Raspberry and Chocolate Muffin Recipe

Raspberry and Chocolate Muffin

With their irresistible mix of juicy raspberries and rich chocolate, these muffins offer a decadent escape that's perfect for a cosy treat – think of it as a fruity hug wrapped in chocolatey bliss! This recipe embodies the aspirational joy of baking something special, evoking feelings of indulgence and satisfaction through its harmonious flavours and textures.

The muffins deliver a soft, moist bite that balances tartness from the berries with the smooth depth of chocolate, making for an utterly comforting experience. Key ingredients shine in a straightforward baking process, highlighting the simple pleasure of creating a homemade delight that's both fruity and luxurious.

Ingredients

300g plain flour
1 tbsp baking powder
100g caster sugar
1 large eggs
1 tsp vanilla essence
100g melted butter
200ml milk
150g frozen or fresh raspberries (thawed if frozen)
100g dark chocolate broken up into pieces

Method

Preheat an oven to 200C. Grease a 10-12 whole muffin tray or place 10-12 muffin paper cases in the tray.
Sieve the flour and baking powder into a large bowl, then stir in the caster sugar.
In a separate bowl or jug mix together the eggs, vanilla essence, milk, and melted butter until well combined.
Add the liquid mixture to the dry ingredients and stir with wooden spoon until just combined. Don't over mix the mixture should not be smooth but lumpy. Gently fold in the raspberries and chocolate.
Spoon the mixture into the greased tin or cases. Place on the centre shelf of the preheated oven and bake for 20-25 minutes until risen.
Remove the muffins from the tray while still warm.