This recipe definitely needs raspberries that are in season, unless you love the tartness that can come through. The chocolate off sets the tang some, but not completely. I have made them with tart raspberries and ripe, in season raspberries...and ripe is better for sure! My kids definitely have a preference too. So here's my warning, don't come at me saying these muffins were gross when you grabbed some very sour raspberries lol. If you're not sure about the raspberries, just leave them out! This recipe can stand on its own very well!
Double Chocolate Raspberry Muffins
4 TBS of unsalted butter
1/2 cup pure maple syrup
1/2 cup milk
1 1/3 cups of flour (fresh ground soft white wheat)
1/3 cup cocoa powder
1/3 cup coconut sugar
2 tsp baking powder
1 tsp real salt
1/2 cup chocolate chips
1 cup fresh raspberries
Preheat oven to 350 degrees.
Mill your flour. Add all your dry ingredients to a large mixing bowl.
Add all your wet ingredients, but add the melted butter last. Mix well, Add chocolate chips and raspberries. Scoop into the muffin pan and fill 3/4 full. Bake 12-15 minutes.