Double-Chocolate Raspberry Muffin recipe

I'm pretending I'm a food blogger this week. I got some fun review copies of cookbooks in the mail, so Monday, Tuesday, and Wednesday heading into the holiday weekend I'll post some recipes to try out.

Baked carbs are my favorite food group and comprise the bottom tier of my personal food pyramid. (What, the Food Pyramid is now obsolete and the USDA recommends something called a Food Plate? Okay, then please load up my plate with muffins and bread.) I can't wait to test recipes from Good Morning Baking!, a new cookbook by Mani Niall. Here's a sample recipe for Double-Chocolate Raspberry Muffins from the book. They happen to be vegan, too, if you use non-dairy chocolate chips!

Download the printable recipe here.

- - - - - - - - - - - - - -

Double-Chocolate Raspberry Muffins
From Good Morning Baking by Mani Niall. Photo by Erin Kunkel. Provided by Egg and Dart Press.

"These are so cute that my guests called them cupcakes! I adapted an old World War II recipe that called for neither eggs nor butter, because both were in short supply at that time. My vegan friends were thrilled and no one else suspected that this rich, delectable combination of chocolate and tart raspberries contained no dairy or eggs. Feel free to use frozen raspberries if fresh are unavailable, adding them to the batter frozen.
Makes 12 muffins

2 1/3 cups unbleached all purpose flour
1½ cups sugar
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
¾ cup canola or other neutral flavored vegetable oil
½ teaspoon distilled white vinegar
2 teaspoons vanilla extract
¾ cup semisweet or milk chocolate chips
1½ cups fresh or frozen raspberries

1. Position a rack in the center of the oven and preheat to 350˚F. Line a 12-cup standard muffin tin with paper liners.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. If the mixture is at all lumpy, pass it through a sieve or sifter. In a medium bowl, whisk together the oil, vinegar, vanilla, and 1¼ cups water. Make a well in the flour mixture and gradually pour in the oil mixture, whisking as you go. The mixture will become quite thick and pasty, but you need to whisk firmly so that the dry ingredients absorb all the wet ingredients. Stir in the chocolate chips and about two-thirds of the raspberries. Divide 90 percent of the batter evenly among the prepared muffin cups (see note). Garnish with the remaining raspberries.

3. Bake until the muffins spring back when pressed lightly in the center with a fingertip, 20 to 22 minutes. Let cool in the pan on a wire rack for a few minutes, then turn the muffins out onto the rack and serve warm. These muffins are best when eaten the day they are baked.

Note: Sorry, but this recipe makes just a little too much batter for a standard muffin tin! I bake the extra batter in an ovenproof ramekin and enjoy it as a special treat for the baker."

- - - - - - - - - - - - - -


The book is full of delicious-looking breakfast items— some traditional, and some gluten free and vegan. Chocolate Blackberry Scones, Mexican Capirotada (bread pudding), or Apricot Cherry Buckle, anyone?

Get Good Morning Baking right here at Amazon.