Double Chocolate Muffins with Fresh Raspberries
Love muffins? Wait until you try these amazing Double Chocolate Muffins with fresh raspberries in the batter and on top. So good, you want to have these raspberries double chocolate muffins every day.
These are absolutely delicious. They’re soft and moist, and double chocolate. The raspberries really offset the sweet chocolate chips, and its just a wonderful burst of flavors in your mouth that will make you want to eat more than one muffin. You will love this recipe, and so will everyone who eats them. This is sure to be a favorite!
What to Serve with
Double Chocolate Muffins
Muffins are perfect for a special morning breakfast or for dessert. If you want to have these muffins for breakfast, try these recipes with the muffins.
- Sausage Egg and Cheese Breakfast Sandwich
- Mixed Berry Chia Breakfast Pudding
- Strawberry Pineapple Smoothie Bowl
- Famous Deviled Eggs
Variations to Double Chocolate Muffins
These muffins are easy to make exactly the way you like them.
- Add mint– Chocolate and Mint are perfect together. The same for Raspberry and Mint.
- Raspberry Extract – Not enough raspberry taste? Add raspberry extract.
Ingredients in Double Chocolate Muffins
- flour
- sugar
- milk chocolate chips
- cocoa powder
- baking soda
- salt
- vanilla
- egg
- sour cream
- milk
- vegetable oil
- mini semi-sweet chocolate chips
- raspberries
How to Make Double Chocolate Muffins
Rinse the Raspberries in a Colander under cold water, and place on paper towels to dry.
Combine the flour, sugar, milk chocolate chips, cocoa powder, baking soda and salt in a bowl, mix, and set aside.
In the mixing bowl of a stand mixer, mix the egg, milk, vanilla, sour cream, and oil, until blended.
Add the dry ingredients to the mixing bowl a little at a time, and blend until the batter is smooth.
Place cupcake liners in a 12 count muffin tin, and fill the liner ½ full. Place a raspberry in the center of each muffin, and fill the cupcake liner about ¾ full, on top of the raspberry.
Sprinkle the mini semi-sweet chocolate chips on top of the batter, and bake for 20 – 22 minutes at 375 degrees, until a toothpick inserted in the center comes out clean.
When muffins are done, place on a wire rack to cool.
Immediately place a raspberry in the top of each muffin while they’re still hot. Allow muffins to cool for about an hour.
Serve at once, or place muffins in an airtight container in the refrigerator for up to 4 days.
Enjoy!
Double Chocolate Muffins with Fresh Raspberries
Ingredients
- 2 cups flour
- 1 cup sugar
- ¾ cup milk chocolate chips
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup sour cream
- ½ cup milk
- ½ cup vegetable oil
- ½ cup mini semi-sweet chocolate chips
- 1 pint fresh raspberries rinsed and drained
Instructions
- Rinse the Raspberries in a Colander under cold water, and place on paper towels to dry.
- Combine the flour, sugar, milk chocolate chips, cocoa powder, baking soda and salt in a bowl, mix, and set aside. In the mixing bowl of a stand mixer, mix the egg, milk, vanilla, sour cream, and oil, until blended.
- Add the dry ingredients to the mixing bowl a little at a time, and blend until the batter is smooth.
- Place cupcake liners in a 12 count muffin tin, and fill the liner ½ full. Place a raspberry in the center of each muffin, and fill the cupcake liner about ¾ full, on top of the raspberry.
- Sprinkle the mini semi-sweet chocolate chips on top of the batter, and bake for 20 – 22 minutes at 375 degrees, until a toothpick inserted in the center comes out clean.
- When muffins are done, place on a wire rack to cool.
- Immediately place a raspberry in the top of each muffin while they’re still hot. Allow muffins to cool for about an hour.
- Serve at once, or place muffins in an airtight container in the refrigerator for up to 4 days. Enjoy!
