Imagine biting into a moist, rich chocolate muffin studded with bursts of tangy raspberries and luxurious dark chocolate chips - a heavenly combination that transforms an ordinary breakfast or snack into an extraordinary culinary experience. These Raspberry Dark Chocolate Muffins are not just a recipe; they're a moment of pure bliss that will elevate your baking skills and impress everyone who takes a bite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 cup raspberries
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking soda, and salt. Ensure all dry ingredients are well combined and free of lumps.
- In a separate medium bowl, whisk together the milk, vegetable oil, and egg until thoroughly blended. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together using a spatula. Mix until just combined, being careful not to overmix. Overmixing can result in tough, dense muffins.
- Carefully fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Gently fold in the fresh raspberries, taking care not to crush them. The berries should be distributed evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy.
- Optional: Dust with powdered sugar or drizzle with melted dark chocolate before serving for extra indulgence.
Tips
- Always use room temperature ingredients to ensure even mixing and better texture.
- Do not overmix the batter - mix just until ingredients are combined to keep muffins tender.
- Gently fold raspberries to prevent them from breaking and bleeding color throughout the batter.
- Use fresh, high-quality cocoa powder for the most intense chocolate flavor.
- Check muffins a few minutes before recommended baking time, as oven temperatures can vary.
- Let muffins cool slightly in the pan to help them set, but transfer to a wire rack to prevent soggy bottoms.
- For extra decadence, consider adding a sprinkle of sea salt on top before baking to enhance the chocolate flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 20mg
