Raspberry Mocha Muffins

18 ingredients
9 steps

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Flour (I Used White Whole Wheat)
  • 1 teaspoon Baking Soda
  • 2 Tablespoons Cocoa Powder
  • 1/2 teaspoons Salt
  • 2 whole Eggs
  • 1/3 cups Canola Oil
  • 1/2 cups Sugar (brown, White Or Agave Nectar)
  • 1/2 cups Yogurt (raspberry Or Vanilla)
  • 1 teaspoon Vanilla Extract
  • 1/2 cups Hot Coffee
  • 1 cup Chocolate Chips, Divided Use
  • _____
  • FOR THE FILLING/TOPPING:
  • 6 ounces, weight Cream Cheese (Room Temperature)
  • 1/2 cups Powdered Sugar
  • 1/2 teaspoons Vanilla For Cream Cheese
  • 1 cup Fresh Raspberries (smashed)

Directions

  1. 1
    Preheat oven to 400. (I recently read that muffins should always be baked at a high temperature so they get nice peaks).
  2. 2
    In large bowl whisk flour, baking soda, cocoa powder, and salt. In another bowl, beat eggs and then add oil, sugar of choice, yogurt and vanilla.
  3. 3
    Place 1/2 cup of chocolate chips in a small bowl and pour hot coffee over them, mixing until chocolate is melted and smooth.
  4. 4
    Add egg mixture to dry mixture and mix with wooden spoon. Once combined, pour in the coffee/chocolate mixture and mix until completely incorporated. Fold in remaining chocolate chips.
  5. 5
    Spray non-stick cooking spray into your muffin pan and then transfer spoonfuls of batter into prepared muffin pan.
  6. 6
    Raspberry Filling/Topping:
  7. 7
    Beat cream cheese, powdered sugar and vanilla until smooth. Smash raspberries with a fork before folding into cream cheese mixture.
  8. 8
    Place spoonful of raspberry cream cheese on top of each muffin. Use a knife to swirl around and/or push the filling into the batter. *You could also place half spoonful of chocolate batter into each muffin cup, place a dollop of raspberry cream cheese on top and then fill the cup with remaining chocolate batter for a little raspberry surprise inside each muffin
  9. 9
    Transfer muffins to oven and bake for 20 minutes.

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