Dark Chocolate Raspberry Oatmeal Muffins
Indulge in a wholesome yet decadent treat with these Dark Chocolate Raspberry Oatmeal Muffins, where rich cocoa flavor meets bursts of fresh raspberries for the ultimate sweet-and-tart combination. Nutrient-packed rolled oats add heartiness, while dark chocolate chips provide pockets of velvety indulgence in every bite. Perfectly balanced with just the right amount of sweetness from brown sugar, these muffins are both satisfying and nourishing. With an easy prep time of just 15 minutes, these fluffy, bakery-quality muffins are ideal for breakfast, snack time, or dessert. Plus, this one-bowl recipe is simple to make and uses pantry staples like flour, cocoa powder, and eggs, so it's as convenient as it is delicious. Serve warm, straight out of the oven, or enjoy them at room temperature for a grab-and-go treat that'll brighten your day!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 cup Brown sugar
- 0.75 cup Dark chocolate chips
- 1 cup Fresh raspberries
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Milk (dairy or plant-based)
- 0.25 cup Unsalted butter (melted)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, cocoa powder, and brown sugar. Stir until evenly mixed.
Add the dark chocolate chips to the dry ingredients, tossing lightly to coat the chips with the flour mixture. This helps prevent them from sinking during baking.
In a separate medium bowl, whisk together the eggs, vanilla extract, milk, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the fresh raspberries into the batter, being careful not to crush them too much. The batter will be thick.
Evenly divide the batter among the 12 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 (a few melted chocolate bits are okay).
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 17.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 251 mg | 5% | |
*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.
