Raspberry Mocha Muffins Recipe

Name: Raspberry Mocha Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: FOR THE MUFFINS:; 2 cups Flour (I Used White Whole Wheat); 1 teaspoon Baking Soda; 2 Tablespoons Cocoa Powder; 1/2 teaspoons Salt; 2 whole Eggs; 1/3 cups Canola Oil; 1/2 cups Sugar (brown, White Or Agave Nectar); 1/2 cups Yogurt (raspberry Or Vanilla); 1 teaspoon Vanilla Extract; 1/2 cups Hot Coffee; 1 cup Chocolate Chips, Divided Use; _____; FOR THE FILLING/TOPPING:; 6 ounces, weight Cream Cheese (Room Temperature); 1/2 cups Powdered Sugar; 1/2 teaspoons Vanilla For Cream Cheese; 1 cup Fresh Raspberries (smashed)

Servings: persons

FOR THE MUFFINS:
2 cups Flour (I Used White Whole Wheat)
1 teaspoon Baking Soda
2 Tablespoons Cocoa Powder
1/2 teaspoons Salt
2 whole Eggs
1/3 cups Canola Oil
1/2 cups Sugar (brown, White Or Agave Nectar)
1/2 cups Yogurt (raspberry Or Vanilla)
1 teaspoon Vanilla Extract
1/2 cups Hot Coffee
1 cup Chocolate Chips, Divided Use
_____
FOR THE FILLING/TOPPING:
6 ounces, weight Cream Cheese (Room Temperature)
1/2 cups Powdered Sugar
1/2 teaspoons Vanilla For Cream Cheese
1 cup Fresh Raspberries (smashed)

1
Preheat oven to 400. (I recently read that muffins should always be baked at a high temperature so they get nice peaks).
2
In large bowl whisk flour, baking soda, cocoa powder, and salt. In another bowl, beat eggs and then add oil, sugar of choice, yogurt and vanilla.
3
Place 1/2 cup of chocolate chips in a small bowl and pour hot coffee over them, mixing until chocolate is melted and smooth.
4
Add egg mixture to dry mixture and mix with wooden spoon. Once combined, pour in the coffee/chocolate mixture and mix until completely incorporated. Fold in remaining chocolate chips.
5
Spray non-stick cooking spray into your muffin pan and then transfer spoonfuls of batter into prepared muffin pan.
6
Raspberry Filling/Topping:
7
Beat cream cheese, powdered sugar and vanilla until smooth. Smash raspberries with a fork before folding into cream cheese mixture.
8
Place spoonful of raspberry cream cheese on top of each muffin. Use a knife to swirl around and/or push the filling into the batter. *You could also place half spoonful of chocolate batter into each muffin cup, place a dollop of raspberry cream cheese on top and then fill the cup with remaining chocolate batter for a little raspberry surprise inside each muffin
9
Transfer muffins to oven and bake for 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 cups Flour (I Used White Whole Wheat), 1 teaspoon Baking Soda, 2 Tablespoons Cocoa Powder, and more.

Yes, Raspberry Mocha Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Mocha Muffins

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