Description
These Feel-Good Chocolate Raspberry Muffins combine wholesome ingredients like whole wheat flour, Greek yogurt, and maple syrup with juicy raspberries and mini chocolate chips for a naturally sweet and tangy treat. Perfect for breakfast, snack time, or pairing with your coffee, they are easy to make, moist, and packed with flavor.
Ingredients
Wet Ingredients
- ¼ cup cocoa powder
- ¼ cup hot water (not boiling)
- 2 large eggs
- ½ cup maple syrup
- ⅓ cup avocado oil or neutral tasting oil
- ⅓ cup plain Greek yogurt (low fat or full fat)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Add-ins
- 2 cups raspberries (fresh or frozen; do not thaw if frozen)
- ⅓ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) to prepare for baking the muffins.
- Bloom Cocoa: In a medium bowl, whisk the cocoa powder with the hot water until smooth and glossy. Let it sit for 3 to 4 minutes to intensify the chocolate flavor.
- Mix Wet Ingredients: Once the cocoa mixture has cooled slightly, add the eggs, maple syrup, oil, Greek yogurt, vanilla extract, and apple cider vinegar. Whisk together thoroughly.
- Add Dry Ingredients: Add the salt, baking powder, baking soda, and cinnamon to the bowl and whisk until fully incorporated.
- Combine Flour and Mix-ins: Gently fold in the whole wheat flour, raspberries, and mini chocolate chips using a spatula or large spoon until the ingredients are just combined, taking care not to overmix.
- Rest Batter: Let the batter rest for about 5 minutes to allow the flour to absorb moisture and thicken the batter. Meanwhile, line a standard muffin pan with paper liners.
- Fill Muffin Cups: Using a ¼ cup measuring cup or scoop, evenly divide the batter among 12 muffin cups.
- Bake Muffins: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. If using frozen raspberries, the baking time may be a couple minutes longer. For best results, use a kitchen thermometer to ensure muffins reach 200℉ in the center.
- Cool Muffins: Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store: Store in an airtight container in the refrigerator for up to 5 days, or wrap individually and freeze for up to 1 month.
Notes
- Do not thaw frozen raspberries before adding to the batter; this prevents excess moisture.
- Baking time may vary slightly depending on the type of muffin tin and whether berries are fresh or frozen.
- For moist muffins, avoid overmixing the batter once flour is added.
- If you have a kitchen thermometer, baking to an internal temperature of 200℉ ensures perfectly baked muffins.
- Use paper liners for easier removal and cleanup.
- These muffins freeze well when wrapped individually.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
