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Raspberry Chocolate Chunk Muffins

Raspberry Chocolate Chunk Muffins

Chelsea Colbath
A simple, 1-bowl muffin recipe that's full of juicy raspberries and chocolate chunks.
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TOTAL TIME: 25 minutes

Ingredients
  

  • 1 cup whole milk yogurt plain, unsweetened
  • 1/3 cup melted coconut oil or melted butter
  • 1/3 cup maple syrup
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white whole wheat flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups frozen raspberries or fresh, if they're looking good!
  • 1/3 cup chopped dark chocolate

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners or grease with nonstick spray.
  • 2. Put first 5 ingredients (all wet ingredients) into a mixing bowl and whisk to combine. Add all remaining ingredients except berries and chocolate, and stir just to combine. Gently fold in the berries and chocolate, then scoop the batter into the prepared muffin tin. I used a 1/3 cup dry measuring cup to scoop out the batter, and got 9 muffins. Use a 1/4 cup of batter to yield 12 muffins from this recipe.
  • 3. Bake muffins for 22-25 minutes, or until golden brown and fully cooked through. If making 12 muffins, start checking them after 20 minutes. My muffins usually take the full 25 minutes.
  • 4. Allow muffins to cool, then store leftovers in an airtight container at room temperature for up to 3 days. Because of how wet the raspberries are, these will spoil quickly.

Notes

*White whole wheat had a mild flavor, but the same nutrition profile as regular whole wheat. You can substitute regular whole wheat, all purpose, or a combination of the two for the white whole wheat, if needed.
Adapted from my Whole Wheat Blueberry Muffins