Dark Chocolate Raspberry Muffins – fluffy muffins packed full of chopped dark chocolate and sweet juicy raspberries. A wonderful treat for any time, but especially for your loved ones on Valentine’s Day!
Winter is hard. I am so over this freezing cold weather and having to basically just hibernate indoors. I miss going on long walks like we would in the summer!
What’s getting me through is good food. Whether that be going out to eat, or cooking & baking in my own home… food is something I can always look forward to. When you’re cozy in a warm kitchen you forget about that chilling weather outdoors. Chopping those vegetables, sauteing those onions and garlic, or mixing up muffin batter and inhaling the divine scent as they bake… it’s a wonderful distraction.
These dark chocolate raspberry muffins have been one of my distractions lately.
Dark chocolate. Raspberries. Love. Is there anything better than those three that you could give your loved ones? I don’t think so.
This muffin batter is everything you want in a muffin. There is plenty of leavener, making them nice and tall with overflowing tops, but no weird bitter chemical taste. I love how fluffy and tall these get, because there is nothing more disappointing then a muffin that doesn’t really have a muffin top.
Canola oil gives these muffins a soft, moist, melt-in-your-mouth effect. Don’t skip the oil! When it comes to baking, fat is a good thing that you definitely need. No one likes dry baking.
The egg binds everything together, adding a a bit of richness. Make sure to use a room temperature egg, as this will help everything mix together evenly!
Yes, there is sugar in this recipe. But just the right amount, less than a cup, for some sweetness without being over-the-top sugary.
We’ve got some buttermilk in here too. Don’t have buttermilk? No problem! Simply mix in 1 tbsp lemon juice with 1 cup of milk, stir together and allow to sit for a few minutes. You will get a similar effect.
Now for the stars of this recipe – raspberries and dark chocolate. I had one of those gigantic President’s Choice chocolate bars from Superstore and knew I absolutely had to do some baking with it. With Valentine’s Day coming up shortly, I figured pairing it with either strawberries or raspberries would be perfect, and I am so happy I went with the latter. Their sweet juiciness is absolutely lovely against the richness of the dark chocolate.
Raspberries + dark chocolate = a match made in heaven.
Now lets get baking!
If you make these dark chocolate raspberry muffins please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!
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Dark Chocolate Raspberry Muffins
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg , room temperature
- 1 cup buttermilk *see note below*
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 cup roughly chopped dark chocolate (or dark chocolate chips/chunks)
- Preheat oven to 400°F. Spray a muffin pan with non-stick spray, add muffin liners if desired, and set aside.
- In a large bowl, stir together the flour, baking powder and salt for about 20-30 seconds until everything is fully combined. Set aside.
- In a medium bowl whisk together the sugars with the egg until combined. Whisk in the buttermilk, oil and vanilla extract.
- Fold the wet ingredients into the dry ingredients, mixing with a wooden spoon or a rubber spatula until just combined and all flour is off the bottom. Avoid over-mixing or the muffins will turn out too dense! The batter will be somewhat lumpy. Gently stir in the raspberries and dark chocolate.
- Spoon muffin batter into prepared muffin tins, filling to the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes and serve fresh. Store at room temperature in an airtight container for up to 5 days.