Every bite of these raspberry chocolate muffins is accompanied by fresh raspberries and dark chocolate chunks, a perfect berry with chocolate delight.

Fruit and chocolate flavour combinations have been around forever, and so are these raspberry chocolate muffins.

Usually, you’ll find me mixing raspberry compote with a delicate ganache in tarts or dessert cups. However, I wanted the same flavour combo, but something less complicated. At first, I thought of cupcakes, a raspberry cupcake with luscious chocolate buttercream or the reverse. But making the frosting seemed like a lot to me ( I have my days).

Finally, I settled for muffins. They are easy to prep and bake, convenient since no delicate frosting is required, and super tasty.

The batter is vanilla, so if you are good with vanilla muffins, then you’ll be fine. What you will need are fresh raspberries, chopped chocolate chunks and wallah! It is that simple.

You can spice them up and add a streusel as I did with these lemon blueberry muffins.

Can you use raspberry flavouring instead? well yes. However, the true delight of these muffins is the satisfactory bite and ooze of fresh raspberries accompanied with dark chocolate, which you cannot afford to miss.

Can you use different kinds of chocolate? but of course. Try out white chocolate, milk chocolate, blonde, ruby, any kind that you like or that is easily available. However, take note of the sweetness level of the chocolate you intend on using. If it is too sweet then, use it in smaller quantities.

All in all, there is indeed only a slight difference between muffins and cupcakes. The one that stands out is muffins are supposed to be bigger than cupcakes( who would have guessed). This is why I use a muffin baking tin, in case someone wonders. Oh, and the frosting disparity, but I sometimes find myself drizzling soft ganache on my muffins.

Tips for success when making Chocolate Raspberry muffins.

Do not overmix your muffin dough. Making muffins requires little effort, all you have to do is mix the wet ingredients with the dry ingredients, add in the berries and chocolate then bake.

Completely dry the raspberries before adding them to the muffin batter. After washing fresh raspberries, wrap them with a kitchen towel and very delicately rub them around to completely dry them.

Use a muffin baking tin. If you want big muffins then use a muffin tin, there is no going around through that!

Chill the muffin batter for at least one hour, preferably overnight, for a maximum rise. If you prefer the look of domed muffins.

Use good quality chocolate.

RASPBERRY CHOCOLATE MUFFINS

Recipe by WinnieCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

Ingredients

300 g flour
150 g sugar
70 ml oil
2 large eggs
80 ml milk
1 tsp vanilla extract
80 ml yoghurt
11/2 tsp baking powder
1/2 tsp baking soda
150 g chopped dark chocolate or chocolate chips
130 g fresh raspberries

Directions

In a medium-sized bowl, mix flour, sugar, baking powder, baking soda, salt and set aside.
In a separate bowl, using a hand whisk, mix eggs, milk, yoghurt, vanilla extract and oil to combine. Afterwards, fold the flour mixture with the egg mixture. Do not overmix.
Stir in fresh raspberries with chopped dark chocolate to evenly distribute throughout the muffin batter. Cover the mixture with cling film and let it sit for at least one hour preferably overnight.
Afterwards, when ready, fill a muffin tin with the batter and bake in a preheated oven at 200 C for the first 7 minutes then, lower the temperature to 160 C, and continue baking for another 10 minutes.
Remove from the oven if a skewer inserted into one of the muffins come out clean, and set aside to cool before serving. ( Start checking from the 11th-minute mark).