Chocolatey Raspberry Muffins
Spring is officially here! It’s my favorite time of year as I watch the blossoms push their way through the ground. There aren’t many flowers yet where I live, except for the occasional tulip or daffodil. But I can dream.
Equipment
- 2 (12-cup) muffin pans
Ingredients
- 1 ¼ cups organic granulated sugar
- ½ cup vegetable oil
- 1 cup vanilla non-dairy yogurt
- 5 ounces vanilla dairy-free milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup dutch-process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ cup vegan chocolate chips or a few more if you want
- 1 ½ to 2 cups about 230 grams frozen raspberries
Instructions
- Preheat the oven to 350°F with a rack set in the middle of the oven. Line 22 cups of a two 12-cup muffin pans with paper liners.
- Whisk together the sugar, oil, yogurt, milk, and vanilla in a medium bowl.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Stir in the chocolate chips.
- Add the wet ingredients to the dry ingredients and stir until just evenly mixed. Gently fold in the raspberries. The batter will be somewhat thick. Divide the batter among the lined muffin cups filling the cups two-thirds full.
- Bake for 22 to 24 minutes, rotating the muffin tins halfway through baking. The muffins are ready when a toothpick inserted into the center of a muffin comes out clean. (Be sure to avoid chocolate chips and raspberries.) Set the muffin tins on wire racks to allow the muffins to cool for 5 minutes, then remove the muffins and place them on a wire rack to cool completely.
- Store in an airtight container in the refrigerator for up to 4 days.