These Raspberry Dark Chocolate Muffins feature sweet, ripe berries, rich dark chocolate, and good-for-you Greek yogurt that is a delicious breakfast or snack.
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. The rich dark chocolate paired with the sweet raspberries? Amazing. The raspberries are a burst of brightness, complimenting the more savory dark chocolate. And the Greek yogurt gives these muffins the most wonderful texture – moist and substantial feeling.
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 recipe was such a hit that I was happy to remake it years later, in 2019, to include new photos and a recipe card. My husband took a batch on a gaming weekend, and I think they were gone within 24 hours.
Have you made this recipe? If so, please, leave me a comment and rate the recipe. Or, tag #booksncooks on social media!
Raspberry Dark Chocolate 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. 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. (Raspberries may break, but that's ok.)
Portion batter into prepared muffin tins. Each cup should be about 3/4 full.
Bake for 12-15 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.
This recipe was adapted from Valerie’s Kitchen