5 from 2 votes
Raspberry Dark Chocolate Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 12 muffins
Ingredients
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup non-fat plain Greek yogurt can substitute light sour cream
  • 1 6 ounce container raspberries, rinsed, drained, and blotted dry with paper towels
  • 1/2 cup dark chocolate chips
Instructions
  1. Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non-stick cooking spray.
  2. In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
  4. Add the raspberries and chocolate chips and carefully fold in to the batter with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
  5. Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.