Cookerati

These are not your healthy weekday muffins!  These are sexy Sunday morning indulgences.

CHOCOLATE RASPBERRY MUFFINS

1 1/2 cups fresh or thawed frozen raspberries

2 cups all-purpose flour + 1 TBL separate

1/2 cup dutch process cocoa powder

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

3/4 cup white sugar

2 eggs

1 tsp vanilla extract

3/4  cup milk

4 ounces semisweet chocolate (optional for garnish)

1.  Preheat your oven to 375 degrees.  Use convection heat and a baking stone if you have them.  Grease a 6 muffin tin (large muffins) or line with muffin cups.

2.  Set aside a few raspberries for garnish (optional.)  Toss the remaining in the 1 TBL flour and set aside.

3.  In a small mixing bowl, combine 2 cups flour, cocoa powder, baking powder and salt.

4.  In a large mixing bowl, use a mixer to beat the butter and sugar until butter is fluffy, then add eggs one at a time and beat until smooth.

5.  With a spatula, fold in dry ingredients and milk, alternately, until batter is well combined.  Gently fold in raspberries.  Don’t worry if some fall apart because this is a stiff batter,  but be careful not to over mix.

6.  Bake for 25 minutes.  Check that an inserted toothpick comes out dry.  Cool the on wire rack.

7.  Melt the chocolate in a microwave safe bowl, about 40 seconds on high.  Stir, and melt in 10 second increments until the chocolate is the consistency that drizzles gently off of a butter knife.   Drizzle over the muffins and top with the raspberries set aside earlier.

Adapted from allrecipes.com