Raspberry & Chocolate Muffins
Soft, buttery vanilla muffins bursting with juicy raspberries and pockets of melted chocolate, finished with a crisp sugar-crusted top.
Ingredients
- 2 cups plain flour plus 1 tbsp extra to dust raspberries
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter melted
- 2 tbsp neutral oil or light extra virgin olive oil
- 1 cup sugar caster or raw
- 2 large eggs
- 2 tsp vanilla extract or essence
- ½ cup milk
- 2 cups raspberries fresh or frozen
- 100 g chocolate chips milk, dark or mixed
- 2 tsp raw sugar optional – for a crisp muffin top
Instructions
- Preheat oven to 180°C (fan-forced) and line a 12-hole muffin tin.
- In a medium bowl, whisk together 2 cups flour, baking powder and salt.
- In a large bowl, whisk melted butter, oil, sugar and vanilla until well combined.
- Add eggs one at a time, whisking well after each.
- Fold in the dry flour mix and milk into the wet mix, 1/3 at a time, until it is all combined.
- Toss the raspberries with the reserved 1 tbsp flour, then gently fold them through the batter along with the chocolate chips (don’t forget to save some raspberries and chocolate chips for topping).
- Divide batter evenly between muffin cups. Top each with a few raspberries and chocolate chips, and sprinkle a little raw sugar on top, if using.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack
