Chocolate Raspberry Mini Muffins

Chocolate Raspberry Mini Muffins

I brought home a box of raspberries from the store the other day.  They were the prettiest out of the bunch.  Big, plump and organic.  I washed them when I got home and when I fed it to Chris, he said… “it’s kind of sour” then he made a face.  More of a reason why we don’t eat fruit around here.  Sigh… I hate it when that happens.  How the heck do you pick out a good box of raspberries? So when that happens, I usually bake with them.  It’s the only way I know to salvage them without throwing it out, or make a liqueur out of them.

Chocolate Raspberry Mini Muffins

Aren’t these mini muffins cute? Chocolate and raspberry go so well together.  And with them being mini, you can easily pop these in your mouth, it’s dangerous! I had six in one sitting.  I know, don’t judge me.  You’d probably have six or more too if you made these.  Have a great Wednesday!

Chocolate Raspberry Mini Muffins

Print this recipe

Ingredients:

  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of granulated sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 egg, lightly beaten
  • 3/4 cup of Greek yogurt
  • 1/4 cup of half and half
  • 1/3 cup of canola oil
  • 2 teaspoons of raspberry liqueur (vanilla extract is fine too if you don’t have raspberry liqueur)
  • 3/4 cup of miniature semisweet chocolate chips + extra to sprinkle on top
  • 1 (6 ounce) box of raspberries

Chocolate Raspberry Mini Muffins

Preparation:

Preheat the oven to 375 degrees F.  Grease or line baking cups in the muffin pan.

Using a stand or electric mixer (or mix by hand) mix together flour, sugar, baking powder, baking soda and salt; set aside.

In a medium bowl whisk egg, yogurt, half and half, canola oil and raspberry liqueur until blended.  Slowly pour the egg mixture into the flour mixture and beat until just moistened.  Fold in
chocolate chips.

Spoon batter into the greased or lined muffin cups and top each cup with a raspberry.  Then sprinkle some more chocolate chips on top.  Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.

Let the muffins cool for 5-7 minutes in the muffin pan before transferring them to the cooling rack.

Chocolate Raspberry Mini Muffins
 

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47 thoughts on “Chocolate Raspberry Mini Muffins

  1. Anne, I would never judge you! : ) These treats look beautiful. I’m so with you about “bad” fruit. I’ve had such a great string of luck with strawberries, blueberries, watermelon, etc. this season but a few weeks ago, I bought a box of blueberries and it was so gritty. It does turn you off and make you reluctant next time around, doesn’t it? (I haven’t bought blueberries since). I’m so glad you salvaged the raspberries. Good job, my friend!

  2. These muffins are so cute. Love the perky chocolate chips and those perfect looking raspberries. Sorry they were sour (to echo everyone else’s comments). Glad you could still make something lovely out of them. I usually make berry coulis or frozen popsicles with sour fruit, adding in some honey or granulated sugar. I love the sound of the liqueur though! xx

  3. These mini muffins look so pretty and adorable Anne! I would eat more than I could count too with these beauties:) It’s a hit and miss when I buy raspberries too but so glad you were able to turn these into such gorgeous looking treats:) Chocolate and raspberries make the perfect combination together!:) Enjoy your day Anne:)

  4. I love these! They’re so adorable and you can’t lose on the raspberry-chocolate combination. I love that there’s Greek yogurt in them, too, which I’ll bet makes them so moist. You’re right, too, since they’re small you can eat more!

  5. Anne, you are killing us with these beautiful, mouthwatering, scrumptious desserts.
    Yesterday, I bout the ingredients for Nutella Swirl Cheesecake Bars, and I hope I’ll make you proud. If don’t hear about it… it means I didn’t have the beginners luck… ;)

  6. These mini muffins are adorable! What is it about mini baked goods that is so cute?? haha I love chocolate and raspberry – such an awesome combination

  7. It’s so disappointing when fruit doesn’t taste as good as it looks – but it sounds like you turned the raspberries into something very good indeed!

  8. It’s interesting, but of all berries, raspberries seem to be the ones that sometimes are sour – I never have that problem with other berries (or most other fruits). But baking solves so many problems! And these muffins look terrific. Good stuff – thanks.

  9. Yeah, Anne outed me. I’m a fruit-hater. Well, I don’t “hate” fruit, I just don’t go out of my way to eat it. I know I should, but it was never very appealing to me. I think the high acidity in unripe (and even some ripe) fruit is what turns me off. Now, add some fruit to a sweet treat and you’ve got my attention. The tartness pairs well with the sweet and chocolate goodness in these mini muffins. I may be starting to convert.

  10. Those have got to be the cutest muffins! The girls and I went berry picking 2 days ago. Two of us picked blueberries, while the other two picked raspberries. I guess that’s the best way to know if they’re perfect or not, taste as you pick! You did put them to good use though!

  11. Great idea to use the sour raspberries in this muffins, they look awesome, and yes, chocolate and raspberries are paired together.
    Hope you are having a wonderful week Anne :D

  12. I love fruit on it’s own-but can’t resist it when it’s turned into something baked. These might be the cutest muffins ever! Pinned!

  13. HOT TIP: the darker raspberries are riper than the lighter ones, and are therefore more sweet. So that might help in future? But hey, if sour raspberries means mini choc and raspberry muffins, maybe keep buying the sour ones? These look great!

  14. Pingback: Chocolate Raspberry Mini Muffins | Foods, Drinks & Recipes

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