Raspberry Chocolate Muffin

If you don't have a muffin tin, double up the paper cases so they stay stable while baking.

The drier the raspberries are, the less they dye the batter and the better the texture will hold.

Tossing them in the flour mix helps prevent the raspberries from sinking while baking.

Use room temperature buttermilk and egg so the ingredients combine more easily.

Don't overmix, otherwise the muffins will become dense instead of light.

An ice cream scoop or a spoon with a scraper helps ensure equal-sized muffins.

Avoid opening the oven door during the first 15 minutes to prevent the muffins from collapsing.

The rack keeps the bottoms dry so they don't become soggy.

Goes particularly well with a dusting of powdered sugar, a chocolate drizzle, or a dollop of yogurt cream with fresh raspberries.