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!
Course Dessert
Cuisine American
Keyword Double Chocolate Muffins
Prep Time 10 minutesminutes
Cook Time 22 minutesminutes
Total Time 32 minutesminutes
Servings 12
Calories 410kcal
Ingredients
2cupsflour
1cupsugar
¾cupmilk chocolate chips
½cupcocoa powder
1teaspoonbaking soda
¼teaspoonsalt
1teaspoonvanilla
1egg
1cupsour cream
½cupmilk
½cupvegetable oil
½cupmini semi-sweet chocolate chips
1pintfresh raspberriesrinsed 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!