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!
Keyword dark chocolate, muffins, raspberry
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
2cupsall purpose flour
1largeegg, room temperature
1cupbuttermilk*see note below*
1cupraspberries(fresh or frozen)
1cuproughly 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.
*If you do not have buttermilk you can add 1 tbsp lemon juice to 1 cup of regular milk. Stir together and allow to sit for a few minutes before mixing into the batter.