Raspberry Chocolate Muffins
Fluffy and super moist chocolate muffins stuffed with chocolate chips and sweet fresh raspberries!
12 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 365 kcal | Sugar | 24 g |
| Carbs | 45 g | Cholesterol | 25 mg |
| Protein | 5 g | Sodium | 119 mg |
| Fat | 20 g | Fiber | 4 g |
| Sugar | 24 g | ||
| Cholesterol | 25 mg | ||
| Sodium | 119 mg | ||
| Fiber | 4 g |
Prep Time: 15 min Cook Time: 20 min Total Time: 35 min
https://www.lecremedelacrumb.com/raspberry-chocolate-muffins/
Ingredients
2 cups flour
1 cup white sugar
¾ cup semi sweet chocolate chips
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla
1 egg
1 cup sour cream - OR plain greek yogurt
½ cup milk - or half & half
½ cup vegetable oil
¼ cup milk chocolate - OR semi sweet chocolate chips
1 cup fresh raspberries
Instructions
Preheat oven to 400 degrees and line muffin tins with liners OR grease well with cooking spray.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
Add dry ingredients to wet ingredients and mix until just combined. Pour into muffin tins. Divide raspberries and remaining 1/4 cup chocolate chips among the muffin tins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top – I used 2-3 raspberries per muffin)
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes before removing muffins from the tins. Serve immediately OR store in airtight container at up to 4 days at room temperature or 1 week chilled.