Chocolate Raspberry Muffins

These muffins are not too sweet, which makes them perfect for breakfast or a coffee break (so technically you can eat them all day long!). They are also delicious toasted and spread with butter and raspberry jam. In fact, that’s when they’re best.

Course Breakfast

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 320

Ingredients

2 cups (plus 1 cup) frozen Washington red raspberries divided
1 1/2 cups whole wheat pastry flour
1 cup buckwheat flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 teaspoon baking soda
6 tablespoons cold unsalted butter cut into pieces
1/4 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup plain 2% yogurt
4 ounces bittersweet chocolate cut into pieces

Instructions

Preheat oven to 350° F. Grease a 12-cup muffin tin with butter or nonstick cooking spray.
Make 2 cups of the frozen raspberries into Razz Crush (see below). Set aside.
In a large bowl, whisk pastry flour, buckwheat flour, cocoa powder, baking powder, salt and baking soda. Set aside.
Add butter, brown sugar and granulated sugar to the bowl of stand mixer (or use a hand mixer). Beat until creamy. Add eggs and mix until creamy. Add yogurt and Razz Crush, mix until combined. Scrape down the sides of the bowl as needed.
Slowly add dry ingredients to bowl and mix until just combined. Stir in chocolate pieces and 1 cup frozen raspberries.
Scoop batter into muffin tin, distributing evenly.
Bake 30 minutes, or until the muffin tops spring back lightly when pressed.
Remove from oven and let cool slightly. Remove muffins from muffin and let completely on a wire rack.

Notes

To make Razz Crush:

Set raspberries on counter to thaw at room temperature for about 30 minutes.
Gently mash the raspberries (in a sealed bag) with a rolling pin until well mashed.

Nutrition