These muffins are a great way to enjoy the perfect mix of rich chocolate and sweet raspberries. These Raspberry Fudge Muffins are a tasty treat for any event!
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 teaspoon baking soda. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk. 1 1/2 cups fresh raspberries. 1/2 cup chocolate chips.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt. In another bowl, mix the melted butter, eggs, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the buttermilk until the batter is smooth. Carefully fold in the raspberries and chocolate chips, being careful not to overmix. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Raspberry Fudge Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
Island Stone Pub
