Description
Delight in these moist and fluffy Dark Chocolate Raspberry Muffins, combining the rich taste of dark chocolate with the tart burst of fresh or frozen raspberries. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and bake in just 35 minutes.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
Wet Ingredients
- 1 large egg (room temperature)
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 tsp vanilla extract
Add-ins
- 1 cup raspberries (fresh or frozen)
- 1 cup roughly chopped dark chocolate (or dark chocolate chips/chunks)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Spray a muffin pan with non-stick spray, or line with muffin liners, then set it aside.
- Mix Dry Ingredients: In a large bowl, stir together the flour, baking powder, and salt until fully combined. This should take about 20-30 seconds. Set this mixture aside.
- Combine Sugars and Wet Ingredients: In a medium bowl, whisk together the brown sugar, granulated sugar, and egg until combined. Next, whisk in the buttermilk, canola oil, and vanilla extract thoroughly.
- Fold Wet into Dry: Gently fold the wet ingredients into the dry flour mixture using a wooden spoon or rubber spatula. Mix just until combined and no flour remains at the bottom. Avoid over-mixing to keep the muffins light and tender. The batter should remain a bit lumpy.
- Add Raspberries and Chocolate: Carefully fold in the raspberries and chopped dark chocolate, ensuring they are evenly distributed without crushing the berries.
- Fill Muffin Tins and Bake: Spoon the muffin batter into the prepared muffin pan, filling each cup to the top. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 10-15 minutes before removing. Serve fresh or store at room temperature in an airtight container for up to 5 days.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
- Using frozen raspberries is fine; do not thaw them before folding into the batter to prevent the batter from turning pink or watery.
- Do not overmix the batter to avoid dense muffins; it’s okay if the batter is slightly lumpy.
- Store muffins in an airtight container at room temperature for up to 5 days or freeze for longer storage.
