Cocoa Berry Muffins
Indulge in the perfect balance of decadence and freshness with these Cocoa Berry Muffins, a delightful fusion of rich cocoa and juicy mixed berries. These tender, chocolatey muffins are made with unsweetened cocoa powder for deep, luxurious flavor, while bursts of blueberries, raspberries, or strawberries infuse each bite with a hint of natural sweetness. The optional addition of chocolate chips takes the experience to the next level for true chocoholics. Quick and easy to prepare, these muffins come together in just 30 minutes, making them an irresistible treat for breakfast, brunch, or an afternoon snack. Pair them with a cup of coffee or tea, and enjoy their soft, moist texture that stays fresh for days—or freeze them for a convenient grab-and-go option later. Perfectly portioned and packed with flavor, these muffins are both kid-friendly and adult-approved!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.25 cups vegetable oil
- 1 unit large egg
- 1 teaspoons vanilla extract
- 1 cups fresh or frozen mixed berries (e.g., blueberries, raspberries, or chopped strawberries)
- 0.5 cups chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine buttermilk, vegetable oil, egg, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the berries and chocolate chips (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 455.7 g | 166% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 224.4 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 500 mg | 38% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 2820 mg | 60% | |
*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.
