Delight in these moist and flavorful muffins, combining the tartness of raspberries with the richness of chocolate and the crunch of pecans.
Preheat your oven to 400°F and prepare a muffin tin by greasing or lining with paper cups.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Sift the dry ingredients for a lighter muffin texture.
In another bowl, whisk together the eggs and milk until well combined.
Ensure the eggs are at room temperature for better mixing.
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be lumpy.
Avoid overmixing to prevent dense muffins.
Gently fold in the raspberries, chocolate, and pecans.
Fold gently to keep the raspberries intact.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Serve warm for the best flavor.
