Raspberry and Dark Chocolate Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 12 Muffins

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.

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  • 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.

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