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!
