I have something big to tell you guys. Like really big. You should probably sit down.
Are you sitting? Ok, here it goes:
I, Rachel, wiener dog enthusiast, wife to A and friend to all, am a serial baked goods pusher. Nothing gives me more joy than watching other people eat something I’ve baked. Mainly because it means I will not feel obligated to eat it all myself.
But on the flip side, I feel kind of bad. I want people to be healthy and as much as a double chocolate cake with sprinkles may make you happy, it’s probably not going to make you healthy. So I do genuinely try to make healthy baked goods when possible. Bonus points if I can do so without making them taste healthy.
And I nailed it with these muffins.
These bad boys have no fat in them, but you wouldn’t know it. Between the yogurt and the moisture from the raspberries, they are so soft and delicious. Substituting fat-free yogurt for vegetable oil or even butter is a great way to indulge a little bit without completely blowing your healthy eating plan out of the water.
- Preheat oven to 425 degrees. Put muffin liners in muffin tin and set aside.
- In a large bowl, combine flour, baking powder, salt and cinnamon and set aside.
- In a medium bowl, whisk together eggs and sugars until combined. Mix in milk, yogurt and vanilla.
- Fold the wet ingredients into the dry ingredients, until just combined!
- Fold in chocolate chips and then raspberries. Do this carefully, so the berries don’t break down.
- Spoon batter into muffin cups, filling them completely.
- Bake at 425 degrees for 5 minutes. Keep the muffins in the oven and reduce temperature to 375 degrees and let muffins continue baking for 25-28 minutes until the tops are lightly golden. A toothpick inserted into the middle should come out clean.
- Let muffins cool on a wire rack completely before removing them from the liners. If you keep them in an airtight container, they will stay fresh and soft for a few days.
(This recipe was adapted from Sally’s Baking Addiction.)