Fluffy and super moist chocolate muffins stuffed with chocolate chips and sweet fresh raspberries!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:12servings
Ingredients
2cupsflour
1cupwhite sugar
¾cupsemi sweet chocolate chips
½cupunsweetened cocoa powder
1teaspoonbaking soda
1teaspoonvanilla
1egg
1cupsour cream, OR plain greek yogurt
½cupmilk, or half & half
½cupvegetable oil
¼cupmilk chocolate , OR semi sweet chocolate chips
1cupfresh raspberries
Instructions
Preheat oven to 400 degrees and line muffin tins with liners OR grease well with cooking spray.
Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
Add dry ingredients to wet ingredients and mix until just combined. Pour into muffin tins. Divide raspberries and remaining 1/4 cup chocolate chips among the muffin tins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top - I used 2-3 raspberries per muffin)
Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes before removing muffins from the tins. Serve immediately OR store in airtight container at up to 4 days at room temperature or 1 week chilled.
Notes
Store in airtight container at room temperature up to three days, or in fridge up to five days.