These chocolate raspberry muffins are just what you need when it comes to sweet cravings. Sweet topping contrasts wonderfully against the sourness of the raspberries and the bitterness of the cocoa. They look and taste better than those from the bakery! You will LOVE them!
There is a tradition here in Bosnia to never return an empty food box to its owner. So when I received the cake slices the other day, I just had to return the favor 🙂
And these chocolate raspberry muffins are the result!
As soon as they came out of the oven, I just knew I had to take some photos and write down the recipe so I can share them with you! The whole house was filled with the wonderful smell of chocolate, and I just couldn’t wait for them to cool down and dived in ?
Of course, I made enough for the special delivery so I could give them a try… Or two… OK, three ?
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I know you are going to enjoy them as much as I did, so here is the recipe! Feel free to rate the recipe after you try it! I would appreciate it very much!
Anchy
Yields 12 muffins
These chocolate raspberry muffins are just what you need when it comes to sweet cravings.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save Recipe
Ingredients
- 2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 cup sugar
- Pinch of salt
- 2 eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 cup raspberries* (see notes)
- Powdered sugar for dusting
Directions
- Preheat your oven to 200°C (400°F) and line muffin tins with 12 paper muffin cups. Set aside.
- In a large bowl combine all purpose flour, cocoa powder, sugar, baking powder and salt. Mix to combine.
- In a smaller bowl combine the eggs, oil and water. Whisk until well combined.
- Pour the wet into dry ingredients, and mix with a wooden spoon or silicone spatula until just combined. Don’t worry about the lumps.
- Spoon the batter into lined muffin tins. Add the raspberries to every muffin and press them slightly.* (see notes)
- Place the muffins in the preheated oven and bake for 20 minutes until the toothpick inserted into the middle of the muffin comes out clean.
- Let them cool down in the muffin tin for 15 minutes, then transfer on the cooling rack to cool completely.
- Enjoy!
Notes
*I prefer adding raspberries this way rather than mixing them into the batter since they are very delicate, and mixing will break them. This will also result in losing the sweet and sour taste. *Also, you can spoon just half of the batter into lined muffin tin, add raspberries and then spoon the rest of the batter on top of them. *You can use frozen raspberries as well, since these are available all year around, and the taste is the same.
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