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Dark Chocolate Raspberry Muffins

Irresistibly Fluffy Dark Chocolate Raspberry Muffins Everyone Loves

These Dark Chocolate Raspberry Muffins are fluffy, indulgent, and perfect for sharing with loved ones.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Dessert
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour can use gluten-free flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups brown sugar lightly packed
  • 0.5 cups granulated sugar
  • 1 large egg room temperature
  • 1 cups buttermilk or milk with lemon juice
  • 0.333 cup canola oil
  • 1 teaspoon vanilla extract
For the Mix-ins
  • 1 cups raspberries fresh or frozen
  • 1 cups dark chocolate roughly chopped or chips

Equipment

  • oven
  • muffin pan
  • mixing bowls
  • whisk
  • spoon
  • spatula

Method
 

Step-by-Step Instructions for Dark Chocolate Raspberry Muffins
  1. Preheat your oven to 400°F (200°C) and prepare the muffin pan.
  2. In a large mixing bowl, mix together the flour, baking powder, and salt.
  3. In another bowl, whisk the sugars with the egg, then add buttermilk, oil, and vanilla.
  4. Fold the wet mixture into the dry ingredients gently.
  5. Stir in the raspberries and dark chocolate gently.
  6. Fill the muffin tins to the top with batter.
  7. Bake for 25 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 10-15 minutes before transferring to a wire rack.

Notes

Keep the batter lumpy for fluffy muffins. Use high-quality chocolate for best results.