1/2 pound butter
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1/2 cup orange juice
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package semisweet chocolate chips
6 ounces frozen raspberries or 3/4 cup fresh raspberries

Preheat oven to 325 degrees F. Grease well large muffin tins.

Cream together butter and sugar. Add eggs and beat until smooth. Stir in buttermilk and orange juice.

In a separate bowl, combine flour, baking powder, baking soda and salt. Beat dry mixture into the liquid mixture. Carefully fold in the chocolate chips and raspberries until evenly distributed. Spoon batter into prepared muffin tins, filling wells about three-quarters full. Sprinkle additional sugar on top. Bake for about 25 minutes.

Rotate pans and bake 15 minutes more. Muffins are done when a wooden pick or skewer inserted in the center of a muffin comes out clean.