Double Chocolate Raspberry Muffins

Name: Double Chocolate Raspberry Muffins
Ingredients: 1-1/4 cup Unbleached All-purpose Flour; 1/4 cups Unsweetened Cocoa Powder; 3/4 cups Granulated Sugar; 1/2 teaspoons Salt; 2 teaspoons Baking Powder; 1/3 cups Canola Or Vegetable Oil; 1 Egg; 1/3 cups Milk; 1 teaspoon Pure Vanilla Extract; 1/2 cups Non-fat Plain Greek Yogurt; 1 pint Fresh Raspberries; 1/2 cups Dark Chocolate Chips, Plus More For Topping

12 ingredients

6 steps

Ingredients

1-1/4 cup Unbleached All-purpose Flour
1/4 cups Unsweetened Cocoa Powder
3/4 cups Granulated Sugar
1/2 teaspoons Salt
2 teaspoons Baking Powder
1/3 cups Canola Or Vegetable Oil
1 Egg
1/3 cups Milk
1 teaspoon Pure Vanilla Extract
1/2 cups Non-fat Plain Greek Yogurt
1 pint Fresh Raspberries
1/2 cups Dark Chocolate Chips, Plus More For Topping

Directions

1

Preheat oven to 350 F. Grease a 12-cup regular muffin pan or line it with paper baking cups. Set aside.
2

In a large bowl, whisk together flour, cocoa powder, sugar, salt and baking powder. In a separate large bowl, whisk together oil, egg, milk, vanilla and Greek yogurt.
3

Pour dry ingredients into wet ingredients and stir until just combined. Fold in 1 cup raspberries and 1/2 cup dark chocolate chips.
4

Spoon batter evenly into prepared baking cups. Top batter with remaining raspberries and a few extra dark chocolate chips. Bake 30 minutes or until a toothpick inserted in the center of each muffin comes out clean.
5

Remove muffin pan from oven and let muffins cool 5 minutes in pan. Remove muffins from pan and let cool on a cooling rack.
6

Recipe adapted from Kitchen Simplicity.