This Chocolate Raspberry Muffin recipe is easy to make and so delicious for a lunchbox snack or afternoon tea with a cuppa.
These Chocolate Raspberry Muffins are super easy to make, great to add to lunchboxes, to give to a friend who needs a pick me up or bake for the office for morning tea! Alternatively, heat your muffin up slightly and add a dollop of ice-cream for dessert. These muffins are full of chocolate flavour with a burst of summery fruit.
Sometimes I really want a little treat that gives me a little chocolate hit, to go with my cup of coffee. These muffins tick all the right boxes for me, that lovely chocolate flavour, so moist and delicious with the addition of raspberries.
chocolate raspberry muffins
- Total Time: 35 min
- Yield: 18 1x
Ingredients
- 125g butter, softened
- 2 eggs
- 1/2 cup caster sugar
- 1/2 cup cocoa
- 2/3 cup milk
- 1 cup frozen raspberries
- 1 and 1/4 cup of self raising flour (wholemeal flour also works well)
Instructions
- Preheat oven to 180°C, fan-forced.
- Lightly grease 2 x 12-hole muffin trays or line with paper cupcake cases (recipe makes 18 cupcakes).
- In a mixer, cream the butter and sugar.
- Add in the eggs and beat lightly.
- Mix in the flour, cocoa and milk, stir until combined.
- Fold in the raspberries.
- Spoon mixture evenly into 18 cupcake cases.
- Bake in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
These freeze really well, so they are perfect to make for lunchbox snacks.
- Prep Time: 10 min
- Cook Time: 25 mins
