Double Chocolate Muffins With Raspberries
Valentine’s Day is just a few weeks away, so I have been in the kitchen testing out a few new recipes. I am not a dessert person, but on the rare times that I do have any dessert, it is usually a chocolate one, especially dark chocolate.
I have tested this recipe twice this week, and although the first batch was okay, I used dark cocoa, and the muffins turned out almost black in color. Fresh raspberries are very expensive at this time, so I chose to use frozen raspberries for these muffins. The raspberries practically melted into the batter, and there just wasn’t enough raspberry flavor for me.
The second batch of muffins turned out much better, because I increased the amount of frozen berries in the batter, and topped each muffin with a fresh raspberry before baking. I also used regular cocoa in my second batch, creating a lighter-colored muffin that I found more attractive.
I chose to use dark chocolate pieces instead of chocolate chips because I had them in my pantry. Still, either chocolate pieces or chocolate chips would work out just fine. These moist muffins have a very tender interior similar to a cupcake. They are a little more delicate to handle fresh from the oven, however, so I’d recommend letting them cool completely in the muffin tin before trying to remove them.
Once they cool to room temperature, the muffins are much firmer and easier to handle. Though full of flavor, these muffins are not too sweet, so they could be enjoyed as a breakfast option for the family, or as a snack any time of the Day.
Buon Appetito!
Deborah Mele
Double Chocolate Muffins With Raspberries
Moist chocolate muffins studded with dark chocolate pueces and raspberries.
Ingredients
- 2 Cups All-purpose Flour
- 1 1/4 Cups Sugar
- 1/2 Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Plain Yogurt
- 1/2 Cup Milk
- 1/2 Cup Vegetable Oil
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Frozen Raspberries
- 1 Cup Dark Chocolate Pieces
- Fresh Raspberries To Garnish (Optional)
Instructions
- Preheat oven to 375 degrees F.
- Line a muffin tin with paper liners.
In one bowl, stir together the flour, sugar, cocoa, baking soda, and salt. - In another bowl, whisk together the yogurt, milk, oil, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir with a wooden spoon just until mixed.
- Stir in the frozen raspberries and chocolate pieces.
- Garnish the top of each muffin with a fresh raspberry if using.
- Bake for about 20 minutes, or until a cake tester inserted into the center comes out cleanly.
- Cool 10 minutes in pan before removing the muffins, then enjoy!
Notes
Adapted from bakedbyanintrovert.com blog.
Great recipe! Carefully followed every step. Only change I made was to make 4 mini loaves instead of muffins. So many raspberries in your recipe! Love that!! Thank you for your recipe.