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–+ servings

Chocolate Blackberry Muffins

Moist, cocoa-rich muffins packed with juicy blackberries and melty chocolate chips. Tall domes and a crackly sugared top.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.67 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 tsp instant espresso powder optional, boosts chocolate flavor
  • 2 large eggs room temperature
  • 0.75 cup buttermilk room temperature
  • 0.5 cup neutral oil such as vegetable or canola
  • 2 tsp vanilla extract
  • 0.75 cup semisweet chocolate chips
  • 1.25 cup fresh blackberries halve larger berries
  • 2 tbsp coarse sugar for sprinkling, optional

Instructions

Preparation Steps

  • Heat oven to 400°F. Line a 12-cup muffin pan and lightly mist the liners.
  • Whisk flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder in a large bowl.
  • In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  • Pour wet ingredients into dry. Stir gently until just combined; the batter should look thick.
  • Fold in chocolate chips and about 1 cup of the blackberries, keeping chunks whole.
  • Scoop batter into liners, about 3/4 full. Top with remaining berries and sprinkle coarse sugar.
  • Bake 16–18 minutes, rotating once, until a toothpick comes out with a few moist crumbs.
  • Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.

Notes

Try swapping half the blackberries with raspberries, or add 1 tsp orange zest to the batter. For extra crunch, top with sliced almonds before baking. Store airtight at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Chocolate Blackberry Muffins flavors. All ingredient ratios and instructions are independently developed.