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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 Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Ingredients
2
cups
(
260
g
)
all-purpose flour
1
cup
(
200
g
)
granulated sugar
½
cup
(
42
g
)
Dutch-processed cocoa powder
1
teaspoon
baking soda
½
teaspoon
salt
1
cup
(
227
g
)
sour cream
,
or plain yogurt
½
cup
(
120
ml
)
whole milk
½
cup
(
120
ml
)
vegetable oil
,
or canola oil
1
large egg
1
teaspoon
vanilla extract
4
ounces
(
112
g
)
semisweet chocolate
,
coarsely chopped
1
cup
(
250
g
)
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!
Notes
Don’t like raspberries? Simply leave them out and add additional chopped chocolate or chips instead.
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.