- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 cup raspberries
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
- In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, stir together the buttermilk, oil, vanilla, and egg until well-blended. Stir in the flour mixture until just combined. Do not overmix. Gently fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. Bake for 12 to 15 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.