Raspberry and Dark Chocolate Muffins
Delicious muffins combining fresh raspberries with rich dark chocolate, perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk Can substitute with almond or coconut milk for lactose intolerance.
Dry Ingredients
- 1½ cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 tablespoon baking powder
- ½ teaspoon salt
Mix-ins
- 1 cup fresh raspberries Can use frozen raspberries, but adjust milk if the batter is too wet.
- 1 cup dark chocolate chips Can substitute with white or milk chocolate chips.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Mix Dry Ingredients
- In a large bowl, whisk together all-purpose flour, baking powder, and salt.
Mix Wet Ingredients
- In another bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth.
Combine Mixtures
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Add Mix-ins
- Fold in raspberries and dark chocolate chips gently to maintain the shape of the raspberries.
Bake
- Spoon the batter into muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean.
Cool and Serve
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be customized with different fruits or nuts. Store in an airtight container at room temperature for up to 2 days or refrigerate for a week. Freeze individually wrapped muffins for up to 3 months.