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Chocolate Raspberry Muffins

  • Author: Baking by Dom
  • Prep Time: 20 minutes
  • Rest Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 muffins 1x

Ingredients

Units Scale
  • 2 cups flour
  • 1 cup granulated sugar
  • 1/2 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla
  • 3/4 cup semi-sweet chocolate chips (plus an extra handful for topping)
  • 3/4 cup raspberries, fresh or frozen (plus an extra handful for topping)

Instructions

  1. Preheat the oven to 425° F and line a 12-count muffin pan with liners.
  2. In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and salt.
  3. In a medium bowl, whisk together the sour cream, eggs, vegetable oil, milk, and vanilla until combined.
  4. Pour the wet ingredients into the dry and mix until just combined. Then add in the chocolate chips and raspberries and gently fold into the batter until combined throughout.
  5. Let the batter sit for 5-10 minutes.
  6. Fill the muffin pan with batter up to the top of the liner. Place a couple of chocolate chips and small pieces of raspberries (sized to be a half or third of a raspberry) on top.
  7. Bake in the oven for 6 minutes. Then reduce the temperature to 350° F and continue to bake for about 14 minutes. When a toothpick is inserted into the center, it should come out mostly clean.
  8. Let the muffins sit in the pan for 10 minutes. Then transfer to a wire rack to continue cooling.