Chocolate Raspberry Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 teaspoons baking powder
02 -
200 g plain flour
03 -
150 g wholemeal spelt flour
04 -
200 g rapadura sugar
05 -
Icing sugar to dust over finished muffins
06 -
Sprinkle raw sugar on top before baking
→ Wet Ingredients
07 -
250 ml water
08 -
100 g Greek yoghurt
09 -
2 eggs, lightly whisked
10 -
250 g salted butter, melted and allowed to cool
11 -
1 teaspoon vanilla extract
→ Mix-ins
12 -
200 g dark chocolate, chopped roughly
13 -
225 g frozen raspberries
# Instructions:
01 -
Set your oven to 190°C for convection or 170°C for fan-forced. Line a 12-slot muffin tray with baking paper or cupcake liners.
02 -
Grab a big mixing bowl and toss together the spelt flour, regular flour, baking powder, and rapadura sugar. Mix to make sure they’re evenly combined.
03 -
In a second bowl, blend the yoghurt and water using a fork until it’s smooth. Add the melted butter, eggs, and vanilla, giving it a couple of quick stirs. Don’t overdo it—it’s fine if it’s not perfectly mixed.
04 -
Pour the bowl of wet ingredients on top of the dry ones. Using a wooden spoon, gently mix everything until just combined. Lumps are totally okay here.
05 -
Carefully fold in the raspberries and chocolate chunks. Stop when the flour is no longer dry, but don’t stir too much.
06 -
Spoon the mixture into the muffin cups so they’re about two-thirds filled. Add a sprinkle of raw sugar to each one. Bake for around 25 minutes or until they’re golden and set in the middle.
07 -
Take them out of the oven and let them cool down. Dust with icing sugar once they’re cool or enjoy them warm. Store completely cooled muffins in the fridge for up to five days, or freeze for a month.
# Notes:
01 -
Keep your batter as light as you can—extra mixing leads to chewy muffins.
02 -
For busy mornings, freeze the muffins individually in ziplock bags to grab and go.