Dark Chocolate Raspberry Muffins

Name: Dark Chocolate Raspberry Muffins
Ingredients: 2 large eggs; ⅓ cup of avocado oil (72g); 1 teaspoon of vanilla extract (2g); ½ cup of brown sugar (85g); 1 and ¼ cup of flour (156g); ¼ cup of cocoa powder (31g); 1 teaspoon of baking powder (2g); ½ teaspoon of salt (1g); 1 cup of dark chocolate chips (200g); 1 cup of raspberries (125g)

by Josephine

Rich cocoa muffins bursting with fresh raspberries for a tart contrast against the deep chocolate crumb. An easy one-bowl muffin recipe with no mixer.

Ingredients

2 large eggs
⅓ cup of avocado oil (72g)
1 teaspoon of vanilla extract (2g)
½ cup of brown sugar (85g)
1 and ¼ cup of flour (156g)
¼ cup of cocoa powder (31g)
1 teaspoon of baking powder (2g)
½ teaspoon of salt (1g)
1 cup of dark chocolate chips (200g)
1 cup of raspberries (125g)

Instructions

In a large bowl, whisk together the eggs, avocado oil, vanilla extract, and brown sugar. Whisk this together for 3-4 minutes, then added in the dry ingredients: flour, cocoa powder, baking powder, and salt. Mix the batter well, then added in the dark chocolate chips and chopped up raspberries.

Fold both into the batter. In a lined muffin pan, Portion out each muffin at about 6 ounces each. This recipe makes 12 muffins! Top each muffin with a few more dark chocolate chips and raspberries and baked this at 400F/ 204C for 15-20 minutes.

Dark Chocolate Raspberry Muffins

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