Chocolate Raspberry Muffins

Chocolate raspberry muffins combine rich chocolate and juicy raspberries for a
delicious treat. These muffins are moist, tender, and full of sweet and tangy
flavors. Perfect for breakfast or a snack, they’re easy to make and simply
irresistible!

Servings: 12 muffins

Author:

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Course:

Breakfast Snacks & Appetizers [https://www.100daysofrealfood.com/wprm_course/snacks-appetizers/]

Cuisine:

American

Instructions

1 First, preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper
liners or grease it lightly.
2 Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour,
cocoa powder, baking soda, baking powder, and salt.
3 Mix the wet ingredients: In another bowl, beat the eggs, then whisk in the maple
syrup, applesauce, vanilla extract, and almond milk until smooth.
4 Combine: Add the wet ingredients to the dry ingredients and stir until just
combined. Be careful not to over-mix, as this can make the muffins dense.
5 Fold in raspberries and chocolate chips: Gently fold in the raspberries and
chocolate chips (if using).
6 Fill the muffin tin: Divide the batter evenly among the muffin cups, filling
each about ¾ full.
7 Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center
of a muffin comes out clean or with a few moist crumbs.
8 Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to
a wire rack to cool completely.

Chocolate Raspberry Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

Welcome to RecetteBook