Double Chocolate Raspberry Muffins

Super moist and chocolately muffins bursting with gooey chocolate chips and sweet and tangy raspberries. I was drawn to this recipe as soon as I saw that it called for fresh raspberries. I am a sucker for any recipe that uses fresh fruit. Of course you can use frozen raspberries, but with all of the fresh raspberries in season right now, why would you? ;) These muffins give us the perfect excuse to have a little chocolate in the morning! What could be better? :D

One Year Ago: Soft Pretzels

Double Chocolate Raspberry Muffins

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Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 cup sugar
  • 1 cup whole milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips, divided
  • 1 cup fresh raspberries

Directions:

  1. Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, espresso powder and sugar;set aside.
  3. In a medium bowl, whisk together milk, oil, egg and vanilla extract. Add flour mixture and hand stir until just blended. Gently fold in 3/4 cup of chocolate chips raspberries.
  4. Distribute the batter evenly among prepared  muffin cups. Sprinkle the remaining 1/4 cup chocolate chips on top and bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan for five minutes then transfer to wire rack to cool completely.

Yields: 12 muffins

Source: adapted from Fresh and Foodie, originally adapted from Nigella Lawson

7 Responses to “Double Chocolate Raspberry Muffins”

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    1
    Rufus' Food and Spirits Guide — August 5, 2011 @ 11:22 am

    I think I don’t have the biggest sweet tooth, and I come here and you disprove that every time.

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    The Teenage Taste — August 5, 2011 @ 11:36 am

    *GASP* A recipe without peaches? ;-)
    These look fabulous. I love how you are making sure to take advantage of all the fresh fruit that Summer brings. :-)

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    3
    Nicole@HeatOvenTo350 — August 5, 2011 @ 1:06 pm

    These are my mother-in-law’s favorite flavors together. Guess what I’m making her when she visits next weekend? Thank you for sharing the recipe.

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    4
    Caroline — August 5, 2011 @ 3:05 pm

    Love the raspberries in these, but not so much the chocolate (I know that’s the main part haha). They still look moist and delicious though! Maybe someday I’ll start liking chocolate, someday..

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    chicaandaluza — August 5, 2011 @ 3:32 pm

    I´m not so much of a chocolate fan either, but I have to say, with the raspberries these look amazing. How on earth do you find the time to bake so much and live your life/work?! And stay slim too!!

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    Amy — August 5, 2011 @ 4:15 pm

    These sound delicious. I don’t know why I never think to add fresh fruit to things. I think I might have to pick up some raspberries this weekend and make these for my bf…he loves muffins and stuff at breakfast :)

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    Maris (In Good taste) — August 5, 2011 @ 4:52 pm

    These are so pretty!

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