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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup buttermilk, at room temperature - 1 cup fresh raspberries, rinsed and drained - 1/2 cup dark chocolate chips (preferably 60-70% cocoa) - Optional: powdered sugar for a delicate dusting - Powdered sugar: Adds a sweet touch and nice look. - Nuts: Walnuts or pecans add crunch and healthy fats. - Cinnamon: A sprinkle can boost flavor and warmth. - Gluten-Free Flour: Use this for a gluten-free option. - Dairy-Free Butter: Swap with coconut oil or vegan butter for a dairy-free treat. - Egg Substitute: Use flaxseed meal or applesauce for egg-free muffins. {{ingredient_image_2}} This blog post covered all the key steps to make perfect muffins. We discussed the ingredients, from essential measurements to optional adds that boost flavor. I shared tips for mixing and baking to achieve a great texture. We explored variations you can try and how to store muffins for lasting freshness. Remember, making muffins is simple and fun. With practice, you can create delicious treats your friends and family will love. Be bold and experiment with different flavors and textures!

Raspberry Dark Chocolate Muffins

Deliciously moist muffins filled with fresh raspberries and rich dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 cup buttermilk, at room temperature
  • 1 cup fresh raspberries, rinsed and drained
  • 0.5 cup dark chocolate chips (preferably 60-70% cocoa)
  • to taste powdered sugar for a delicate dusting (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or by greasing it generously with cooking spray to ensure easy removal after baking.
  • In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients thoroughly, ensuring no clumps remain.
  • In a separate medium bowl, whisk together the melted butter (let it cool slightly), large eggs, pure vanilla extract, and buttermilk until the mixture is smooth and uniformly incorporated.
  • Pour the wet ingredients into the bowl of dry ingredients and, with a spatula, gently fold them together. Mix just until no dry flour remains visible; be careful not to overmix to keep the muffins light and fluffy.
  • Carefully add the fresh raspberries and dark chocolate chips to the batter, folding them in gently to maintain their shape and distribute them evenly throughout the mixture.
  • Using a spoon or ice cream scoop, divide the muffin batter equally among the prepared muffin cups, filling each about three-quarters of the way full to allow room for rising.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
  • Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for approximately 5 minutes. After that, transfer them to a wire rack to cool completely.
  • Optional: For a beautiful presentation, lightly dust the cooled muffins with powdered sugar just before serving to add a touch of elegance.

Notes

For a beautiful presentation, lightly dust with powdered sugar before serving.
Keyword baking, chocolate, muffins, raspberry