RASPBERRY AND CHOCOLATE MUFFINS are soft and incredibly tasty little cakes, full of flavor and aroma, suitable for many occasions throughout the day — from breakfast to coffee breaks, as an afternoon snack or a post-dinner treat. Their deliciousness, coming from the well-tested combination of chocolate and raspberries, makes them truly special little cakes your friends won’t easily forget.
From the first bite, the sweetness of the chocolate comforts the palate while the slightly tart, aromatic raspberries cleanse it and prepare it for the next bite. In short, a real symphony. Making these muffins is also easy and quick, especially if you follow closely the step-by-step photo recipe I provide below.
In just a few minutes, even without experience, you’ll bake these treats that will make both adults and children fall in love.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 316.81 (Kcal)
- Carbohydrates 41.57 (g) of which sugars 19.25 (g)
- Proteins 5.58 (g)
- Fat 15.52 (g) of which saturated 2.36 (g)of which unsaturated 11.10 (g)
- Fibers 1.43 (g)
- Sodium 67.37 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 1/4 cup + 1 tsp milk (at room temperature (about 2.2 fl oz))
- sunflower oil ((about 3.4 fl oz))
- 1 teaspoon vanilla extract
- 1/2 cup sugar ((about 4.2 oz))
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- salt
- 3/4 cup raspberries ((about 3.5 oz))
- 1/4 cup dark chocolate chips ((about 1.75 oz))
For the Raspberry and Chocolate Muffins you will need
- 8 Liners
- 2 Bowls
- 1 Sieve
- 1 Whisk
- 1 Spoon
Preparation — Raspberry and Chocolate Muffins
Preparing the RASPBERRY AND CHOCOLATE MUFFINS is very easy and quick.
In a bowl place the eggs, sunflower oil, milk, and vanilla extract and whisk everything together with a hand whisk.
In a second bowl place all the dry ingredients: sifted flour, baking powder, salt and the sugar. Then mix everything together.
Add the egg mixture to the dry ingredients and mix quickly with a hand whisk or a spoon. Add the lightly floured raspberries and the chocolate chips, and gently fold them in with a spatula.
Fill the muffin liners about 3/4 full. I used rigid paper liners, but you can use disposable aluminum liners, silicone ones, or the classic paper liners placed inside a muffin tin.
Bake the raspberry and chocolate muffins in a preheated, conventional (static) oven at 356°F and bake for 20-25 minutes. As always, check doneness with the classic toothpick test.
Once baked, remove them from the oven and let them cool completely before enjoying them at breakfast or as a snack.
