Prep 15 mins
Cook 20 mins
Chocolate... Raspberries... do I need to say anything other than YUM?
- 1 (10 ounce) package frozen raspberries in light syrup, thawed
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 2 large eggs, slightly beaten
- 1⁄2 cup milk
- 1⁄3 cup cooking oil
- 1 (6 ounce) container raspberry yogurt
- 2 cups semisweet chocolate chunks
- 1⁄2 cup chopped pecans
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Made these for Mother's Day Brunch last year and they turned out perfect. Everyone loved them and wanted the recipe.
These came together beautifully. And for once in my life, a baked good recipe came out with the right number of servings! I used a block of milk chocolate that I chopped up myself - semisweet would've been better. I left out the pecans. My frozen berries didn't come packed in syrup, so I just used about 200 g which worked fine. I used plain yogurt with a dollop of strawberry jam. I know that sounds like a lot of changes, but I was true to the spirit of the basic recipe and it turned out great.
Chocolate and raspberry are the best combination of fruit and chocolate to me.......These muffins provide just that, a yummy marriage of the two!! Thanks for the recipe that adds variety to your average muffin. = )