Blackberry Chocolate Chip Muffins
Tender, bursting with berries, and dotted with gooey chunks of semi-sweet chocolate, these tasty chocolate blackberry muffins are best served warm!
Prep Time:
15 minutes
Cook Time:
20 minutes
Serves:
18 muffins
Perfect for:
Finger Foods
Packable Snacks
Park Picnics
Ingredients
- 2 1/2 Cups all-purpose flour
- 1 Tbsp. baking powder
- 1 Tsp. baking soda
- 1/2 Tsp. salt
- 1/4 Tsp. ground nutmeg
- 1 Cup sugar
- 1 Cup buttermilk
- 2 large eggs
- 1/4 Cup unsalted butter, melted and cooled
- 1/4 Cup Greek yogurt
- 1 Tsp. vanilla extract
- 1 Cup semi-sweet chocolate chips
- 1 Package (6 ounces) Driscoll’s Blackberries, cut in half
Directions
- PREHEAT oven to 425°F.
- LINE an 18-cup muffin pan with paper liners.
- PLACE 2 ½ cups all-purpose flour into a large bowl.
- ADD 1 tablespoon baking powder, 1 teaspoon baking soda, 1⁄2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- WHISK to combine ingredients.
- SET ASIDE flour mixture.
- PLACE 1 cup sugar into a medium bowl.
- ADD 1 cup buttermilk, 2 large eggs, 1/4 cup melted butter, 1/4 cup Greek yogurt, and 1 teaspoon vanilla extract.
- WHISK to combine ingredients.
- ADD sugar mixture slowly to flour mixture and MIX with a spatula just until combined. Do not over mix.
- ADD 1 cup semi-sweet chocolate chips and 1 package (6 ounces) blackberries, cut in half.
- FOLD gently to combine. Do not over mix.
- FILL muffin cups about 3/4 full with batter.
- Step 2
- BAKE 5 minutes.
- REDUCE oven temperature to 375°F and CONTINUE to BAKE 12 –15 minutes longer or until a toothpick inserted into center comes out clean.
- ALLOW to cool 5 minutes.
- SERVE warm with a little bit of butter.
