Feel-Good Chocolate Raspberry Muffins Recipe
These Feel-Good Chocolate Raspberry Muffins combine rich cocoa flavor with fresh raspberries for a moist, healthy treat. Made with whole wheat flour, avocado oil, and natural sweeteners like maple syrup, these muffins offer a nutritious twist on a classic favorite, perfect for breakfast or a wholesome snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Wet Ingredients
- ¼ cup (59.15 ml) hot water, not boiling
- 2 large eggs
- ½ cup (118.29 ml) maple syrup
- ⅓ cup (78.86 ml) avocado oil or neutral tasting oil
- ⅓ cup (66.67 g) plain Greek yogurt, low fat or full fat
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- ¼ cup (21.5 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1½ cup (186 g) whole wheat flour
Add-Ins
- 2 cups (212 g) raspberries, fresh or frozen (if frozen, do not thaw)
- ⅓ cup (63 g) mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready when your batter is prepared.
- Bloom Cocoa: In a medium bowl, whisk together the cocoa powder and hot water until smooth and glossy. Let it sit for 3 to 4 minutes to allow the cocoa to bloom and develop flavor.
- Combine Wet Ingredients: Once the cocoa mixture has slightly cooled, add the eggs, maple syrup, avocado oil, Greek yogurt, vanilla extract, and apple cider vinegar. Whisk everything together until fully combined.
- Add Dry Ingredients: Stir in the salt, baking powder, baking soda, and ground cinnamon into the wet mixture, whisking until evenly incorporated.
- Fold in Flour and Add-Ins: Add the whole wheat flour, raspberries, and mini chocolate chips to the bowl. Use a spatula or large spoon to gently fold everything together until just combined, being careful not to overmix.
- Rest the Batter: Let the batter rest for about 5 minutes to allow the flour to absorb moisture and the batter to thicken. Meanwhile, line a 12-cup standard muffin pan with paper liners.
- Fill Muffin Cups: Using a ¼ cup measuring scoop, evenly distribute the batter into the prepared muffin cups.
- Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. If using frozen berries, bake a few minutes longer. An internal temperature of 200°F in the muffin center ensures perfect doneness.
- Cool Muffins: Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap muffins individually and freeze for up to one month.
Notes
- Use fresh raspberries for best flavor, but frozen raspberries work too; just add extra baking time.
- Be careful not to overmix the batter once flour is added to keep the muffins tender.
- Check muffins early as oven temperatures may vary, adjust baking time accordingly.
- Whole wheat flour adds fiber and nutrients while maintaining a moist texture thanks to yogurt and oil.
- For the best texture, ensure the cocoa water mixture is not too hot when added to eggs to avoid scrambling.
