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Irresistible Double Chocolate Muffins with Raspberries

There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen. Among the plethora of flavours to choose from, double chocolate muffins with raspberries stand out as a delightful indulgence. Combining the rich, velvety taste of chocolate with the tartness of juicy raspberries, these muffins offer a perfect harmony of flavours that will satisfy any sweet tooth.

The Allure of Chocolate

Chocolate has long been cherished for its ability to uplift the spirit. Whether enjoyed in a bar, a cake, or in this case, a muffin, chocolate brings warmth and joy. Double chocolate muffins take this love a step further by incorporating cocoa powder into the batter and adding chunks of dark chocolate, resulting in a rich and decadent treat. The added texture from the chocolate chunks not only enhances the chocolate flavour but also provides a delightful surprise in every bite.

The Tart Balance of Raspberries

Raspberries are the perfect foil to the sweetness of chocolate. Their tartness cuts through the richness, adding a refreshing note that elevates the flavour profile of the muffins. They provide a burst of juiciness, making each bite a delightful experience. Additionally, raspberries are packed with antioxidants and vitamins, offering a healthy twist to your indulgence.

Ingredients You’ll Need

To make your own batch of double chocolate muffins with raspberries, here’s what you’ll need:

Dry Ingredients:

• 200g plain flour
• 50g cocoa powder
• 150g caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt

Wet Ingredients:

• 2 large eggs
• 200ml whole milk
• 100ml vegetable oil
• 1 tsp vanilla extract

Additional Ingredients:

• 150g dark chocolate, chopped (or chocolate chips)
• 150g fresh raspberries (you can use frozen, but make sure they are thawed and drained)

Method

1. Preheat the Oven: Preheat your oven to 180°C (160°C for fan ovens) and line a muffin tin with paper cases.

2. Mix the Dry Ingredients: In a large bowl, sift together the plain flour, cocoa powder, caster sugar, baking powder, bicarbonate of soda, and salt. This ensures that everything is well combined and will help to lighten the texture of the muffins.

3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.

4. Combine the Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s perfectly okay if there are a few lumps.

5. Add Chocolate and Raspberries: Fold in the chopped dark chocolate and raspberries with care, ensuring that they are evenly distributed throughout the batter.

6. Fill the Muffin Cases: Spoon the mixture into the prepared muffin tin, filling each case about three-quarters full. This allows room for the muffins to rise without overflowing.

7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean. The tops should look set and slightly cracked.

8. Cool: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!

These double chocolate muffins with raspberries are best enjoyed fresh, still warm from the oven. They make a wonderful breakfast treat, an afternoon snack, or a sweet addition to any dessert table. For an extra indulgence, why not serve them with a dollop of clotted cream or a scoop of vanilla ice cream?

Whether you’re baking for yourself or sharing with friends and family, these muffins are sure to impress. With their rich chocolate flavour and the delightful burst of raspberries, they are a celebration of simple ingredients transformed into something truly special. So, gather your ingredients and get baking—you won’t regret it!

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