These Chocolate Raspberry Delight Muffins are a delightful twist on classic chocolate muffins, featuring a surprise raspberry filling.
Preheat your oven to 375°F and grease a muffin tin.
Ensure the oven is fully preheated for even baking.
In a bowl, whisk together the yogurt, milk, egg, honey, and vanilla until smooth.
Use room temperature ingredients for better mixing.
In another bowl, sift together the flour, baking soda, salt, and cocoa powder.
Sifting helps to aerate the flour and remove lumps.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Spoon a portion of the batter into the muffin tin, filling each cup about 1/3 full.
Use a small scoop for even portions.
Add a teaspoon of raspberry preserves to the center of each cup.
Ensure the preserves are centered for a surprise filling.
Top with the remaining batter, filling each cup about 3/4 full.
Level the batter for even baking.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted comes out clean.
Check a few muffins to ensure they are fully baked.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents sogginess.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a cozy treat.
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