Instructions

• Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with liners and set aside. To really help your muffins rise, fill two tins and line every other slot.
• In a large mixing bowl, add in your melted but cooled butter, white sugar and brown sugar and whisk well to combine.
• Whisk in all remaining wet ingredients until smooth. Measure the flour by spooning and leveling, then add into the mixing bowl with the baking powder, baking soda and salt. Whisk until smooth.
• Fold in the chocolate chips. If using fresh raspberries, very lightly chop them up. Add to a small bowl and toss with the cornstarch. If using frozen raspberries, toss with the cornstarch without thawing.
• Add the coated raspberries to the batter and fold gently to combine.
• Use a scoop to scoop the batter into the muffin tin, filling pretty close to the top.
• Bake at 425 for 5 minutes, then decrease the temperature to 350 and bake an additional 16-18 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool completely before serving.