Easy Double Chocolate Raspberry Muffins

by di Jul 04, 2015 0 comments

These Easy Double Chocolate and Raspberry Muffins are rich, moist and oh so yummy it's going to take a lot of will power not to make them all the time.
Made with fresh raspberries and 2 kinds of chocolate this recipe brings muffin making to new heights and it's such a simple recipe anyone (me included) can make them.

It's really a "bung it all in" kind of recipe that has incredible results.
The twang of the raspberries off-sets the richness of the chocolate so that these don't become too "stodgy" in your mouth leaving you wanting more.

I used dark chocolate and white chocolate as that's what I had at hand but you can use your own mix of dark, milk or white depending on your preference.

They're yummy that's all I have to say - try them, you won't be disappointed!

You could use frozen raspberries - just make sure to drain off the excess liquid before adding.

Easy Double Chocolate Raspberry Muffins

Ingredients:

For 12 Muffins:

275g Plain Flour
210g White Sugar
75g Dark Chocolate - chopped into small chunks
35g White Chocolate - chopped into small chunks
60g Cocoa Powder - unsweetened
1 tsp Bicarbonate of Soda (Baking Soda)
1 tsp Vanilla Extract
1 Egg
250g Greek Yogurt - Plain
125ml Cream - I used whipping but use what works for you
125ml Vegetable Oil

For the topping:

20g Dark Chocolate - chopped into small chunks
20g White Chocolate - chopped into small chunks
150g Fresh Raspberries - washed and dried

The Mix:

Pre-heat your oven to 180 fan assisted or equivalent
Prepare a 12 hole muffin tin with muffin cases or use a silicone tray - you're preference
In a large bowl combine flour, sugar, choc pieces (except for the topping), cocoa powder, Bicarbonate of soda and mix together
In another bowl mix together egg, vanilla, yogurt, cream and oil and mix until smooth and no oil lies on top
Add wet ingredients to dry ingredients and mix together until just combined - don't over mix
Divide the mixture equally between the muffin cases - a large ice cream scoop is a great tool for this
Sprinkle the "topping chocolate" on to the mix then add the raspberries on top - gently press down
Bake in the oven for between 20 and 25 minutes depending on how fast your oven is - they are ready when a toothpick inserted into the top comes out clean with a few crumbs stuck to it
Allow to cool in the tray for a few minutes before moving to a wire rack.

If they last long enough they will last for about 1 week if refrigerated.

Drink This:

If you're looking for something different try an Orange Muscat - it'll go down a treat at coffee morning!

Food 2017:

Food 2017

Desserts, Puds & Bakes

Chocolaty

Sweet Bakes