When Sarah suggested that she was going to create a Muffin recipe that included chunky studs of chocolate, coupled with raspberries – I knew I was going to be a fan! I don’t know why, but I often forget what a simple pleasure it would be to have a batch of muffins ready to grab and go. As a matter of fact, if you need me, I’ll be in the kitchen baking muffins, so whilst I go and land face-first into a carb coma, I’ll leave you with the recipe.
Flavoursome Chocolate muffins made with chocolate chunks and sweet raspberries – a perfect combination.
I love cupcakes as much as the next person, but really, why have a cupcake when you can have a muffin which is nearly twice the size?!
Another bonus is that you don’t have to bother with decoration, which means washing up can be done while they’re baking, and once they come out of the oven, they’re ready to eat as soon as they’re cool enough! This can sometimes be a total life-saver… depending on how dramatic you are, obviously.
When it comes to making muffins, there is a huge variety in the different flavours and combinations you can choose to add. For me, being the chocoholic that I am, a decent chocolate muffin with chocolate chunks is the best way forward (have I said chocolate enough?).
Adding raspberries to this recipe really gives a pop of sweet flavour, one that has got to be tasted! The way that they partly melt during the baking process and combine with the chocolate is just delicious!
However, if you’re not a raspberry lover, you can, of course, leave them out and just have chocolate chunk muffins.
Personally, I find that Dr Oetkers dark cocoa powder is the best for this recipe, as the chocolate is very deep, which is a perfect match to go with the chocolate chunks and raspberries, but if not, any other cocoa powder would do. If you’re not using dr Oetkers, I’d recommend to keep adding and keep tasting the mixture until you get the depth that you want.
I’ve chosen to go with frozen raspberries because they are easier to work with when adding them to the cases. If you choose not to add them, bare in mind that you will likely need to take the bun tin out of the oven earlier.
Hope you enjoy it!
Here’s how I made my Raspberry and Chocolate Chunk Muffins…
- 8oz caster sugar
- 8 oz butter
- 4 eggs
- 8 oz self-raising flour
- 2 tbsps cocoa powder
- 100g chocolate chunks
- frozen raspberries
Preheat the oven to 180 degrees and place 12 muffin cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place the butter/margarine and sugar in a mixing bowl and beat with an electric whisk or in a food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- Add cocoa powder and continue to mix.
- Leave a small handful of chocolate chunks to one side and pour the rest into the mixture. Carefully fold them into the mixture with a spatula.
- Divide the mixture evenly between the 12 cases, ensuring to fill them to the top.
- Sprinkle the rest of the chocolate chunks on the top of each case. These will show on the top of the muffin once baked and risen.
- Take your frozen strawberries and press 2-4 randomly in each case.
- Bake for approximately 25-30 minutes on the middle shelf.
- Finally, remove from the oven and immediately take them muffins out of the tin and place them on a wire cooling rack to cool down.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window in the oven.
Okay, so here’s a big Cakey hug for Sarah who kindly wrote this delicious recipe – I’d love it if you followed her Facebook – Instagram – Pinterest – Blog Trust me, her Biscoff pancakes look out of this world!