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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.
Ingredients
Method
- 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.
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6 comments
Excellent recipes and cleaning hints
Wonderful ideas
Hi could I use use frozen berries as I have no chocolate for cooking, would it turn out ok?
Frozen berries are absolutely fine and you can just omit the chocolate chips if you don’t have any. Happy baking!
The ingredients include butter and cocoa, but these aren’t mentioned in the instructions at all. Are we meant to add them or not? Extremely confusing. Please proofread. 1 star.
Hi Suzy, thank you for letting me know and sorry about the mistake! The recipe has been fixed now. Appreciate your time to let us know so we could correct it!