Chocolate Raspberry Muffins

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.


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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

Preheat oven to 350 degrees.
Line a muffin pan with paper cups, or use nonstick spray.

  1. In a medium bowl, sift together the flour, sugar, cocoa, baking powder, soda and salt.
  2. In a small bowl, whisk together the vanilla, egg and oil.
  3. Stir in the raspberries.
  4. Add the flour mixture and stir until evenly combined. Don’t overmix.
  5. Spoon the batter into the prepared pan.
  6. 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.
  7. Cool muffins in the pan for 5 minutes, then remove the muffins and place them on a metal rack to cool completely.
  8. Store, tightly covered, at room temperature for up to 4 days.



Preparation Time: 
15 minutes; Baking time: 20 minutes.