Description
Romantic Valentine’s Day Double Chocolate Raspberry Muffins offer sweet indulgence perfect for celebrating love’s delicious moments. Rich chocolate and tangy raspberries blend into a passionate breakfast treat you’ll savor with pure culinary affection.
Ingredients
Scale
Chocolate and Raspberry:
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 3/4 cup (135 g) semi-sweet chocolate chips
- 1 1/4 cups (150 g) fresh or frozen raspberries
Dry Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (200 g) granulated sugar
Wet Ingredients and Extras:
- 2 large eggs, room temperature
- 1/3 cup (80 milliliters) vegetable oil
- 1 cup (240 milliliters) buttermilk, room temperature
- 1 teaspoon vanilla extract
Topping (optional):
- 1/4 cup (45 g) mini chocolate chips
- Powdered sugar, for dusting
Instructions
- Prepare the oven environment by heating to 375F (190C) and setting up a 12-cup muffin tin with protective paper liners or a light coating of non-stick spray.
- Create a powdery dry mixture by sifting flour, cocoa powder, baking powder, baking soda, and salt together in a spacious mixing bowl.
- Craft a silky wet foundation by vigorously whisking sugar, eggs, vegetable oil, buttermilk, and vanilla extract until the mixture achieves a uniform, glossy consistency.
- Merge the wet and dry ingredients with a gentle folding technique, ensuring minimal manipulation to preserve the batter’s delicate texture.
- Delicately incorporate chocolate chips and raspberries, using a soft touch to prevent crushing the fragile fruit.
- Distribute the batter evenly across muffin cups, filling each approximately three-quarters full and optionally garnishing with additional mini chocolate chips.
- Slide the muffin tin into the preheated oven and bake for 18-22 minutes, monitoring until a toothpick emerges with just a few moist crumbs.
- Allow muffins to rest in the tin for 5 minutes, then transfer to a cooling rack, finishing with a light dusting of powdered sugar for an elegant Valentine’s Day presentation.
Notes
- Stir the batter gently and minimally to keep the muffins tender, as aggressive mixing develops gluten and creates tough, dense textures.
- Fold raspberries softly to maintain their shape and prevent color bleeding throughout the batter, preserving beautiful fruit pockets.
- Use room temperature ingredients to ensure even mixing and consistent moisture distribution, which helps create perfectly textured muffins.
- Swap all-purpose flour with gluten-free blend, use dairy-free milk alternatives, and replace eggs with flax eggs for vegan and allergen-friendly versions.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 212 kcal
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 37 mg