Raspberry and Dark Chocolate Muffins
Delicious muffins blending tart raspberries with rich dark chocolate for a perfect treat anytime.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup milk Can substitute with almond or oat milk for lactose-free.
- 1/4 cup vegetable oil Melted coconut oil can be used as an alternative.
- 1 large egg Can be replaced with flaxseed meal for vegan option.
- 1 tsp vanilla extract
Main Additions
- 1/2 cup dark chocolate chips Use at least 60% cacao for best flavor.
- 1/2 cup fresh raspberries Frozen raspberries can be substituted;
Instructions
Preparation
- Gather and measure all the ingredients to streamline the baking process.
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
Mixing Dry Ingredients
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
Mixing Wet Ingredients
- In another bowl, mix milk, vegetable oil, egg, and vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
Final Mixture
- Fold in raspberries and dark chocolate chips carefully.
- Evenly divide the batter into muffin cups, filling them two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Serving
- Serve warm or store in an airtight container for later.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Allow to thaw before reheating.