Chocolate Raspberry Muffins
Chocolate raspberry muffins combine rich chocolate and juicy raspberries for a delicious treat. These muffins are moist, tender, and full of sweet and tangy flavors. Perfect for breakfast or a snack, they’re easy to make and simply irresistible!
Servings 12 muffins
Ingredients
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup or honey
- ⅓ cup unsweetened applesauce or melted coconut oil
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk or any milk of choice
- 1 cup fresh raspberries or frozen, thawed and drained
- ½ cup dark chocolate chips optional
Instructions
- First, preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In another bowl, beat the eggs, then whisk in the maple syrup, applesauce, vanilla extract, and almond milk until smooth.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix, as this can make the muffins dense.
- Fold in raspberries and chocolate chips: Gently fold in the raspberries and chocolate chips (if using).
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Stir the wet and dry ingredients until just combined to avoid overworking the batter, which can lead to dense muffins.
- Unsweetened applesauce keeps the muffins moist and light. You can substitute it with melted coconut oil for a richer flavor.
- Add dark chocolate chips for an extra indulgent, chocolatey boost, but they’re not necessary for a great flavor.
- Bake until a toothpick comes out with a few moist crumbs, ensuring the muffins are cooked through but still tender.
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Nutrition Facts
Nutrition FactsChocolate Raspberry MuffinsAmount Per ServingCalories 196 Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 5g31%Trans Fat 0.003gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 206mg9%Potassium 238mg7%Carbohydrates 31g10%Fiber 4g17%Sugar 14g16%Protein 5g10%Vitamin A 48IU1%Vitamin C 3mg4%Calcium 103mg10%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.