Chocolate Raspberry Mini Muffins


I bookmarked this recipe I saw on Uni Homemaker a few months ago because they looked so delicious and fun. My kids were having friends over after school today so I decided to surprise them by making these cute & tasty little muffins. The combination of tart raspberries, the sweet muffins, and decadent chocolate was fantastic. Needless to say, these muffins were a HUGE hit with all of the kids and they gave them two thumbs up.

Preheat the oven to 375 degrees.  Line baking cups in the muffin pan.

Mix together flour, sugar, baking powder, baking soda and salt; set aside.

In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended.  Slowly pour the flour mixture into the egg mixture and stir until combined.  Fold in the mini
chocolate chips.

Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins.  Then sprinkle a few more mini chocolate chips on top.

Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.


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Chocolate Raspberry Mini Muffins

Yield: 24 Mini Muffins

Prep Time: 10 min.

Cook Time: 10-12 min.

Ingredients:

1 1/2 cups of flour
1/2 cup of white sugar
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 egg, lightly beaten
3/4 cup of Greek yogurt
1/4 cup of half and half
1/3 cup of canola oil
2 tsp vanilla
3/4 cup of mini semisweet chocolate chips + extra to sprinkle on top
1 box of fresh raspberries

Directions:

Preheat the oven to 375 degrees. Line baking cups in the muffin pan.

Mix together flour, sugar, baking powder, baking soda and salt; set aside.

In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
chocolate chips.

Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins. Then sprinkle a few more mini chocolate chips on top. Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Uni Homemaker