Chocolate Raspberry Muffins

A few years ago, McKenzie gave me Kim Boyce’s Good to the Grain cookbook for my birthday.  It’s become a butter-stained staple in my kitchen.  I have loved experimenting with the recipes, because they are all wholesome baked goods made from good, simple ingredients.  And because the cookbook is divided by types of flours, it’s a great way to experiment with cooking with different grains. 

My Granny is visiting this week, before we go to my aunt’s house for Thanksgiving.  I thought I’d make a little (not too) sweet treat to enjoy with our coffee in the morning.  And since my husband loves chocolate, these muffins sounded just right.

I adapted the recipe from the Chocolate Persimmon Muffins recipe from the cookbook.  Living in a small town, persimmons aren’t readily available.  But I always have a bag of frozen raspberries in my freezer.  I also switched out the all-purpose flour for whole wheat pastry flour, to add additional fiber to the recipe. 

I love the fact that these muffins are not very sweet, which makes them perfect for breakfast or a coffee break.  They don’t taste like dessert.  They are also delicious toasted and spread with butter and raspberry jam.  In fact, that’s when they’re best.

Chocolate Raspberry Muffins

Adapted from Kim Boyce’s Good to the Grain

Makes 12 muffins

Butter for the tins

1 cup buckwheat flour

1 ½ cups whole wheat pastry flour

¼ cup plus 2 tablespoons unsweetened natural cocoa powder

2 teaspoons baking powder

¾ teaspoon sea salt

½ teaspoon baking soda

3 cups frozen raspberries

¾ stick cold, unsalted butter, cut into pieces

¼ cup dark brown sugar

¼ cup sugar (I used coconut sugar)

2 eggs

½ cup plain yogurt, 2% or whole

4 ounces bittersweet chocolate, cup into pieces

Preheat the oven to 350 degrees.  Rub the inside of a 12-cup muffin tin with butter.

In a large bowl, whisk together the flours, cocoa powder, baking powder, sea salt and baking soda.

Place 2 cups of the raspberries in a glass bowl and microwave for 30 seconds to 1 minute, or until thawed.  Mash the raspberries to make a pulp.

Add the butter and sugars to the bowl of stand mixer (or use a hand mixer).  Beat the butter and sugar together until creamy.  Add the eggs and mix until creamy.  Add the yogurt and raspberry pulp and mix until combined.  Scrape down the sides of the bowl.

Add the dry ingredients to the bowl and mix until just combined.  Add the chocolate pieces and the remaining 1 cup of raspberries.  Stir those into the mixture until evenly combined.

Scoop the batter into the muffin tin, evenly distributing it between the 12 cups.  Make for 30 minutes, or until the muffin tops spring back lightly when pressed.  Take the tins out of the oven.  Remove the muffins and let them cool slightly on a wire rack.  They are best served warm, or reheated in a toaster oven and spread with butter.

Enjoy, preferably with someone you love! 

Disclaimer: We were not compensated for this post. All opinions are our own.  We are the consulting dietitians for the National ProcessedRed Raspberry Council, but we're sharing this recipe simply because we love it!