Just trust us, make them. You’re either in lockdown or it’s raining, so we promise these will brighten your dad! Thanks to @julpea6, Nick’s mum and the OG muffin lady for this recipe.
Raspberry and Dark Chocolate Muffins
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12 Muffins
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 1 hour 15 minutes
- Serves: 12 Muffins
Ingredients
- 250 g Butter, + extra to grease muffin tray
- 250 g Raw sugar
- 2 Eggs
- 250 mL Milk
- 100 g Natural/Greek yoghurt
- 1 tsp Vanilla paste/extract
- 350 g Flour
- 2 tsp Baking powder
- 250 g Frozen raspberries
- 250 g Dark chocolate
- Icing sugar, to dust at the end
Method
- 1)
Pre heat oven at 170C.
- 2)
Melt 250g of butter in the oven.
- 3)
Add 250g of raw sugar and 2 whole eggs to a mixing bowl and then whisk together.
- 4)
Generously grease a muffin tray with butter.
- 5)
Pour melted butter in mixing bowl with sugar and eggs and mix through. The hot butter should melt the sugar.
- 6)
Add 250mL of milk and mix.
- 7)
Add 100g of yoghurt, 1 teaspoon of vanilla pasta/extract, 2 teaspoons of baking powder and 350g of flour into mixing bowl and mix into a batter.
- 8)
Add 250g of frozen berries and 250g of chunkily chopped dark chocolate to mixing bowl and gently fold through (so you don’t squish all the berries).
- 9)
Scoop batter into muffin tray.
- 10)
Pop into oven on 170C for 30 mins.
- 11)
Leave to rest for at least 30 mins before you try to transfer from the tray.
- 12)
Serve with a dusting of icing sugar.