutes, until toothpick comes out clean.
Let cool in pan 5 minutes, then remove to wire rack to cool completely.
If you don't have fresh raspberries, frozen can be used. Do not thaw prior to use.
Muffins taste best fresh out of the oven or same day, but can be stored in an air-tight container for up to 5 days