Ingredients
Wet Ingredients
- ¼ cup (21.5 g) cocoa powder
- ¼ cup (59.15 ml) hot water, not boiling
- 2 large eggs
- ½ cup (118.29 ml) maple syrup
- ⅓ cup (78.86 ml) avocado oil or neutral tasting oil
- ⅓ cup (66.67 g) plain Greek yogurt, low fat or full fat
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 1½ cups (186 g) whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Add-ins
- 2 cups (212 g) raspberries, fresh or frozen (if frozen do not thaw)
- ⅓ cup (63 g) mini chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 375℉ to ensure it reaches the ideal baking temperature for the muffins.
- Bloom the Cocoa: In a medium bowl, whisk together the cocoa powder and hot water until smooth and glossy. Let the mixture sit for 3 to 4 minutes to allow the cocoa to bloom and deepen in flavor.
- Mix Wet Ingredients: Once the cocoa mixture has cooled slightly, add the eggs, maple syrup, avocado oil, Greek yogurt, vanilla extract, and apple cider vinegar to the bowl. Whisk thoroughly until the ingredients are well combined.
- Add Dry Ingredients: Incorporate the salt, baking powder, baking soda, and ground cinnamon into the wet mixture. Whisk these in until fully blended.
- Fold in Flour, Raspberries, and Chocolate Chips: Add the whole wheat flour, raspberries, and mini chocolate chips to the bowl. Use a spatula or large spoon to gently stir the batter just until all ingredients are combined; avoid over-mixing.
- Rest the Batter: Allow the batter to rest for about 5 minutes. This pause lets the flour absorb moisture, thickening the batter for a better texture. Meanwhile, prepare a muffin pan by lining it with paper liners.
- Fill Muffin Cups: Using a ¼ cup measuring cup or scoop, evenly divide the batter among the 12 muffin cups, filling each one.
- Bake the Muffins: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary if using frozen raspberries or different muffin pan materials. For precision, bake until the internal temperature reaches 200℉ to avoid overbaking.
- Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store Properly: Once cooled, store the muffins in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to a month.
Notes
- Use fresh raspberries for best texture; if using frozen, do not thaw to prevent batter from becoming too wet, but add a couple extra minutes to baking time.
- Resting the batter helps develop better texture by allowing flour to hydrate fully.
- Check doneness with a toothpick or kitchen thermometer to avoid overbaking and dry muffins.
- Avocado oil can be substituted with other neutral oils like canola or vegetable oil.
- Paper liners make muffin removal and cleanup easier.
- These muffins can be stored refrigerated for up to 5 days or frozen for up to one month.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
