Dark Chocolate Raspberry Muffins
Sometimes my boyfriend asks me why I’m not more like Steven. I guess I haven’t been making enough sweet things for him lately since he emailed me a link to Steven’s homemade peanut butter cup recipe with the subject MAKE MAKE MAKE MAKE!!
I searched a few of my favorite recipe sites, and saw that Sues over at We Are Not Martha made these muffins for Valentine’s Day and thought they’d be delicious for breakfast this week. I made a few changes to her recipe and they came out perfect.
Ingredients & Method (adapted from We Are Not Martha):
- 2 C flour
- 1 1/2 tsp baking powder
- 1 C sugar
- 14 Tbs butter, softened (cookin’ like Paula y’all!)
- 3/4 C plain yogurt
- 1/2 C water
- 2 eggs
- 4 oz. dark chocolate, chopped (I used 60% cacao, but next time I think I’ll go darker)
- 5 oz raspberries
- 2 T granulated sugar
Preheat the oven to 375.
Cream the butter and sugar - there is a GREAT slideshow about proper technique over at Serious Eats - and add the yogurt and eggs, mixing until smooth. Combine with the dry ingredients in a large mixing bowl. Fold in the chocolate and raspberries and mix until well incorporated.
Pour the batter into muffin tins - fill almost to the tippy top. According to the recipe, this is supposed to make only 9 muffins, but I wound up making double, so I guess it’s all about the amount you put in the cups.
Bake for 30-40 minutes and let cool. You’ll probably eat at least 3 right away. Save the rest.
For extra deliciousness, pop them in the microwave or toaster oven for a few moments to get the chocolate all melty - they’re seriously delicious and I guarantee won’t last long wherever you keep them.
(meg)
