Double Chocolate Raspberry Muffins
These muffins are incredibly rich and contain just the right mix of chocolate and fruit. They're sweet enough to qualify as cupcakes too, so feel free to add your favorite frosting and decorate them to your liking.
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Servings: 12 Muffins
Ingredients
- 1 ½ to 2 cups 187.5 to 250 g frozen raspberries (blueberries or pitted sweet cherries work too)
- 1 ¼ cups 250 g superfine sugar
- ½ cup 120 mL neutral vegetable oil (such as sunflower seed oil)
- 1 cup 240 mL plain full-fat vegan yogurt
- 1 tablespoon vanilla extract
- 2 cups 250 g all-purpose flour
- ⅓ cup 35 g cacao powder
- 1 pinch of sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup 85 g vegan dark chocolate chips
Equipment
a muffin pan
paper muffin cups (or silicone), optional
a large bowl
a spatula or wooden spoon
Instructions
- If using frozen raspberries, remove them from the freezer before starting the recipe to allow them to thaw for a few minutes. Then, preheat the oven to 350°F (180°C) and grease a muffin pan or line it with paper muffin cups.
- In a large bowl, mix the sugar, oil, yogurt, and vanilla. Add the flour, cacao powder, salt, baking powder, and baking soda using a spatula or wooden spoon, until you get a smooth batter.
- Gently fold in the chocolate chips and raspberries.
- Spoon the batter into the muffin cups and bake for 30 minutes if you're making 12 small muffins, or 35 minutes if you're making 9 larger muffins, until a toothpick comes out clean.
Notes
This recipe yields either 9 large or 12 small muffins.
Tried this recipe?Let me know how it was!