Description
Deliciously moist chocolate muffins filled with fresh raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 cup fresh raspberries
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C). Grease a muffin tin with butter or non-stick spray.
- In a large bowl, melt the butter in the microwave until bubbly. Stir in sugar, then add eggs one at a time, whisking well.
- In another bowl, combine flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.
- Gently fold in fresh raspberries without crushing them.
- Fill muffin cups until nearly full and bake for 12-15 minutes until edges are set but centers remain soft.
- Cool slightly before removing from the tin and dust with powdered sugar before serving warm.
Notes
- Make sure the butter is not too hot when adding the eggs to avoid cooking them.
- Fresh raspberries can be substituted with frozen ones, but do not thaw them before adding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg