These are really tasty and come together so quickly! The berries are tart and the chocolate’s sweetness balances the tartness out perfectly. This recipe is a great muffin base that can be adjusted to your flavor preferences. I recently used it to make black raspberry muffins using frozen black raspberries. I made these with a pint of fresh raspberries. I stored the muffins in the fridge because I never have any luck leaving food made with fresh fruit out.
3 c. flour
4 t. baking powder
1 t. ground cinnamon
2 large eggs, at room temperature
¾ c. sugar
¼ c. brown sugar
1 c.milk, at room temperature (or buttermilk)
½ c. melted coconut oi
1 t. vanilla
3/4 c. dark chocolate chips
1 pint fresh raspberries
Preheat oven to 425 F. Spray muffin pan with non-stick spray. Set aside.
In medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in milk, oil, and vanilla. Fold in flour, baking powder, salt, and cinnamon. Mix by hand, and avoid over-mixing, which will produce tough, dry muffins. The batter will be extremely thick and somewhat lumpy. Fold in chocolate chips, then gently fold in raspberries.
Spoon batter into prepared muffin tins, filling all the way to the top. Bake at 425 F for 5 minutes. Keeping muffins in oven, reduce oven temperature to 375 F and continue to bake for 13-14 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes.
Adapted from: Sally’s Baking Addiction