These double chocolate raspberry muffins are guaranteed to be a hit.
Rich in flavor but light in texture, these double chocolate raspberry muffins are sure to climb the list of favorite breakfast treats. The raspberry on top? They come together in under 20 minutes. Melty chocolate and gooey raspberries in a fluffy muffin will be a hard combination to beat!
A few notes:
- Sour cream is key: The most important ingredient in these double chocolate raspberry muffins is the sour cream. This is what gives the muffins their fluffy texture and keeps them moist. If you make muffins regularly and haven’t tried subbing in some sour cream, give it a try and let me know what you think!
- Make these mini: Want to make these bite sized? No problem! Grab yourself a mini muffin tin (like this), fill each hole with about a tablespoon of batter, and bake at 400℉ for 12 minutes.
- You’ll probably have some extra batter: This recipe makes a little more than 12 regular sized muffins. Be prepared to bake off 1-2 more regular sized ones or grab a mini muffin tin and make 10-12 minis!
- Serve these warm: I highly recommend you eat at least one of these fresh out the oven. If you’re enjoying these the next day or beyond, make sure to pop your double chocolate raspberry muffin in the microwave for 30 seconds (or a toaster oven for 3-5 minutes) to melt the chocolate and warm the raspberries.
Double Chocolate Raspberry Muffins
Rich in flavor but light in texture, these double chocolate raspberry muffins are sure to become a favorite breakfast treat. Prefer things bite sized? Make them mini!
Equipment
- Muffin Tin
Ingredients
- 2 Cups Flour
- 1 Cup Sugar
- ½ Cup Cocoa powder
- 1 tsp Baking Soda
- ⅓ tsp Salt
- 1 Cup Sour cream
- ⅓ Cup Milk whole
- ½ Cup Neutral oil vegetable or canola
- 1 Egg
- ½ tsp Vanilla
- 4 oz Semisweet chocolate coarsely chopped
- 1 Cup Raspberries fresh or frozen
Instructions
- Preheat the oven to 400℉ and grease a muffin pan or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.2 Cups Flour, 1 Cup Sugar, ½ Cup Cocoa powder, 1 tsp Baking Soda, ⅓ tsp Salt
- In a medium bowl, whisk together the sour cream, milk, oil, egg, and vanilla until smooth. Set aside.1 Cup Sour cream, ⅓ Cup Milk, ½ Cup Neutral oil, 1 Egg, ½ tsp Vanilla
- Pour the wet ingredients into the dry, mixing with a wooden spoon until just combined. The batter will be quite thick.
- Fold in the chopped chocolate and raspberries.4 oz Semisweet chocolate, 1 Cup Raspberries
- Divide the batter in between the prepared muffin tins, filling each ¾ of the way full. Bake for 18-20 minutes or until a toothpick comes out clean. Note: This makes a little more than 12 muffins so make a few mini muffins if you have a pan or be ready to bake off a few more regular muffins after this first batch comes out of the oven.
- Let the muffins cool in the pan for 5 minute and then transfer them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Notes
- Sour cream is key: The most important ingredient in these double chocolate raspberry muffins is the sour cream. This is what gives the muffins their fluffy texture and keeps them moist. If you make muffins regularly and haven’t tried subbing in some sour cream, give it a try and let me know what you think!
- Make these mini: Want to make these bite sized? No problem! Grab yourself a mini muffin tin (like this), fill each hole with about a tablespoon of batter, and bake at 400℉ for 12 minutes.
- You’ll probably have some extra batter: This recipe makes a little more than 12 regular sized muffins. Be prepared to bake off 1-2 more regular sized ones or grab a mini muffin tin and make 10-12 minis!
- Serve these warm: I highly recommend you eat at least one of these fresh out the oven. If you’re enjoying these the next day or beyond, make sure to pop your double chocolate raspberry muffin in the microwave for 30 seconds (or a toaster oven for 3-5 minutes) to melt the chocolate and warm the raspberries.
