ESC Blog Post

Chocolate and Raspberry Muffins

As Summer nears, it’s time to start thinking about ways to enjoy the outdoors with the family in fun and affordable ways. Maybe this past Fall you decided to go apple picking at a nearby orchard and in many cases those same farms have a berry picking season too.

Berry picking season can range from mid-May to early July depending on the year but it’s never too early to start thinking about what local farm you can visit to find the juiciest and tastiest berries near you.

We love berry picking as a family and one of the most satisfying berries to pick is the raspberry. There’s something perfect about how it pops off its stem as you carefully remove the delicate berry beneath the sun on a beautiful day. Just thinking about it makes us want to go berry picking right now.

If the raspberries aren’t gobbled up by the time you get home after a successful outing, they can make for some great additions to homemade desserts. You can always use raspberries from your local market as well, but we enjoy seeing the plant and being on location at the farm. It makes any recipe that much more enjoyable. Especially when it comes to dark chocolate and raspberry muffins.

The tartness of the raspberry compliments the rich dark chocolate for a perfectly delectable, balanced dessert.

We recommend using our Dark Chocolate with Raspberries bar featuring the grizzly bear for extra raspberry flavor.

These muffins are the sweetest way to cap off an outing with the family. Let us know your story with this chocolate and raspberry muffins recipe in the comments below!

Chocolate and Raspberry Muffins

Chocolate and Raspberry Muffins

Ingredients

  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups flour
  • 1 cup milk
  • 3 oz. (1 bar) Endangered Species Chocolate Dark Chocolate with Raspberries (grizzly), coarsely chopped
  • 1 cup raspberries (frozen work well

Directions

  1. PREHEAT oven to 375°F. Spray muffin pan with non-stick cooking spray.
  2. BEAT butter and sugar until fluffy. Add eggs, one at a time. Add vanilla, baking powder and salt. Gently incorporate ½ cup of milk and 1 cup of flour into the mixture. Repeat with the other ½ cup of milk and cup of flour. Fold in chocolate and raspberries.
  3. SPOON batter into cups and bake for 20-25 minutes. Let cool slightly before serving.

Makes 12 muffins

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