Sift dry ingredients into a large bowl and stir in choc chips.
Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
Spoon mixture into 6 paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180°C for 40-45 minutes or until golden and cooked through. Cool for 5 minutes in pan before removing and cooling on a wire rack.
Dust icing sugar over muffins before serving.
Tips & Hints:
The 'secret' to well-made muffins is not to over-mix the mixture. Be light handed, work quickly and always use a large metal spoon when folding in ingredients.
Muffins are best made and served on the same day. If making ahead, muffins can be warmed in a microwave before serving.
Recipe can be made in 12 x 1/3 cup capacity muffin pans, if desired, just reduce the cooking time to about 20-25 minutes.