Before this relationship goes any further, there’s something you should know about me: I’m not a fan of the chocolate-raspberry combo. Something about the mixture of tart raspberries with any type of chocolate — milk, dark, ESPECIALLY white (which, blech, isn’t even REAL chocolate… who thought this was a good idea? A plague on thy house!*) — eeks me out. Frankly, it’s disgusting. It rivals only berries mixed in ice cream, which I also find a travesty.
And now, if you don’t want to be friends anymore, I understand. Just know that my hatred for chocolate and raspberries is equal to my love of all things chocolate and peanut butter, and I do share. So, there’s that.
I’m sure you’re wondering why, then, I have a recipe here for muffins with chocolate and raspberries. It’s confusing, I know. I still don’t get it myself. But YOU GUYS — it’s amazing. This is truly the first (and potentially, only) time in my 25 years of existence that I can stomach — nay, inhale and DEVOUR — this flavor combination. I don’t know why, or how, or when, or who, or where, or what day it is, or what I ate for breakfast, but Lordy, these muffins are a phenomenon. A tasty, fluffy, dense, chocolatey, tart and tangy anomaly. A phenomaly, if you will.
Back it up — I do know what I ate for breakfast. It looks a little something like this.
In other news, the hubs and I are in the incredibly chaotic process of hauling our lives from Iowa to Illinois, from apartment to (first!) house, from school to job (or job to job) over the next couple of weeks, so in the meantime, forgive me for any typos, grammatical errors and/or copious amounts of tangents, including random professions of love of chocolate-raspberry muffins. And cats. And cookies. My brain is not right.
* Not really. I wish you well. But I’ll do without the white chocolate anyway, thankyouverymuch.
Double Chocolate Raspberry Muffins
Adapted from Kitchen Simplicity
Yields: 12 muffins
1 1/4 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola or vegetable oil
1 large egg
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 cup non-fat plain Greek yogurt
1 pint raspberries
1/2 cup dark chocolate chips, plus more for topping
Preheat oven to 350 degrees F. Grease a 12-cup regular muffin pan or line it with paper baking cups. Set aside.
In a large bowl, whisk together flour, cocoa powder, sugar, salt and baking powder. In a separate large bowl, whisk together oil, egg, milk, vanilla and Greek yogurt.
Pour dry ingredients into wet ingredients and stir until just combined. Fold in 1 cup raspberries and 1/2 cup dark chocolate chips.
Spoon batter evenly into prepared baking cups. Top batter with remaining raspberries and a few extra dark chocolate chips. Bake 30 minutes or until a toothpick inserted in the center of each muffin comes out clean.
Remove muffin pan from oven and let muffins cool 5 minutes in pan. Remove muffins from pan and let cool on a cooling rack.