Chocolate Raspberry Muffins
These chocolate raspberry muffins are a true indulgence. For this recipe, it’s best to use frozen raspberries, as they blend more easily into the batter. They have a soft texture and an intense flavor that delights both young and old. The combination of melting chocolate with the acidity of raspberries creates an irresistible marriage of flavors. Easy to prepare, these cakes are perfect for a snack or breakfast.
Ingredients
-
Flour
300 g
-
Sugar
200 g
-
Cocoa Powder
80 g
-
Chocolate Chips
180 g (160 + 20)
-
Baking Powder
2 heaping teaspoons
-
Salt
1 pinch
-
Eggs
2 units
-
Milk
250 ml
-
Melted Butter
100 g
-
Liquid Vanilla Extract
2 teaspoons
-
Fresh or Frozen Raspberries
350 g
Preparation
-
1
Preheat your oven to 200°C (392°F). In a bowl, mix together the dry ingredients: flour, sugar, cocoa, 160 g of chocolate chips, baking powder, and salt. -
2
In another bowl, whisk the eggs with the milk, melted butter, and vanilla extract. Pour this mixture into the first bowl, mix gently, and then fold in the raspberries. -
3
Fill the molds to the rim and sprinkle the remaining chocolate chips on top. -
4
Bake for 18 to 20 minutes, until the muffins are well risen and cooked through. Allow to cool completely before enjoying. -
To finish, discover more recipes on my little kitchen blog: Ma Petite Cuisine
