Chocolate Raspberry Muffins Recipe
There’s something truly wonderful about chocolate for breakfast, especially when combined with moist, tangy raspberries. These keep well for a few days, so they’re great to have on hand for houseguests.
Ingredients
| 1 1/2 | cups | unbleached all-purpose flour |
| 1 | cup | sugar |
| 3/4 | cup | unsweetened cocoa (not Dutch-processed) |
| 2 | teaspoons | baking powder |
| 1/2 | teaspoon | baking soda |
| 1/4 | teaspoon | salt |
| 1 | teaspoon | vanilla |
| 1 | large | egg |
| 1/4 | cup | canola oil |
| 2 | cups | frozen unsweetened raspberries, thawed |
Directions
Preheat oven to 350 degrees.
Line a muffin pan with paper cups, or use nonstick spray.
- In a medium bowl, sift together the flour, sugar, cocoa, baking powder, soda and salt.
- In a small bowl, whisk together the vanilla, egg and oil.
- Stir in the raspberries.
- Add the flour mixture and stir until evenly combined. Don’t overmix.
- Spoon the batter into the prepared pan.
- Bake for 20 minutes or until the muffins just begin to pull away from the sides of the pan and their centers spring back when lightly pressed.
- Cool muffins in the pan for 5 minutes, then remove the muffins and place them on a metal rack to cool completely.
- Store, tightly covered, at room temperature for up to 4 days.
Preparation Time:
15 minutes; Baking time: 20 minutes.
