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Sunday, January 15, 2012

Chocolate Raspberry Muffins - One Delicious Mistake

{This really did make 12 muffins. I ate one before I took the picture!}

Recently, Skinnytaste posted a recipe for chocolate chip buttermilk scones. I decided to try making them, and in an effort to make them healthier and lower the Points Plus values, I decided to cut down on the chocolate chips and add raspberries. It occurred to me that the juicy berries could mess up my dough, but I decided to ignore that thought and try it anyway. Well, I was right. The berries turned my dough into more of a batter. As I stood looking at my gooey mess, I tried to figure out what to do about this situation. I decided I would try to make muffins out of the batter since there was no way I was going to end up with scones. The result? Amazing! These are probably the fluffiest muffins I have ever eaten. I liked them best right out of the oven - warm, slightly crunchy on the outside - but they were still great the next day, just softer on the outside. These muffins are bursting with flavor from the berries and have just enough chocolate to satisfy your sweet tooth. This mistake is definitely a recipe I will make again and again!

Chocolate Raspberry Muffins
adapted from: skinnytaste.com
Yield: 12 muffins

What You Need
3/4 cup cold buttermilk
1/4 cup sugar
2 tsp. vanilla extract
1 large egg
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. chilled butter, cut into small pieces {Make sure your butter is good and cold!}
1/4 cup chocolate chips
3/4 cup raspberries, fresh or frozen, thawed
cooking spray {preferably the baking kind that has flour added}
1 Tbsp. sugar

What To Do
1. Preheat oven to 375 degrees F. Spray muffin pan generously with cooking spray.
2. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
3. Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter with a pastry blender or with 2 knives, until the mixture resembles coarse meal.
4. Gently fold in chocolate chips. Add milk mixture and combine just until moistened. Gently fold in raspberries.
5. Fill muffin pan. Sprinkle 1 Tbsp. sugar over tops. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Pin It

2 comments:

  1. I wish you could send me samples of these things you make! lol

    ReplyDelete
  2. Haha...we'll have to make some of them the next time I come down.

    ReplyDelete