🧁🍓 Chocolate Chip Raspberry Muffins 

🧾 Ingredients

For the Muffin Batter

• 2 cups (250g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs (room temperature)
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) milk
• 1 tsp vanilla extract

For the Filling

• 1 cup fresh or frozen raspberries
• 1/2 cup chocolate chips (semi-sweet or dark)

Optional (for extra gooey center)

• 6–8 small chocolate squares or extra chocolate chunks

For Topping

• Powdered sugar (for dusting)

👨‍🍳 Instructions

Step 1: Prepare the Batter

1. Preheat oven to 180°C (350°F). Line a muffin tin with paper liners.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, oil, milk, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix gently until just combined (do not overmix).

Step 2: Add Fillings

1. Fold in raspberries and chocolate chips carefully.
2. If using frozen raspberries, do not thaw to avoid excess moisture.

Step 3: Fill the Muffin Cups

1. Fill each cup halfway with batter.
2. Add a piece of chocolate in the center (optional for molten effect).
3. Cover with more batter until about 3/4 full.

Step 4: Bake

1. Bake for 18–22 minutes until golden and a toothpick inserted comes out mostly clean.
2. Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Step 5: Finish

1. Dust with powdered sugar before serving.
2. Serve warm for a gooey chocolate center.

✨ Pro Tips

• Do not overmix → keeps muffins soft and fluffy.
• Toss raspberries lightly in flour to prevent sinking.
• Use high-quality chocolate for a richer melt.
• Best enjoyed slightly warm for that molten chocolate vibe.

🍫 Final Result

Soft, fluffy muffins bursting with juicy raspberries and melted chocolate — sweet, slightly tangy, and ultra indulgent with a gooey center that hits like a bakery-level dessert.