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Chocolate Raspberry Mini Muffins
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Chocolate Raspberry Mini Muffins

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 Mini Muffins
Author Pam - For the Love of Cooking

Equipment

  • 2 Mini Muffin Pans
  • Wire Cooling Rack

Ingredients

  • 1½ 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 vegetable oil
  • 2 tsp vanilla
  • ¾ cup of mini semisweet chocolate chips + extra to sprinkle on top
  • 1 pint of fresh raspberries

Instructions

  • Preheat the oven to 375 degrees. Line baking cups in a mini muffin pan.
  • Mix flour, sugar, baking powder, baking soda, and salt; set aside.
  • In a bowl, whisk together egg, yogurt, half & half, vegetable 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. 
  • 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 a wire cooling rack.
  • Serve and enjoy.