A perfect excuse to eat chocolates for breakfast, chocolate raspberry muffins is perfectly moist and delectable and will make any morning feel special with your other healthy meals. This is best made on a weekend morning when you have time to indulge and luxuriate over breakfast and savor every sip of your coffee as you bite into these warm and fragrant muffins.
Adapted from Coasting and Cooking by Barbara Williams, for every flavorful healthy recipes for muffins are dotted with chocolate chips and vibrant raspberries that will put light into your tired and sleepy eyes.
Ingredients:
1/2 cup butter (nearly melted)
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
1 teaspoon pure vanilla extract
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups all purpose flour
2 cups frozen (unthawed) or fresh raspberries
1 cup chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Coat a muffin tin with nonstick spray or line with cupcake papers.
2. In a large mixing bowl, combine butter, sugar, eggs, sour cream, almond extract, and vanilla extract until smooth. Add the baking powder, baking soda, salt, and flour. If the batter looks runny, add a tablespoon or two more flour. Batter should be fluffy, light, and hold its shape. Don’t over-stir.
3. Fold in the raspberries. Pour the batter into the prepared muffin pan. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
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