Chocolate Raspberry Mini Muffins
I bookmarked this recipe I saw on Uni Homemaker a few months ago because they looked so delicious and fun. My kids were having friends over after school today so I decided to surprise them by making these cute & tasty little muffins. The combination of tart raspberries, sweet muffins, and decadent chocolate was fantastic. Needless to say, these muffins were a HUGE hit with all of the kids and they gave them two thumbs up.
How to Make Chocolate Raspberry Mini Muffins
Preheat the oven to 375 degrees. Line baking cups in the muffin pan.
Mix together flour, sugar, baking powder, baking soda, and salt; set aside.
In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
chocolate chips.
Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffin. Then sprinkle a few more mini chocolate chips on top.
Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.
Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.
Ingredients
- 1 ½ cups of flour
- ½ cup of white sugar
- 1 tsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt
- 1 egg lightly beaten
- ¾ cup of Greek yogurt
- ¼ cup of half and half
- ⅓ cup of canola oil
- 2 tsp vanilla
- ¾ cup of mini semisweet chocolate chips + extra to sprinkle on top
- 1 box of fresh raspberries
Instructions
- Preheat the oven to 375 degrees. Line baking cups in the muffin pan.
- Mix together flour, sugar, baking powder, baking soda and salt; set aside.
- In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
- chocolate chips.
- Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins. Then sprinkle a few more mini chocolate chips on top. Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.
wow What gorgeous beauties! I would love one or two for my breakfast!
These muffins look so tempting – and not only for kids 🙂
Love the chocolate raspberry combination, sounds heavenly to me!
Yay, I’m so glad your kids and their friends enjoyed it! 🙂 Your photos look fabulous Pam. Thanks for the shout out!
Yummy combination. Chocolate and raspberries is a delight for everybodys taste buds!!
Cheers and hope you have a fantastic weekend,
Lia.
So cute! I have a box of chocolate muffin mix to use up!
Those look so cute, Pam! I bet they tasted even better 🙂
Love the combo odfchocolate and raspberries. I also prefer mini muffins with my yogurt. Delicious looking recipe.
I am a huge fan of the raspberry chocolate combo. I seriously would love one of these right now!
uh…those raspberries are MASSIVE. great idea for a morning muffin. 🙂
Beautiful muffins, perfect for breakfast time (or snacking all day long! 😉 ).
These are just too cute. I would love a day that starts with one of these for breakfast
So beautiful, Pam! I really wish I could taste one 😉
I love how these are put together with the raspberry dropped on top so it maintains it’s integrity! So pretty.
What a pretty little treat!
I don’t follow many blogs, but I do enjoy two of them. I can’t wait to try your chocolate raspberry muffins. Between your recipes and John Contratti’s “Cooking With Mr. C.”, the two of you keep me very busy. Keep those recipes coming.
Thanks,
Connie
those are so cute
and so dangerous!
mini form anything means eat more to me.
Yummy muffin idea. I love the chocolate and raspberry combination of this muffin.
These are great … made them tonight with european vanilla yogurt, but my cooking time at 375 was more like 15 minutes. Maybe you have a convection oven? 🙂