Best Raspberry Dark Chocolate Muffins Recipes

Raspberry Dark Chocolate Chip Muffins image

Provided by BB2011

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
3 teaspoons baking powder
3/4 cup granulated sugar
1 egg
1 cup milk
1/3 cup butter, melted
1 cup hershey's special dark chocolate chips
1 cup raspberries (Frozen or Fresh)

Steps:

Mix the flour, baking powder, and sugar in a bowl. Set aside.
Beat the egg, milk, and melted butter in a separate bowl. Pour the wet ingredients into the dry and mix by hand, just until combined.
Gently stir in the raspberries and chocolate. Divide the batter among 12 muffin tins and bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.

Nutrition Facts : Calories 261.5, Fat 10.7, SaturatedFat 6.3, Cholesterol 34, Sodium 144.9, Carbohydrate 39.7, Fiber 2.1, Sugar 20.7, Protein 4.1

Dark Chocolate Raspberry Oatmeal Muffins image

Provided by ellie3763

Time 1h38m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 14

1 1/2 cups milk
1 1/2 teaspoons white vinegar or 1 1/2 teaspoons apple cider vinegar
1 1/2 cups rolled oats
2 large eggs, room temperature
1/2 cup dark brown sugar
3/4 cup unsweetened applesauce
1 1/2 cups whole wheat pastry flour or 1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
3/4 cup dark chocolate chips

Steps:

In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
Preheat oven to 375°F Grease 24 muffin tins.
When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.

Nutrition Facts : Calories 111.2, Fat 3.1, SaturatedFat 1.5, Cholesterol 19.8, Sodium 147.7, Carbohydrate 19.3, Fiber 2.4, Sugar 7.8, Protein 3.2

Raspberry Dark Chocolate Muffins image

Provided by chris elizondo

Time 40m

Number Of Ingredients 14

3 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 large eggs, room temperature
3/4 c granulated sugar
1/4 c brown sugar
1 c milk, room temperature
1/2 c canola oil
1 tsp vanilla extract
3 Tbsp kahlua liquer
2/3 c dark or semi sweet chocolate chips
1 1/4 c fresh raspberries (or frozen, not thawed)
coarse sugar for sprinkling

Steps:

1. While preheating over to 425 degrees, spray a jumbo muffin tin -or popover tin- with cooking spray. (These work best in a larger, higher tin because we are going bake them to rise tall)
2. In a large bowl, gently mix together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, kahlua and vanilla extract.
4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries.
5. Pour batter into prepared muffin tins, filling all the way up just below the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes