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Baking recipe · from the recipe book

Double Chocolate Raspberry Pecan Muffins

Deep cocoa muffins with tender crumbs, tart pockets of raspberry and a crunchy toasted-pecan top that tastes richly nutty.

Double Chocolate Raspberry Pecan Muffins

Ingredients

  • 1 cup chopped110 gPecanschopped
  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ⅔ cup packed150 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • 2 tsp8 gVanilla extract
  • 1⅓ cups170 gRaspberries
  • ⅓ cup60 gSemisweet chocolate chips

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Spread the pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; let cool. Divide them: two-thirds (about 75 g) for the batter and the remaining one-third (about 35 g) for the tops.
  3. In a large bowl, whisk the flour, the unsweetened cocoa powder, the baking powder, the baking soda and the salt until evenly colored.
  4. In a second bowl, whisk the brown sugar and egg until smooth, then whisk in the buttermilk, melted butter and vanilla.
  5. Pour the wet mixture into the flour-cocoa mixture and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the two-thirds portion of toasted pecans, the chocolate chips and the raspberries, so the berries stay mostly whole.
  7. Divide the batter among the 12 cups and sprinkle the remaining one-third of the pecans over the tops, pressing lightly.
  8. Bake 18 to 22 minutes, until a toothpick in the center comes out clean (a little melted chocolate is fine, but no wet batter).
  9. Cool in the tin for 5 minutes, then move to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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