Double Chocolate Muffins With Raspberries

  

 Ingredients:

2 cups (260 g) all-purpose flour

1 cup (200 g) granulated sugar

½ cup (42 g) Dutch-processed cocoa powder

1 tsp baking soda

½ tsp salt

1 cup (227 g) sour cream, or plain yogurt

½ cup (120 ml) whole milk

½ cup (120 ml) vegetable oil, or canola oil

1 large egg

1 tsp vanilla extract

4 ounces (112 g) coarsely chopped semisweet chocolate, or dark chocolate

1 cup (250 g) frozen raspberries

 

Instructions

Preheat the oven to 400ºF. Spray a 12-cup muffin pan with non-stick spray or line with paper liners. Set aside.

In a separate bowl combine the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk. Make a well in the center of the flour mixture. 

In a separate bowl, combine the sour cream, milk, oil, egg, and vanilla. Stir with a whisk to combine.

Pour the sour cream mixture into the flour mixture. Stir with a silicone spatula just until the dry ingredients are just barely incorporated.

Add in the chopped chocolate and raspberries. Continue to stir until just a few streaks of dry flour remain visible.

Divide the batter evenly between the prepared muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Cool the muffins in the pan for 5 minutes then transfer them to a wire rack to cool completely. They can also be enjoyed warm!

 

 

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