Raspberry Cream Muffins and Chocolate-Filled Banana Muffins

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Ingredients

• Raspberry Cream Muffins
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup softened butter
• 2/3 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 2 cups raspberries (frozen)
• 1 cup chocolate chips
• Chocolate-Filled Banana Muffins
• 2 ripe bananas
• 1/4 cup whole milk
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup chocolate chunks

Instructions

1. For Raspberry Cream Muffins: Preheat oven to 350°F. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon. In a stand mixer, cream butter and sugar. Add eggs one at a time, then mix in sour cream, vanilla, and oil. Gradually add dry ingredients. Fold in raspberries and chocolate chips. Scoop batter into muffin tin and bake for 30-35 minutes.
2. For Chocolate-Filled Banana Muffins: Preheat oven to 350°F. Blend bananas, milk, oil, sugar, and egg. In a separate bowl, mix flour, baking powder, baking soda, and salt. Combine wet and dry ingredients, fold in chocolate chunks. Scoop batter into muffin tin and bake for 20-25 minutes.
3. For Raspberry Cream Muffins: Create a well in the center of each muffin and fill with chocolate ganache. Refrigerate to set.
4. Enjoy the muffins warm and share with family or friends.

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