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
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
Instructions
- Line muffin tin with paper liners. Preheat oven to 400°F.
- In a large bowl, combine oil, sugar, eggs, vanilla, and sour cream.
- In a small bowl, combine flour, cocoa powder, baking soda, and salt.
- 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.
- Stir in chocolate chips, saving a few to place on top of the muffins.
- 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!
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