Burstin Berries Double Chocolate Muffins
Indulge in the decadence of Burstin Berries Double Chocolate Muffins, a recipe that’s as vibrant as it is irresistible! These tender, bakery-style muffins are packed with the sweet-tart burst of mixed berries—think blueberries, raspberries, and strawberries—perfectly paired with a rich, double dose of chocolate from cocoa powder and semi-sweet chocolate chips. With just 15 minutes of prep time, these moist and flavorful treats come together effortlessly, making them ideal for breakfast, brunch, or an on-the-go snack. The combination of juicy berries and deep chocolate flavor creates a perfectly balanced bite, while their soft, slightly domed tops make them as visually appealing as they are delicious. Whether you're serving them warm or at room temperature, these muffins are sure to become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
- 1 cup mixed berries (e.g., blueberries, raspberries, or chopped strawberries)
- 2 large eggs
- 0.75 cup milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Fold in the chocolate chips and berries, ensuring they are evenly distributed throughout the dry ingredients.
In a medium mixing bowl, beat the eggs. Add the milk, vegetable oil, and vanilla extract, and whisk until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Do not overmix; lumps are fine.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Burstin Berries Double Chocolate Muffins!
Nutrition Facts
Calories |
3499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 517.5 g | 188% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 280.8 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 516 mg | 40% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 2687 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
