Chocolate Raspberry Dessert

Chocolate raspberry muffin is perfectly moist and delectable and will make any morning feel special. It is a perfect excuse to eat chocolates for breakfast. This is best made on a weekend morning when you have time to indulge and luxuriate over breakfast. Savor every sip of your coffee as you bite into these warm and fragrant muffins. Adapted from Coasting and Cooking by Barbara Williams, these flavorful muffins are dotted with chocolate chips and vibrant raspberries. Your tired and sleepy eyes will lighten as you indulge one muffin after another.

It is best for all the ingredients to be at room temperature before you combine them to make the batter in making muffins. Never over mix the batter. It is one of the most crucial rules to remember if you want to make scrumptious muffins. To fold in the ingredients together use a spatula. The batter should be stiff enough. To test, if a spoon is stick into the batter, it can stand upright. Add a bit more flour, if the batter is runny after mixing in all the ingredients. But not too much, as too much flour will result in dry muffins.

Grease the entire muffin tins including the surface not just the holes before putting the batter in the muffin tins. The muffins have the tendency to often expand and overflow to the sides and grease makes them easier to remove from the tin. Fill the muffin tins only up to three-quarters full, leaving room for it to grow while it is baking. Place a baking sheet under the muffin tin to prevent the bottoms from turning too dark while baking. Keep a watchful eye on the muffins while baking so you won’t over-bake them. . When they are baked they will turn golden and puffed up. Let them cool in the pan for at least 10 minutes before removing from the tin.

Ingredients

1/2 cup butter (nearly melted)
1 cup granulated sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract
1 teaspoon pure vanilla extract
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups all purpose flour
2 cups frozen (unthawed) or fresh raspberries
1 cup chocolate chips

1. Preheat the oven to 350 degrees F. Then coat a muffin tin with nonstick spray. Or you may line them with cupcake papers.

2. Combine butter, sugar, eggs, sour cream, almond extract, and vanilla extract until smooth in a large mixing bowl. Then add the baking powder, baking soda, salt, and flour. If you see that the batter looks runny, add a tablespoon or two more flour. The batter should be fluffy, light, and hold its shape but don’t over-stir.

3. Fold in the raspberries. Pour the batter into the prepared muffin pan. Bake for 25 minutes. If it is done a toothpick inserted in the center of the muffin will come out clean.