Adapted from The Cook's Illustrated Baking Book
- Preheat the oven to 375F and place a wire rack in the center of the oven. Place and line the paper muffin cups in a muffin pan. If you don't have paper muffins cups spray the cups in the pan with a neutral vegetable cooking oil.
- Sift the cocoa, oat bran, flour, baking powder, baking soda, and salt twice in a large mixing bowl and keep aside.
- Place the butter and sugar in the mixing bowl of a stand mixer and using the paddle attachment cream for 4 minutes on medium high speed until light and fluffy.
- Add one egg at a time to creamed butter and sugar mixture and beat each egg into the mixture at medium high speed for one minute. Mix in the vanilla and raspberry extracts for 30 seconds.
- At medium-high speed, mix in the sifted dry ingredients in three installments, adding half of the yogurt between each installment. You may need to occasionally scrape down the bowl from the sides with a silicone spatula to ensure even mixing. Once the batter is completely mixed, remove the bowl from the mixer and fold in the chocolate chips and the raspberries.
- Using an ice cream scooper, scoop out the dough into the lined muffin pan and bake them for 25-30 minutes or until a skewer comes out clean when inserted through the center of the muffin. Allow the muffins to cool for 5 minutes in the pan and then transfer them to a wire rack to cool for another 5 minutes. Serve warm.
Note: Muffins are best when eaten the day they are prepared but if you want to store them, I recommend freezing the muffins in an airtight ziploc bag.
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