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Chocolate and raspberry muffins

Chocolate and raspberry muffins recipe

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These are devine!!! Not too sweet and totally addictive. My favourite thing I have tasted for a long time. Well done Lindsay!!
Time Cooking: 30 minutes

The perfect indulgent treat with a coffee - light and moist muffins. The raspberries compliment the dark chocolate perfectly.


400g plain flour
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
480ml buttermilk
3 eggs
225g dark chocolate (55% cocoa) roughly chopped
225g raspberries
55g raw (demerara) sugar


Preheat the oven to 190C and line two large 6-hole muffin tins or two 12-hole muffin tins with paper cases (I did the smaller sized ones).

Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine.

Melt the butter in a pan over a low heat, then remove from the heat and stir in the buttermilk. Using a whisk, stir in the eggs to combine.

Pour over the dry ingredients and mix to combine (be very careful not to overmix, there should still be some lumps of flour). Using a large spoon gently fold through the chocolate and raspberries.

Spoons the mixture into the cases and sprinkle over the raw sugar. Reduce the oven to 180C and bake for 25-30 minutes. You might have to turn the temperature down about 10 minutes before the end if they are starting to brown on the top (I didn't need to).

Allow to cool in the tins for 10 minutes before turning them out onto a wire rack to cool.

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