Best Dark Chocolate Raspberry Oatmeal Muffins Recipes

RASPBERRY OATMEAL MUFFINS

Steps:

• Combine wet ingredients and oats: In a large measuring jug, combine oats, brown sugar, Greek yogurt, oil and the egg. Beat well, then set aside and let stand for 5 minutes (if using quick cooking oats) to 10 minutes (for old fashioned oats).
• Prep: While the oats are soaking, preheat the oven to 400°F and line a 12 cup muffin pan with liners.
• Mix dry ingredients: Add flour, salt, baking power and baking soda to a large bowl. Mix very well.
• Combine wet and dry ingredients: Add the wet ingredients to the bowl with the dry ingredients and fold just until combined. Do NOT overmix!
• Add the berries: Now add the berries and fold them into the batter by stirring 2-3 times. No more!
• Finish and bake: Evenly divide the batter between 12 muffin cups (this is SO easy with a cookie scoop!) Bake at 400 degrees for 20 minutes. Cool in the pan for 5 minutes, then cool completely on a cooling rack.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

CHOCOLATE CHIP OATMEAL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.

DARK CHOCOLATE RASPBERRY OATMEAL MUFFINS

Steps:

• In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
• Preheat oven to 375°F Grease 24 muffin tins.
• When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
• In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
• Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.