Double Chocolate Muffins with Raspberries will become your favorite breakfast option. Each muffin is moist, full of chocolate flavor, and speckled with juicy raspberries and dark chocolate chunks.
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5 from 3 votes

Double Chocolate Muffins with Raspberries

Double Chocolate Muffins with Raspberries will become your favorite breakfast option. Each muffin is moist, full of chocolate flavor, and speckled with juicy raspberries and dark chocolate chunks.
Prep Time15 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 334kcal
Author: Jen Sobjack

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain yogurt
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces coarsely chopped semisweet chocolate or dark chocolate
  • 1 cup frozen raspberries

Instructions

  • Preheat the oven to 400ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.
  • In a separate bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk. Make a well in the center of the flour mixture. 
  • In a separate bowl, combine the sour cream, milk, oil, egg, and vanilla. Stir with a whisk to combine.
  • Pour the sour cream mixture into the flour mixture. Stir with a silicone spatula just until the dry ingredients are just barely incorporated.
  • Add in the chopped chocolate and raspberries. Continue to stir until just a few streaks of dry flour remain visible.
  • Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the muffins in the pan for 5 minutes then transfer them to a wire rack to cool completely. They can also be enjoyed warm!

Make ahead tip

  • Muffins will keep stored in the fridge for up to 1 week.
  • Muffins can be frozen for up to 3 months. Thaw in the refrigerator overnight. If desired, bring to room temperature or warm in the microwave.

Video

Notes

Don’t like raspberries? Simply leave them out and add additional chopped chocolate or chips instead.

Nutrition

Serving: 1muffin | Calories: 334kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 25mg | Sodium: 154mg | Potassium: 196mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3.2% | Vitamin C: 3.4% | Calcium: 9.2% | Iron: 11%