Dark Chocolate Raspberry Muffins

In case you didn't know, pink is my favorite color. I'm even thinking about dying my hair pink at some point… Not. even. joking. Some people are able to pull off pink hair, some people can't. I'm sure I'm one of those people who can't… I'd probably look like a crazy person and get weird looks in town, because umm… how many people in Africa have pink hair? Not many. But whatever. Normal is waaaaaaaaaaaaaaaaaaay overrated. I honestly couldn't care less about what people think of me- the soon to be pink head.

So since I love pink so much, I knew it wouldn't be long until I would put my favorite color and my favorite food {uhh. chocolate.} into my absolute favorite baked goods… The muchos beloved muffin. I'm sure you know I love muffins. I almost feel kinda bad about how many muffin recipes I share… Do you share my love for muffins too? Good, let's be friends.

Maybe I should think about changing this blog to My Muffin Place.

Yup, muffins and pink hair… My life is obviously undergoing a huge change. 

Ok, so let's stop talking about ME and start talking about zeeeees moooofins. 

For the first time in quite a long time, I went into these muffins having NO intentions of making them healthy. Some things are just left untouched and unchanged… Like black coffee. I honestly don't understand how people put sugar and milk in there. Umm, eww.

In my last muffin recipe, I used a higher whole wheat to regular flour ratio. This time I switched it up, using more AP flour than whole wheat. I feel like sometimes wheat flour can weigh down the recipe and results in more of a chewy texture compared to the fluffy texture AP flour lends. 

For the raspberries, I used frozen since it's all that I can get my hands on here. I didn't thaw them out before putting them in the batter- straight from the bag to the muffins! That way they don't bleed AS much resulting in a purple-ish muffin. Yuck. 

I used two kinds of chocolate in this recipe- a dark chocolate bar, that tastes more like semi-sweet chocolate {I don't know the exact cocoa percentage} and an 85% cocoa dark chocolate bar. That stuff is pretty bitter and tastes like your biting into a cocoa bean… In the best way possible. 

These muffins are fluffy, tart, sweet, chocolatey, and PINK... Perfect for Valentine's!

Dark Chocolate Raspberry Muffins

1 c. plain yogurt

2 large eggs

1 tsp. vanilla extract

3/4 c. granulated sugar

3 c. flour {I used 2 c. AP flour and 1 c. wholewheat}

1 tsp. baking powder

1 tsp. baking soda

1 c. frozen raspberries {or fresh}

3/4 c. dark chocolate chunks

1. Preheat oven to 375ºF. Butter 12 muffins tins; set aside. 

2. In a large bowl, combine the yogurt, eggs, vanilla, and sugar. 

3. Add in the dry ingredients. Stir until everything is combined. 

4. Slowly fold in the raspberries and dark chocolate chunks. Do this slowly so that the juice doesn't bleed into the batter. 

5. Spoon batter into each muffin tin, filling about 3/4. 

6. Bake for 30-40 minutes or until golden brown. Cool before moving to a wire rack.  

Oozey muffins for the win!