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Double Chocolate Muffins With Raspberries

Blossom Lady
Nov 15, 2020 07:28 AM
Double Chocolate Muffins With Raspberries

Double Chocolate Muffins with Raspberries will become your favorite breakfast option. Each muffin is moist, full of chocolate flavor, and speckled with juicy raspberries and dark chocolate chunks. Each muffin is loaded with dark cocoa, melty bits of chocolate, and tart raspberries. You could almost opt to enjoy these muffins for dessert!

This is truly a super easy muffin recipe that uses the muffin method for mixing the batter. You don't even need a mixer for this. A sturdy whisk will do the trick!

For optimal moisture and tender texture, I went with egg, oil, sour cream, and milk. This gave the muffins a cake-like crumb. They came out super rich and very soft. For the dry ingredients, you'll need flour, Hershey's special dark cocoa powder, sugar, and baking soda. I like the dark cocoa because it gives the muffins a more complex chocolate flavor and adds to the deep chocolate color. You can use any type of chocolate you prefer. I've made the muffins with semisweet and dark chocolate. Both are exquisite. Chop it fairly coarse so you get decent sized pockets of melty chocolate with each bite of muffin. Don't like raspberries? No problem! Simply leave them out. You can add additional chopped chocolate or chips instead.


  • 2 cups (260 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (42 g) Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) sour cream, or plain yogurt
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) vegetable oil, or canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces (112 g) coarsely chopped semisweet chocolate, or dark chocolate
  • 1 cup (250 g) frozen raspberries
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
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