Raspberry Dark Chocolate Muffins Recipes

RASPBERRY DARK CHOCOLATE CHIP MUFFINS

Steps:

• Mix the flour, baking powder, and sugar in a bowl. Set aside.
• Beat the egg, milk, and melted butter in a separate bowl. Pour the wet ingredients into the dry and mix by hand, just until combined.
• Gently stir in the raspberries and chocolate. Divide the batter among 12 muffin tins and bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.

RASPBERRY CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

DOUBLE CHOCOLATE AND RASPBERRY MUFFINS

Steps:

• Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
• Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
• Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
• Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.

NUTTY RASPBERRY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
• Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
• Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
• Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

DARK CHOCOLATE RASPBERRY OATMEAL MUFFINS

Steps:

• In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
• Preheat oven to 375°F Grease 24 muffin tins.
• When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
• In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
• Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.