Alright. Y’all should know by now I have a love affair with chocolate, and pairing it with sweet-tart raspberries is just smart! I know raspberries aren’t in season till summer but I found some on sale and just couldn’t help myself, even Billy couldn’t stay out of them. They’re a favorite in our house but the canes can take over your yard if you’re not careful and since this isn’t our forever home I haven’t planted them yet for our own supply but eventually, I will make a living hedge out of some. I’m trying to grow our own blueberries but they’re not thriving yet and this will be our third summer so hopefully some spring TLC will wake them up.
This will be the last sweet one for a couple of weeks I promise. I have some savory muffin recipes I’ve been dying to try so I’m gonna give those a whirl and pray they come out all right. If not there’s always lemon poppyseed.
On a side note does anyone have tips for parents with teething infants?! The whole reason this post didn’t get posted at its usual 8:30 AM is because Kathleen has been teething and therefore finds all manners of inappropriate things to chew on such as dog toys and my shoes despite us having spent a fortune on teething toys and biscuits. And now that she can pull herself up in her crib she chews on the rail and has chipped off some of the paint! So any advice for this first time momma would be great!
Okay back to the muffins, this is what you’re gonna need:
- Flour, I used all-purpose but your preferred type is fine
- Sugar, I still need to play with honey as a sweetener so I used white sugar this go round
- Baking powder
- Cocoa powder
- Milk, I actually used half milk and half heavy cream to use up some in the fridge
- Oil, I used coconut oil this time and I think that combined with the heavy cream gave me a fudgy consistency in the batter
- Egg, I can’t wait till I can start using my own chicken eggs!
- Vanilla, try homemade
- Raspberries, would be good with strawberries as well
I goofed and didn’t make time for my fridged ingredients to come to room temperature which would’ve made my life easier since I used coconut oil which in its natural state is solid so that was fun, learn from my oops.
I rinsed my raspberries in their container from the store then set them on some paper towels to dry while I did the rest.
I combined the wet ingredients, including the coconut oil (insert facepalm here) and attempted to stir together, then set aside while I sifted the dry ingredients. Make sure you at least sift the cocoa if nothing else, it clumps badly.
Combine the wet and dry until it just comes together then fold in your raspberries and set aside while you preheat and prepare your pan.
Bake for 20 minutes and once cooled enjoy!
Chocolate Raspberry Muffins
- 2 Cups Flour
- 1/4 Cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 Cup Cocoa Powder
- 1 Cup Milk
- 1/4 Cup Oil
- 1/2 tsp Vanilla
- 1 Egg
- 6 oz Raspberries sliced in half
- Combine the milk, egg, vanilla, and oil then set aside. Rinse off Raspberries before slicing.
- Sift together all dry ingredients, stir to fully combine then create a well in the center. Stir in the wet ingredients until just incorporated. Fold in Raspberries then set aside.
- Preheat oven to 400 and line or grease your muffin tin. Fill the cups 2/3 full with your batter then bake for 20-25 minutes. Let cool before devouring.