I realize my costco muffin story would have been better suited for this post as opposed to my raspberry banana muffin post – since this is a more comparable. But you know, what’s done. I also realize I don’t say much about myself on these things. Every post is simply a recipe – which is fine since you know, it’s a food blog, but sometimes I feel like I should say more about these recipes, and my experiences with them and my life when I make them. Because truthfully, baking is such a huge part of my life, and when I bake it’s for a reason.
I mentioned a bit back that I graduated from college and moved to Memphis to start a job. It’s been a crazy couple of months adjusting and settling in with my new job and my new life. This move to Memphis really was a big deal. I had never been to Memphis before. I accepted this job with no visit – after just skype interviews. I found an apartment and roommate via Craigslist. And I knew no one down here – no friends, no family, no one. All I had was a job and a potential friend (a friend of a friend I had never met before). Pretty much terrifying.
But it’s all worked out. My job is exactly what I hoped, working with some great people. My roommate is fabulous and has really made this transition so much easier by including me and introducing me to the city and her friends. And potential friend has turned into a real friend. But now that I’ve been here a couple months, it was time for my friends from home to come and visit me.
This time it was my lovely friend Ali. And whenever she’s around we bake. And since I had a whole bunch of raspberries still laying around, I had to make something raspberry, and who doesn’t love chocolate raspberry? If you answered “me, I don’t like chocolate raspberry.” then you should probably fix your taste buds because you’re missing out. And these muffins are so good. They’re incredibly chocolatey and moist and stay good for days. I think they’re better eaten the next day after stashing them in the refrigerator.
- 1 1/4 cups flour (I used whole wheat)
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- 1/2 cup sour cream or additional milk
- 1 cup raspberries
- 1/2 cup chocolate chips
- Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
- In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
- Stir in sour cream or additional milk until combined. Fold in raspberries and chocolate chips.
- Pour batter into 12 paper-lined or greased, regular size muffin cups.
- Top with additional chocolate chips and raspberries if desired.
- Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.