Raspberry & Chocolate Muffins

raspberry-chocolate-muffinsEveryone loves Chocolate Muffins, but when you add a secret ingredient to the recipe, like raspberry, then you are on your way to create a culinary masterpiece! I love Raspberry scones and raspberry cakes, so naturally I was drawn to this beautiful recipe for Raspberry & Dark Chocolate Muffins. Soft and spongy cake like muffins, dotted with the deep red of the berries and the contrasting dark chocolate, it is a treat for the eyes and the mouth.

[Recipe adapted from the baking cookbook called Bourke Street Bakery – The Ultimate Baking Companion; photo courtesy of Jules Clancy]

I have always been a fan of fruit & chocolate pairings – its like a fail-proof marriage of flavors, as long as you use complimentary tastes. Berries and chocolate, or Orange and chocolate are among those that pair well indeed. The Raspberry Muffins are just like those that you get in a bakery, so try the recipe to recreate the magic in your own kitchen!

Raspberry & Dark Chocolate Muffins

Makes about 9 muffins

250g (9oz) plain flour
1 1/2t baking powder
200g (7oz) caster sugar
200g (7oz) unsalted butter
3/4C natural yoghurt
1/2C water
2 eggs
100g (3 1/2oz) dark chocolate, roughly chopped
150g (5oz) raspberries, fresh or frozen
2T raw granulated sugar or demerrera


Preheat oven to 190C (375F). For fan forced oven reduce temperature by 20C or 40F. Line 9 holes of a large muffin tray with papers.

Combine flour, baking powder and sugar in a large bowl and make a well in the centre

Melt butter then remove from the heat. Stir through yoghurt and water and then add eggs, stirring well afterwards.

Pour butter mixture into the well in the dry ingredients and stir to combine. Don’t stress if there are a few flour lumps. Fold through raspberries and chocolate and spoon into prepared muffin papers. Sprinkle with raw sugar.

Bake for 30 – 45 minutes or until muffins are lightly golden and feel firm and spring back when you push them gently on the top. Allow to cool in the tray, before indulging into a lavish bite!

These Raspberry Muffins taste especially good while still warm and the chocolate is all molten but will keep for up to a week in the fridge.

Similar Recipes
Raspberry White Chocolate Cheesecake
Raspberry Ice Cream Floats
Whole Grain Blueberry Pancakes


  1. Love these muffins!

  2. Looks soft , spongy and moist.nice click 🙂

  3. Looks simple to make and delicious to eat. I would love to try. Thanks for sharing.

Speak Your Mind