Chocolate Raspberry Muffins
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Chocolate Raspberry Muffins
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Chocolate raspberry muffins combine rich chocolate and juicy raspberries for a delicious treat. These muffins are moist, tender, and full of sweet and tangy flavors. Perfect for breakfast or a snack, they’re easy to make and simply irresistible!
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Ingredients
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ⅓ cup unsweetened applesauce or melted coconut oil
- 1 tsp vanilla extract
- ¾ cup unsweetened almond milk or any milk of choice
- 1 cup fresh raspberries or frozen, thawed and drained
- ½ cup dark chocolate chips optional
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Instructions
- First, preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In another bowl, beat the eggs, then whisk in the maple syrup, applesauce, vanilla extract, and almond milk until smooth.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix, as this can make the muffins dense.
- Fold in raspberries and chocolate chips: Gently fold in the raspberries and chocolate chips (if using).
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Stir the wet and dry ingredients until just combined to avoid overworking the batter, which can lead to dense muffins.
- Unsweetened applesauce keeps the muffins moist and light. You can substitute it with melted coconut oil for a richer flavor.
- Add dark chocolate chips for an extra indulgent, chocolatey boost, but they’re not necessary for a great flavor.
- Bake until a toothpick comes out with a few moist crumbs, ensuring the muffins are cooked through but still tender.
- Check out all of our Kitchen Favorites!
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- Nutrition Facts
- Nutrition Facts Chocolate Raspberry Muffins Amount Per Serving Calories 196 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 5g31%Trans Fat 0.003gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 206mg9%Potassium 238mg7%Carbohydrates 31g10%Fiber 4g17%Sugar 14g16%Protein 5g10% Vitamin A 48IU1%Vitamin C 3mg4%Calcium 103mg10%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 196
- Calories from Fat 54
- % Daily Value*
- Fat 6g
- 9%
- Saturated Fat 5g
- 31%
- Trans Fat 0.003g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 27mg
- 9%
- Sodium 206mg
- 9%
- Potassium 238mg
- 7%
- Carbohydrates 31g
- 10%
- Fiber 4g
- 17%
- Sugar 14g
- 16%
- Protein 5g
- 10%
- Vitamin A 48IU
- 1%
- Vitamin C 3mg
- 4%
- Calcium 103mg
- 10%
- Iron 1mg
- 6%
- Stir the wet and dry ingredients until just combined to avoid overworking the batter, which can lead to dense muffins.
- Unsweetened applesauce keeps the muffins moist and light. You can substitute it with melted coconut oil for a richer flavor.
- Add dark chocolate chips for an extra indulgent, chocolatey boost, but they’re not necessary for a great flavor.
- Bake until a toothpick comes out with a few moist crumbs, ensuring the muffins are cooked through but still tender.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Chocolate Raspberry Muffins Amount Per Serving Calories 196 Calories from Fat 54 % Daily Value* Fat 6g9%Saturated Fat 5g31%Trans Fat 0.003gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 206mg9%Potassium 238mg7%Carbohydrates 31g10%Fiber 4g17%Sugar 14g16%Protein 5g10% Vitamin A 48IU1%Vitamin C 3mg4%Calcium 103mg10%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
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