Raspberry Dark Chocolate Chunk Muffins Recipe

I absolutely adore this recipe because it masterfully combines the tartness of fresh raspberries with the rich decadence of dark chocolate chunks, making every bite a delightful surprise. Plus, the addition of sour cream and a hint of lemon zest gives these muffins an irresistible moistness and brightness that keeps me coming back for more.

I enjoy making recipes that mix an element of indulgence with a bit of nutrition. My Raspberry Dark Chocolate Chunk Muffins are made with a cup of fresh raspberries and 3/4 cup of dark chocolate chunks, which gives them an intense flavor and an antioxidant boost.

They are moist and delicious, and that’s because I’ve combined 1/3 cup of vegetable oil with 1/2 cup of sour cream.

Ingredients

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Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 3/4 cup dark chocolate chunks
• 2 tablespoons milk
• 3 tablespoons unsalted butter, melted
• 1 teaspoon lemon zest (optional)

Instructions

1. Set your oven to 375°F (190°C) to start heating. Put paper liners in a muffin tin, or lightly coat it with cooking spray.

2. In a big bowl, combine together the all-purpose flour, white granulated sugar, light brown sugar, baking soda, baking powder, salt, and ground cinnamon.

3. In another bowl, whisk together the vegetable oil, sour cream, egg, and vanilla extract. Whisk well until the mixture is smooth and homogeneous.

4. Combine the wet ingredients with the dry ingredients, and fold them together gently until they are just combined. The Careful not to overmix.

5. Carefully incorporate the fresh raspberries and dark chocolate chunks into the batter, taking care to crush the berries as little as possible and to distribute the mixture as evenly as possible throughout the batter.

6. Incorporate the milk and melted butter into the mixture and stir until it is just combined. If you are using it, fold in the lemon zest for an added hint of brightness.

7. Distribute the batter evenly among the muffin cups, filling each to about 3/4 full.

8. Preheat the oven to 350°F. Evenly space the oven racks in the upper and lower thirds of the oven. The high-velocity circulation of heat in a convection oven makes it more effective at baking and roasting. If using a regular oven instead, bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely.

10. Savor your just-baked Raspberry Dark Chocolate Chunk Muffins warm or at room temperature. They are perfect with any drink.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula or wooden spoon
8. Measuring cups
9. Measuring spoons
10. Wire rack

FAQ

• Can I use frozen raspberries instead of fresh?You can use raspberries that have been frozen, but do not let them thaw before you add them to the batter. If you do, they’ll release excess moisture, and that’s just not what we want in a perfectly fudgy cookie.
• What can I substitute for sour cream?Plain Greek yogurt is a good substitute for sour cream. You can use it in equal amounts in recipes that call for sour cream.
• Is it okay to use milk chocolate instead of dark chocolate?It is permissible to use milk chocolate; however, these muffins will be sweeter with milk chocolate. Adjust sugar if you must but know that milk chocolate carries a lot of sweetness.
• Can I make these muffins gluten-free?Indeed, you may use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
• How do I store these muffins?Keep them in a container that cannot be penetrated by air at room temperature for as long as 3 days, or put them in a cold place where the temperature is under 50 degrees Fahrenheit (10 degrees Celsius)—which is the refrigerator—for not more than a week.
• Can I add nuts to the recipe?Certainly! You can add approximately 1/2 cup of finely chopped nuts, such as walnuts or pecans, to enhance the crunch factor.
• Is the lemon zest necessary?While it is not necessary to use lemon zest, it is a good thing to have because it adds a “with” element that would have to be supplied by somebody else if they were making the dish without lemon zest. It’s very complementary to the raspberries.

Substitutions and Variations

Use whole wheat flour for an all-purpose denser, texture alternative, or substitute all-purpose flour in a gluten-free formulation.
Granulated sugar: For a switch in sugar, try coconut sugar, or for a wet sweetener, use maple syrup.
Cooking oil: Swap in melted coconut oil or unsweetened applesauce for a lighter alternative.
Sour cream. Healthier and tangier alternatives are Greek yogurt, which is more perfumed, or buttermilk, which is a bit more milky.
Chunks of dark chocolate: For a more saccharine result, use milk chocolate chips; for something else entirely, try white chocolate chunks.

Pro Tips

1. Room Temperature Ingredients Ensure your sour cream and egg are at room temperature before mixing. This helps create a smoother batter and evenly baked muffins.

2. Gently Fold Raspberries To prevent the raspberries from breaking apart, carefully fold them into the batter using a spatula. This ensures nice pockets of fruit without making the batter too wet.

3. Chocolate Chunk Distribution To get a chocolate chunk in every bite, gently toss them in a small amount of flour before adding to the batter, helping them to stay evenly distributed instead of sinking to the bottom.

4. Don’t Skimp on Lemon Zest If you decide to add lemon zest, use fresh lemons and avoid the white pith when zesting to get the maximum citrus aroma without bitterness.

5. Check Baking Time Use an oven thermometer to ensure accurate oven temperature. Start checking for doneness a couple of minutes early, as oven temperatures can vary, and you don’t want to overbake and dry out the muffins.