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Valentine’s Day Double Chocolate Raspberry Muffins

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Decadent double chocolate muffins filled with fresh raspberries and chocolate chips, topped with mini chocolate chips for an extra touch of sweetness. A perfect treat for Valentine’s Day, combining rich chocolate and tangy raspberries.

Ingredients

Scale
  • For the Muffins:
    • 1 3/4 cups (220 g) all-purpose flour
    • 1/2 cup (50 g) unsweetened cocoa powder
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 cup (200 g) granulated sugar
    • 2 large eggs, room temperature
    • 1/3 cup (80 ml) vegetable oil
    • 1 cup (240 ml) buttermilk, room temperature
    • 1 tsp vanilla extract
    • 3/4 cup (135 g) semi-sweet chocolate chips
    • 1 1/4 cups (150 g) fresh or frozen raspberries
  • For the Topping (optional):
    • 1/4 cup (45 g) mini chocolate chips
    • Powdered sugar, for dusting

Instructions

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  • Mix Dry Ingredients:
    • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Prepare Wet Ingredients:
    • In a separate bowl, whisk together the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  • Combine Wet and Dry Ingredients:
    • Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  • Add Chocolate and Raspberries:
    • Gently fold in the chocolate chips and raspberries, being careful not to break the raspberries too much.
  • Fill the Muffin Cups:
    • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
  • Bake the Muffins:
    • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
  • Cool and Serve:
    • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar for a festive touch before serving.

Notes

  • If using frozen raspberries, don’t thaw them before folding into the batter to prevent them from turning mushy.
  • These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Nutrition

Find it online: https://easyfoodflash.com/valentines-day-double-chocolate-raspberry-muffins/