Feel-Good Chocolate Raspberry Muffins Recipe
These Feel-Good Chocolate Raspberry Muffins are a wholesome and delicious treat that combines rich cocoa with fresh raspberries and a hint of cinnamon. Made with whole wheat flour, Greek yogurt, and natural sweeteners like maple syrup, these muffins offer a healthier twist on a classic favorite. Perfect for breakfast or a snack, they are moist, flavorful, and filled with mini chocolate chips for an extra burst of chocolate goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ¼ cup (21.5 g) cocoa powder
- 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 a neutral tasting oil
- ⅓ cup (66.67 g) plain Greek yogurt, low fat or full fat
- 2 teaspoons vanilla bean paste
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1½ cups (186 g) whole wheat flour
Add-ins
- 2 cups (212 g) raspberries, fresh or frozen (if frozen, do not thaw; may require extra baking time)
- ⅓ cup (63 g) mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 375℉ to prepare for baking the muffins.
- Bloom the cocoa: In a medium bowl, whisk the cocoa powder with the hot water until smooth and glossy. Let it sit for 3 to 4 minutes to enhance the cocoa flavor.
- Combine wet ingredients: Once the cocoa mixture cools slightly, whisk in the eggs, maple syrup, avocado oil, Greek yogurt, vanilla bean paste, and apple cider vinegar until fully combined.
- Add dry ingredients: Stir in the salt, baking powder, baking soda, and ground cinnamon to the wet mixture, whisking until evenly incorporated.
- Incorporate flour and add-ins: Gently fold in the whole wheat flour, raspberries, and mini chocolate chips using a spatula or large spoon. Mix just until everything is combined and avoid overmixing.
- Rest the batter: Allow the batter to rest for about 5 minutes to let the flour absorb moisture and thicken the batter. During this time, line a muffin pan with paper liners.
- Fill muffin cups: Use a ¼ cup measuring cup or scoop to divide the batter evenly into 12 muffin cups.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. If using frozen raspberries, an extra couple of minutes may be needed.
Notes
- Using frozen raspberries does not require thawing, but expect a slightly longer baking time.
- To keep the texture tender, do not overmix the batter once the flour is added.
- If you prefer a sweeter muffin, you may increase the maple syrup by up to 2 tablespoons.
- Avocado oil can be substituted with another neutral oil like canola or vegetable oil.
- For dairy-free option, substitute Greek yogurt with a plant-based yogurt.
