Description
These Valentine’s Day Double Chocolate Raspberry Muffins are the perfect way to show some love! Soft, moist chocolate muffins are loaded with fresh raspberries and studded with rich chocolate chips. They’re the ideal breakfast or dessert for your special Valentine’s Day celebration. With the perfect balance of sweet, tart, and chocolaty goodness, these muffins are sure to be a hit!
Ingredients
Scale
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 cup fresh raspberries (or frozen, if preferred)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips (optional, for extra contrast)
For the Topping (optional):
- 1/4 cup semi-sweet chocolate chips
- 1 tbsp heavy cream
- Fresh raspberries (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Prepare the Wet Ingredients:
- In another bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.
- Combine the Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps.
- Stir in the boiling water, which will make the batter thin (this is normal and will create a moist muffin).
- Add the Raspberries and Chocolate:
- Gently fold in the fresh raspberries and chocolate chips (both semi-sweet and white chocolate, if using). Be careful not to crush the raspberries too much.
- Fill the Muffin Cups:
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake the Muffins:
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs (be careful not to overbake).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Chocolate Drizzle (optional):
- While the muffins are cooling, prepare the chocolate drizzle by melting the semi-sweet chocolate chips with the heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate over the cooled muffins for an extra indulgent touch.
- Serve:
- Garnish with fresh raspberries on top, and serve warm or at room temperature.
Notes
- If using frozen raspberries, don’t thaw them before adding to the batter to prevent them from bleeding into the muffins.
- You can substitute the raspberries with other berries like strawberries or blackberries for a different twist.
- These muffins can be stored in an airtight container for up to 2-3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg