Last Friday morning, when I was T minus 2 hours away from departing on a weekend-long wedding road trip, I discovered half a pint of raspberries sitting alone in my fridge. Rather than eat them by themselves, which would have been perfectly fine, I decided to bake something to take along on the trip. And what better than raspberries and chocolate?
These muffins are really good — super moist and chocolately. And the best part about them is that they’re made from ingredients that are almost always found in the standard pantry. No room-temperature butter. No buttermilk. Just the baking staples. And in 20 minutes, you have some awesome muffins. What could be better?
Double Chocolate Raspberry Muffins (makes 12)
Adapted from Nigella Lawson
What you need:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons cocoa powder
- 3/4 cup sugar
- 1 cup milk
- 1/3 cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/2 pint fresh raspberries
- Preheat the oven to 400 degrees.
- In a large mixing bowl, sift together the dry ingredients. Set aside.
- In a medium bowl, whisk together the wet ingredients. Add wet ingredients to dry, and fold together with a spatula until well mixed (it’s okay if the batter is lumpy). Add the chocolate chips and raspberries and very gently fold them into the batter.
- Distribute the batter evenly between 12 muffin cups. Bake for approximately 20 minutes or until a toothpick inserted in the middle comes out clean.