Chocolate Chunk Raspberry Muffins
Ingredients
- 1 (10 ounce) package frozen raspberries in light syrup, thawed ⓘ
- 2 cups all-purpose flour ⓘ
- 3/4 cup granulated sugar ⓘ
- 1 tablespoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 2 large eggs, slightly beaten ⓘ
- 1/2 cup milk ⓘ
- 1/3 cup cooking oil ⓘ
- 1 (6 ounce) container raspberry yogurt ⓘ
- 2 cups semisweet chocolate chunks ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Nutrition & Diet Analysis (per serving)
956
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).