Raspberry and Chocolate Muffins
Discover the perfect blend of sweet and tangy with our Raspberry and Chocolate Muffins. Easy to make and packed with vibrant summer flavours, they're an irresistible treat perfect for sharing any time of year.
preparation: 15 minutes
making: 30 minutes
total: 45 minutes
servings: 18 muffins
nutrition: 236 calories per serving
cuisine: British
Ingredients
- 2 eggs
- 200g Greek yoghurt
- 200g white granulated sugar
- 200g baking spread or butter
- 300g self-raising flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 350g frozen raspberries
- 100g dark chocolate chips
For dusting
- icing sugar
Method
Preheat the oven to 175°C with a fan.
Prepare the muffin tray and cupcake cases.
Melt the butter and set it aside to cool.
Place the eggs into the mixing bowl and, using a hand whisk, beat them for a while.
Add the sugar and beat together for about 5 minutes until the sugar is dissolved.
Add the Greek yoghurt, melted butter, and vanilla extract, and beat together until well combined.
Sift the flour with the baking powder and add to the mixture gradually, stirring between each addition.
Finally, add the frozen raspberries and chocolate chips, and gently but quickly stir them into the dough.
Use a spoon to fill the bun cases with dough.
Put them into the oven and bake for 30 minutes.
From the recipe, you shall be able to get 18 muffins. Depending on the size of the oven and muffin cases, you may need to split the baking into portions.
Take the muffins out of the oven and let them cool down naturally.
Dust with icing sugar.
