Double chocolate muffins with raspberries is what we’re doing! Because Valentine’s Day is a week away and I vote for all the chocolate we can get.
Then again, I always vote for all the chocolate so I’m not sure it’s any different then a normal reaction of mine.
Valentine’s Day is tricky for us — I’ve never made a big deal of it (unless you count the times my college roommates and I would treat ourselves to a nice dinner and movie night). Right after the holidays, Erick and I gear up for our birthdays – we’re ten days apart with his 30th happening tomorrow (!!) — and then a few days later it’s Valentine’s Day.
Truthfully we’re both pretty worn out by the time it rolls around – we’ve had our fair share of birthday desserts and nice meals out, and this year with is being a big year for us both, we’ve had double the celebrations.
While I’m still a sucker for a good card, maybe a cheap (but pretty) bouquet of flowers from Trader Joes, or a pint of Jeni’s ice cream (still my favorite gift ever), we never go big. I’d rather make homemade pasta and drink wine, or spend a day doing one of our favorite things (like hiking!) just us two than anything else.
So maybe not much of a different day then what our weekend would typically look like?
But this year, I’m getting raspberry double chocolate muffins involved! We’re both traveling next week so we won’t actually be together on Valentine’s Day so our “celebrations” will be had this weekend. Which is one of the reasons I wanted muffins! Because an insta-worthy brunch at home requires muffins.
Whenever chocolate is involved, I think it can easily double as both a breakfast AND a dessert item. These muffins are out of this world, they’re super moist (eeeks, I know), and packed with all the chocolate so they are extra fudgy, and topped with a few fresh raspberries to give it an extra fun Valentine’s Day festive flavor.
Because chocolate + raspberries is an amazingggg combination. And anything in muffin form is extra. So good, you may end up not wanting to share them with anyone.
- 1 cup plain greek yogurt or sour cream
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup semi-sweet or milk chocolate chips, divided
- 1 cup fresh raspberries
- Preheat oven to 400 degrees F. Line a 12-count muffin tin with liners or spray well with cooking spray, set aside.
- In a large bowl, whisk together the yogurt, milk, vegetable oil, egg, and vanilla extract.
- In a separate bowl, mix together the flour, sugar, cocoa powder, baking soda, and ¾ cup of the chocolate chips. Add the dry ingredients to the wet ingredients and use a rubber spatula to mix together until just combined.
- Pour the batter into muffin tins, filling ¾ of the way full. Top each muffin with the remaining chocolate chips, then gently press a couple of raspberries on top of each.
- Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin before removing.
- Store in an airtight container at room temperature for 3 days or in the fridge up to 1 week.