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Chocolate Chunk Raspberry Muffins

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“Chocolate... Raspberries... do I need to say anything other than YUM?”
READY IN:
35mins
YIELD:
18-20 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
  2. Drain raspberries; discard syrup.
  3. Combine flour, sugar, baking powder and salt; make well in the center.
  4. Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
  5. Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
  6. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
  7. Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

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