Chocolate muffins with raspberries
Muffins are always a reliable baking option when you don’t have time for big baking. As a rule, most muffins are quick and relatively easy to prepare. Preparing the muffin batter takes only a few minutes and the baking time usually does not exceed 25 minutes. This bakery treat can be prepared in both sweet and savoury versions. In my house, sweet muffins are the most popular ones, I rarely make savoury muffins. The basis of almost every muffin is a batter made from flour, dairy products, sugar, fat and baking powder or soda. You can use any vegetable oil, butter or margarine as fat. In terms of dairy products, in addition to the eggs, you can also use milk, kefir, yogurt or buttermilk. This basic muffin batter can be diversified with a number of additions, starting from fresh fruits and ending with dried fruit mix and chocolate.
I have such simple muffins for you below. These are chocolate muffins with raspberries. I make these particular muffins with both fresh and frozen raspberries. However, I noticed that when using frozen raspberries, slightly less of them are necessary, because frozen raspberries are heavier than fresh ones. It would be too much for this light muffin batter and it would not rise nicely. I combine all the ingredients for the muffins in a bowl, using a kitchen whisk and when there are no more lumps in the batter, I fill the paper muffin cups with it and put the fruit in the batter. I bake the muffins at 180 degrees Celsius for about 24 minutes. Of course, they are tastiest immediately after baking, when they are fresh and warm. I encourage you to try the recipe for chocolate muffins with raspberries below. Enjoy!
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Ingredients for chocolate muffins with raspberries.
- 150 g all-purpose flour
- 40 g dark cocoa
- 180 ml milk
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 100 ml sunflower oil
- 160 g powdered sugar
- 3/4 teaspoon of baking soda
- 3/4 teaspoon of baking powder
- 2 large eggs
- 200 g fresh or 100 g frozen raspberries
How to make chocolate muffins with raspberries.
Pour lemon juice into a glass with milk, mix it and set it aside for 15 minutes. Put the eggs in a bowl, pour in the oil and milk from the glass, and mix it. Combine the sifted flour, powdered sugar, cocoa, baking powder, baking soda and salt in a separate bowl, then pour in the liquid ingredients from the other bowl, and mix quickly using a kitchen whisk. Pour the muffin batter into paper muffin cups placed in a metal tray – fill each muffin cup approximately 3/4 of the way. Put about three raspberries into the batter, then put the baking tray in the oven preheated to 180 degrees Celsius for 24 minutes.
Good to know when making chocolate muffins with raspberries.
Raspberries can be replaced with other soft fruits such as blueberries or strawberries.
In this recipe, I recommend using deep muffin cups, as the batter rises quite a bit during baking. You can use silicone cups instead of the paper cups if you prefer.
I sift not only the flour but also all the other dry ingredients through a sieve.
Do you like cakes with raspberries? If so, try our recipe for Raspberry Land cake.
