Dark Chocolate Raspberry Muffins
Moist and fluffy muffins bursting with dark chocolate and fresh raspberries. Quick to make, lightly sweetened, and perfect for breakfast, snack time, or a sweet treat. These muffins are fiber-rich, naturally satisfying, and a crowd-pleaser for any occasion.
Equipment
- 1 muffin pan (12-cup)
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 wooden spoon or rubber spatula
- 1 whisk
- Muffin liners (optional)
- Non-stick cooking spray
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
- ¼ cup canola oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup roughly chopped dark chocolate or chips/chunks
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 400°F (200°C) to ensure it reaches the ideal temperature while you prepare the muffin batter. Lightly spray a 12-cup muffin pan with non-stick cooking spray. If desired, line each cup with a muffin liner to make removing the muffins easier and cleanup faster. Preparing the pan ahead of time ensures a smooth transition from batter to oven.
- Combine Dry Ingredients: In a large mixing bowl, add 2 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt. Stir the mixture together using a whisk or fork for 20–30 seconds until the ingredients are evenly combined. This step helps distribute the baking powder and salt throughout the flour, which is essential for a consistent rise and tender texture in your muffins.
- Mix Sugars and Egg: In a medium mixing bowl, combine ¼ cup of brown sugar and ½ cup of granulated sugar. Crack in 1 large room-temperature egg. Whisk vigorously until the mixture becomes smooth and slightly frothy. This process aerates the egg and sugar, contributing to a light and fluffy muffin crumb.
- Incorporate Wet Ingredients: To the sugar-egg mixture, add 1 cup of buttermilk (or 1 cup milk with 1 tablespoon lemon juice), ¼ cup canola oil, and 1 teaspoon of vanilla extract. Whisk gently until all ingredients are fully combined. Buttermilk adds moisture and a subtle tang, while oil keeps the muffins tender and soft. Be careful not to overmix to maintain the proper texture.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a wooden spoon or rubber spatula, fold the mixture gently until no dry flour remains. The batter should stay slightly lumpy; overmixing can create dense, heavy muffins. This careful folding ensures light, airy muffins with a perfect crumb.
- Fold in Chocolate and Raspberries: Add 1 cup of roughly chopped dark chocolate and 1 cup of fresh or frozen raspberries to the batter. Carefully fold them in using a spatula, ensuring even distribution without crushing the berries. The chocolate melts during baking, creating rich pockets of flavor, while the raspberries provide a natural tartness that balances the sweetness.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each to the top for nicely domed muffins. Lightly tap the pan on the counter to release any air bubbles and help the batter settle evenly. Properly filled cups ensure even baking and consistent texture throughout.
- Bake Muffins to Perfection: Place the muffin pan in the preheated oven on the center rack. Bake for 25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven frequently to prevent the muffins from sinking. The chocolate softens and the raspberries release their juices, creating a tender, flavorful muffin.
- Cool Slightly Before Serving: After baking, remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes. This short cooling period helps the muffins firm up slightly, making them easier to remove without breaking.
- Serve and Enjoy Fresh: Carefully transfer the muffins from the pan or liners to a wire rack to cool completely, if desired. Serve warm for soft, gooey chocolate bites or at room temperature for a firmer texture. These muffins are ideal for breakfast, snacks, or dessert and make a delightful treat for any occasion.
- Store Leftover Muffins Properly: Store any leftover muffins in an airtight container at room temperature for up to 5 days. For longer storage, wrap each muffin individually in plastic wrap or foil and freeze for up to 2 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.
Notes
- Use room-temperature eggs to help the batter mix more evenly and prevent dense muffins.
- Gently fold the wet and dry ingredients together; over-mixing can result in tough muffins.
- Fresh or frozen raspberries both work—if using frozen, do not thaw them to avoid making the batter too wet.
- Chop the chocolate roughly rather than using small chips for pockets of melty richness throughout.
- Muffins are best enjoyed freshly baked, but they can be stored at room temperature or frozen for convenience.
