Muffins made with whole-wheat flour, yogurt, chocolate chips and coconut oil

As much I love eating baked goods, they’ve never really been my thing when it comes to recipe developing. I don’t enjoy the process of fine-tuning something to a science, and I certainly don’t enjoy watching failed batch after failed batch of cookies or cake going in the trash. However, I’ve been super in to baking muffins lately, and have become quite familiarized with the process, so I thought I just might have a chance to develop my own perfect recipe without having to try five or six times.

My second post for AE Dairy posed the perfect opportunity to do just that. I was lucky enough to try a bunch of their new Whole Milk Yogurts (they are all SO delicious), and with a raspberry chocolate muffin at the forefront of my mind, I knew I wanted to use the raspberry flavor to make a healthier muffin anyone could perfect – even me.

Even with my new knowledge on muffin making, I was completely confident it would still take me a few tries to come up with a muffin that had both the taste and texture I was looking for, so imagine my surprise when my first batch came out more than edible, and my second batch was pure perfection – win!

AE Dairy Raspberry Whole Milk Yogurt

These guys are moist and sweet, but not cloyingly so, have the perfect crispy exterior and soft inside, and are basically what I want to eat for breakfasts and snacks from now until eternity.

Because I love the texture of an all-purpose white flour muffin, but love the flavor of a whole-wheat muffin, I used a combination of the two to come up with my idea of the perfect texture and flavor. They’re tender, like a traditional muffin, but a touch denser and nuttier from the whole-wheat flour, which I love.

The yogurt has four important jobs in this particular recipe. First, along with the brown sugar and honey, it helps to keep the muffins super moist. Two, it lets me cut back on the amount of oil and sugar used in the recipe. Three, it infuses even more raspberry flavor into the muffin without having to use a puree or saturate the batter with whole raspberries. Four, it amps up the amount of protein in each muffin since every 5.3 ounce container has 12 grams of protein.

Muffin batter with raspberries and chocolate chips

The inside is studded with a few fresh raspberries and plenty of semi-sweet chocolate chips for a little indulgence, but unlike most muffin recipes, you could really tailor this to your liking. For instance: You can substitute the raspberry yogurt for strawberry, the raspberries for chopped strawberries and the chocolate chips for white chocolate. Or you could even use the almond cream yogurt, sprinkle in a handful of slices almonds and some blueberries. Really, the options are only limited to your imagination.

We’ve been absolutely inhaling these since we first made them, and I’m actually getting ready to make another batch tomorrow since we’ll be out. I suggest you do the same!

Raspberry and Chocolate Chip Muffins in a muffin tin

5 from 1 vote
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Healthier Raspberry Chocolate Muffins

These Healthier Raspberry Chocolate Muffins are made with whole-milk yogurt, coconut oil and whole-wheat flour. They're tender, moist and SO delicious! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Nicole

Ingredients

  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp flaked sea salt you could also you fine sea salt, I just like to have a bite of salt
  • 2 large eggs
  • 1/3 cup melted coconut oil
  • 3/4 cup AE raspberry whole milk yogurt
  • 1/4 cup packed light brown sugar
  • 1/3 cup honey
  • 1/2 cup whole milk
  • 1 pint raspberries
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Grease a regular muffin tin with non-stick cooking spray

  2. In a medium bowl, whisk all purpose flour, whole-wheat flour, baking powder, baking soda and salt. 

  3. In a large bowl, whisk together, egg, coconut oil, yogurt, brown sugar, honey, and milk. 

  4. Add the dry ingredients to the wet. Whisk together until combined. Do not over mix. 

  5. Gently fold in the raspberries and chocolate chips. Evenly divide the batter between muffin tins and bake for 15-18 minutes until golden brown and toothpick comes out with a few scant crumbs attached. Serve warm.

This is a sponsored conversation written by me on behalf of AE Dairy. The opinions and text are all mine.


Healthier Raspberry Chocolate Muffins