Chocolate Raspberry Muffins

Who’s in a sugar hangover from Valentine’s Day? Good, that makes two of us.

Truth be told, for most of last Thursday, I completely forgot it was Valentine’s Day. Work kept me on my toes, and by the end of the day, I felt completely exhausted. For the first time in years, I was completely okay with not having any plans for the holiday other than getting take out and watching ’90s sitcoms, falling asleep on my couch mid-episode.

Part of the reason for my sugar coma is I have been testing new recipes to share with y’all! Among these recipes are chocolate raspberry muffins. The thing I love about these muffins is that I already have most of the ingredients on hand. They’re also super easy to make. Just press a couple chocolate chips and raspberries on the tops before popping them into the oven and you’re golden.

Blessings on your home and table,

~Natalie

Chocolate Raspberry Muffins

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Ingredients Method

Ingredients

  

• 3/4 cup granulated sugar
• 1/2 cup canola oil
• 2 eggs
• 1 Tablespoon vanilla extract
• 1/3 cup sour cream
• 1/2 cup milk
• 1/2 cup buttermilk
• 2 cups all-purpose flour
• 3/4 cup dark cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup dark chocolate chips
• 1 cup raspberries fresh

Method

 

1. Line muffin tin with paper liners.  Preheat oven to 400°F.
2. In a large bowl, combine oil, sugar, eggs, vanilla, and sour cream.
3. In a small bowl, combine flour, cocoa powder, baking soda, and salt.
4. Add half of the flour mixture to the sugar mixture and stir until combined.  Stir in the milks and then add remaining half of flour mixture.
5. Stir in chocolate chips, saving a few to place on top of the muffins.
6. Gently press 3 raspberries and a couple chocolate chips on tops of muffins.  Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

For more muffin recipes, check out my carrot cake muffins with cheesecake filling!