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Export 8 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Line a muffin tin with muffin wrappers.
Step 2
In a medium bowl, whisk together the flour, baking powder and salt. Set it aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
Step 4
Reduce the mixer speed to low, then gradually beat in the flour mixture, sour cream and vanilla just until combined. Fold in the raspberries and chocolate chips.
Step 5
Divide the batter among the muffin tin cups, filling each full.
Step 6
Bake the muffins until a toothpick inserted comes out clean, 25 to 30 minutes.
Step 7
Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.
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