We've been so lucky to be able to pick a bunch of fresh raspberries this year. Big, delicious raspberries - we've been throwing them in smoothies, eating them raw, and baking them into raspberry pie. My husband reminded me of how well chocolate and raspberry go together, which resulted in these yummy dark chocolate and raspberry muffins! This recipe makes a lot, so feel free to make a half batch. Enjoy!
These muffins were just so pretty.
We went on some family raspberry picking adventures - we ended up with so many beautiful berries. I had to make a raspberry cream cheese pie, too!
Raspberry Chocolate Chocolate Chip Muffins
Makes 30-36 muffins
Preheat oven to 350 F. Line 30-36 muffin tins with paper liners.
In a small bowl, mix together and set aside:
1/2 cup boiling water
1/2 cup dark cocoa powder
Rinse and set aside to drain:
12 oz fresh raspberries, rinsed and drained
In a mixer, combine:
1 cup brown rice flour
3/4 cup white rice flour
1/4 cup + 2 Tbsp arrowroot starch OR cornstarch
1/4 cup potato starch
1/4 cup tapioca starch
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp xanthan gum
1 Tbsp baking powder
2 tsp baking soda
1 tsp salt
Add and mix in briefly:
4 eggs
2/3 cup sour cream
2/3 cup milk
1/2 cup applesauce
1/2 cup oil
1/2 cup butter, softened
1 tsp vanilla
Add and mix in, beating for 2-3 minutes, until nice and thoroughly mixed:
cocoa/water mixture from above
Fold in:
2 cups dark chocolate chips
12 oz fresh raspberries, from above
Divide batter into 30-36 muffin tins lined with paper liners.
Folded in chocolate and raspberries, ready to scoop out!
Scooped into muffin tins - this recipe makes a lot so feel free to bake in phases or make a half batch.
Bake at 350F. Smaller sized muffins can be baked in 16-17 minutes, whereas larger muffins will take more like 18-19 minutes. Let rest in the pans several minutes before removing muffins to cooling racks. Enjoy!!!
Just out of the oven!
Pretty Raspberry Chocolate Chocolate Chip Muffins!
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