Ingredients

The following ingredients have 9 Servings
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar
  • 1 3/4 sticks unsalted butter (14 Tbsp), melted
  • 3/4 cup 2% Greek yogurt
  • 1/2 cup water
  • 2 large eggs
  • 4 oz. dark chocolate, (roughly chopped)
  • 6 oz. raspberries ((fresh or frozen and thawed))
  • Confectioners' sugar, (for dusting)

Instruction

  • Preheat oven to 375 and line a jumbo muffin tins with papers or grease lightly. If you prefer standard-size muffins, use a regular size muffin/cupcake tin.
  • Combine flour, baking powder, and sugar in a large bowl and make a well in the center.
  • Put melted butter in a large bowl. Stir in yogurt and water. Then add the eggs, stirring well after each addition.
  • Pour the wet ingredients into the well in dry ingredients and stir to combine, taking care not to over-mix. Fold chocolate and raspberries into the batter.
  • Divide batter evenly between cavities of the prepared tins, filling each about 3/4 of the way full.
  • Bake 27-30 minutes for jumbo muffins, until tops are just turning golden. If making standard-size muffins, bake for 20-23 minutes.
  • Let cool in pan for a few minutes before removing to a wire rack to cool completely. Once cool, sprinkle with confectioners' sugar.