Raspberry Muffins with Cacao Nibs Recipe | Chocolate & Zucchini

Step 1

Preheat the oven to 200°C (400°F) and grease a muffin pan.

Step 2

In a small bowl, combine the cacao nibs and brown sugar for the topping. Set aside.

Step 3

In a medium mixing bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir to mix.

Step 4

In another medium bowl, whisk together the wet ingredients (butter, egg, yogurt).

Step 5

Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir with a spatula until just combined. Do not overmix. The mixture will be lumpy, that’s okay. Fold in the berries.

Step 6

Spoon the batter into the prepared muffin pan (an ice cream scoop is handy for that), and sprinkle the tops with the cacao nib mixture.

Step 7

Put into the oven to bake for 18 to 20 minutes, until puffy and golden.

Step 8

Transfer to a rack to cool, and wait for 10 to 15 minutes before removing from the tins. Serve slightly warm or at room temperature.