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!
Servings 12 muffins
Ingredients
- 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)
Instructions
- 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.
Notes
*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.