Chocolate muffins with mini chocolate chips and blackberries. Bitter cocoa combines with tart backyard blackberries to give complexity to these semisweet muffins.
Preheat oven to 400 degrees F.
Grease or line two cupcake pans. Makes two batches of 12 cupcake sized muffins or, alternatively, 12 jumbo muffins.
2
Mix flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl and set aside. Beat eggs in a separate bowl and add milk, oil, and vanilla extract. Mix well and have yogurt on standby.
3
Gently soak fresh picked blackberries and turn over in water by hand to soften and remove chaff. Rinse and drain twice. Exchange between two bowls while dusting with flour to avoid breaking berries up too much by mechanical action, but some slight mashing and congealment from the flour is desired so long as berries are still whole.
4
Add yogurt to the wet mix and beat thoroughly until smooth. Quickly add to a well in the dry ingredients and mix until combined, batter will be astoundingly thick and slightly aerated. Fold in blackberries and chocolate chips as gently and smoothly as possible.
5
If using cupcake pans, fill each cup about 2/3rds full. For jumbo muffin pans fill about 1/2 full.
Bake for about 20-24 minutes until inserted toothpick or fork comes out clean. Jumbo muffins may require a little longer. Let cool just until pan can be handled and remove muffins to continue cooling on counter or rack. Recipe makes two batches of 12 cupcake sized muffins or one batch of 12 jumbo muffins.
