Feel-Good Chocolate Raspberry Muffins Recipe
Delight in these Feel-Good Chocolate Raspberry Muffins that combine rich cocoa with juicy raspberries for a moist, flavorful treat. Made with wholesome ingredients like whole wheat flour, Greek yogurt, and avocado oil, these muffins offer a healthier twist on a classic favorite while satisfying your chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ¼ cup (21.5 g) cocoa powder
- ¼ cup (59.15 ml) hot water, not boiling
- 2 large eggs
- ½ cup (118.29 ml) maple syrup
- ⅓ cup (78.86 ml) avocado oil, or neutral tasting oil
- ⅓ cup (66.67 g) plain Greek yogurt, low fat or full fat
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1½ cup (186 g) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Add-Ins
- 2 cups (212 g) raspberries, fresh or frozen
- ⅓ cup (63 g) mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) to prepare for baking the muffins.
- Bloom Cocoa: In a medium bowl, whisk the cocoa powder with the hot water until smooth and glossy. Let it sit for 3 to 4 minutes to allow the cocoa to bloom and deepen in flavor.
- Combine Wet Ingredients: Once the cocoa mixture has cooled slightly, whisk in the eggs, maple syrup, avocado oil, Greek yogurt, vanilla extract, and apple cider vinegar until fully incorporated.
- Add Dry Ingredients: Add salt, baking powder, baking soda, and cinnamon to the bowl and whisk until evenly mixed.
- Mix Flour and Add-Ins: Stir in the whole wheat flour, raspberries, and mini chocolate chips with a spatula or large spoon, mixing just until combined to avoid overmixing.
- Rest Batter: Let the batter rest for about 5 minutes to let the flour absorb moisture and thicken the batter. Meanwhile, line a 12-cup muffin pan with paper liners.
- Fill Muffin Cups and Bake: Using a ¼ cup measuring cup or scoop, divide the batter evenly among the 12 muffin cups. Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean, or the internal temperature reaches 200℉.
- Cool Muffins: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store: Store cooled muffins in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 1 month.
Notes
- Use frozen raspberries straight from the freezer for convenience, but add a couple extra minutes to baking time.
- If you have a kitchen thermometer, aim for an internal muffin temperature of 200℉ for perfect doneness.
- For best texture, do not overmix the batter once the flour is added.
- Avocado oil can be substituted with any neutral oil like canola or vegetable oil.
- Muffins taste best after cooling completely and can be served warm or at room temperature.
