I have friends who are obsessed with muffins. Any time, any time of day, they’re happy. Not for me. I have pretty high expectations for muffins – they have to be really something special for me to get excited. From first bite, I was excited about these muffins.
I first made these muffins for the teachers at my children’s daycare for a holiday breakfast. I received so many compliments that I made them again only a few weeks later. The muffins are moist and super flavorful – the raspberries are a burst of brightness and are complimented by the slightly more savory dark chocolate.
Raspberry Dark Chocolate Muffins
Adapted from Valerie’s Kitchen
Makes ~18 Muffins
- 2 large eggs
- 1 c. granulated sugar
- 1/2 c. vegetable oil
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 c. all-purpose flour
- 1 c. vanilla Greek yogurt (may use plain Greek yogurt or light sour cream instead)
- 6 oz. raspberries, rinsed and dried
- 1/2 c. (heaping) dark chocolate chips
Preheat oven to 400F, and line two muffin tins with liners.
In a large bowl, lightly whisk eggs with a fork. Add sugar, and continue whisking with fork until sugar is incorporated. Whisk in oil and vanilla.
Using a wooden spoon or rubber spatula, stir in salt, baking soda, and 1 c. flour until just barely incorporated. Stir in Greek yogurt, again until just barely incorporated. Stir in remaining 1 c. flour, and finally, fold in raspberries and dark chocolate chips.
Portion batter into prepared muffin tins. Each cup should be about 3/4 full.
Bake for 10-15 minutes, until top is golden and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before moving to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.