Raspberry and Dark Chocolate Muffins

Raspberry and dark chocolate muffins are a delightful combination of sweet and slightly tart flavours, perfectly balanced with the richness of dark chocolate. The juicy bursts of raspberry throughout the soft and moist muffin, along with the decadent chunks of dark chocolate, create a truly indulgent treat. Whether enjoyed as a morning snack with a cup of coffee or as a dessert after dinner, these muffins are sure to satisfy any cravings for something sweet and delicious.

These muffins are exceptionally effortless and delightful to prepare, boasting a moist and tender center complemented by tops that are delicately crispy and beautifully golden. This recipe is not only swift and uncomplicated but is also sure to be adored by your loved ones.

Baking Tips:

• Milk: I highly suggest opting for full-fat milk when making these muffins as it contributes to a moister texture. On the other hand, if you choose skim milk or a lower-fat alternative, you may end up with muffins that are less flavourful and tend to be dry.

• Chocolate Chips: I use dark chocolate chips in this recipe; however, you can choose to use milk or white chocolate chips instead if you prefer. Another option is to utilize dark chocolate bars; in this case, you will simply need to roughly chop them up into chunks before incorporating them into the mixture.

• Raspberries: I have used fresh raspberries in this recipe; however, you can opt for frozen raspberries as well. When using frozen raspberries, there is a possibility that they may bleed into the batter, resulting in slightly pink-hued muffins.

• Don’t over-mix: This batter is quite thick! It is important to handle it with care as excessive mixing could lead to the muffins turning out dense rather than fluffy once they are baked.

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Raspberry and Dark Chocolate Muffins

Yield: 20 Muffins

Author: Chloe Sims

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Juicy bursts of raspberry throughout the soft and moist muffin, along with the decadent chunks of dark chocolate, create a truly indulgent treat.

Ingredients

Raspberry and Dark Chocolate Muffins

• 360g Plain Flour
• 3 Tsp Baking Powder
• 1/4 Tsp Salt
• 110g Unsalted Butter (Room Temperature)
• 200g Granulated White Sugar
• 55g Brown Sugar
• 2 Eggs (Room Temperature)
• 1 Egg Yolk (Room Temperature)
• 1 Tbsp Vanilla Extract
• 225g Full Fat Milk (Room Temperature)
• 230g Dark Chocolate Chips
• 200g Fresh Raspberries

Instructions

Raspberry and Dark Chocolate Muffins

1. Preheat the oven to 200°C. Line a 12-cup muffin tin with muffin liners. Set aside.
2. In a medium bowl, combine the flour, baking powder and salt. Set aside.
3. In a large bowl, beat together the butter and both sugars until light and fluffy.
4. Beat in the eggs and egg yolk one at a time until combined.
5. Slowly beat in the vanilla and milk until combined.
6. Fold in the dry ingredients using a spatula until just combined (Don't over-mix).
7. Fold in the dark chocolate chips and raspberries until evenly combined.
8. Evenly spoon the batter into each muffin liner. Cover the remaining batter with plastic wrap and set to the side while your first batch bakes.
9. Bake for 18-20 minutes or until golden brown, you can also insert a wooden skewer, if it comes out clean then they are ready.
10. Allow them to cool in the pan for 10 minutes then remove and place on a wire rack to cool fully.
11. Repeat the process with the remaining batter.
12. Enjoy!

Notes

Milk: I highly suggest opting for full-fat milk when making these muffins as it contributes to a moister texture. On the other hand, if you choose skim milk or a lower-fat alternative, you may end up with muffins that are less flavourful and tend to be dry.

Chocolate Chips: I use dark chocolate chips in this recipe; however, you can choose to use milk or white chocolate chips instead if you prefer. Another option is to utilize dark chocolate bars; in this case, you will simply need to roughly chop them up into chunks before incorporating them into the mixture.

Raspberries: I have used fresh raspberries in this recipe; however, you can opt for frozen raspberries as well. When using frozen raspberries, there is a possibility that they may bleed into the batter, resulting in slightly pink-hued muffins.

Don’t over-mix: This batter is quite thick! It is important to handle it with care as excessive mixing could lead to the muffins turning out dense rather than fluffy once they are baked.

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