Chocolate Raspberry Muffins (Print Version)
# Ingredients:
→ Dry Components
01 -
200 g plain flour
02 -
2 teaspoons baking powder
03 -
200 g rapadura sugar
04 -
150 g wholemeal spelt flour
05 -
Raw sugar to sprinkle on top
06 -
Icing sugar for finishing
→ Wet Components
07 -
100 g Greek yoghurt
08 -
250 g salted butter, melted and allowed to cool
09 -
1 teaspoon vanilla extract
10 -
2 eggs, slightly whisked
11 -
250 ml water
→ Extras
12 -
200 g dark chocolate chunks
13 -
225 g frozen raspberries
# Instructions:
01 -
Set your oven to 190°C if using convection or 170°C for a fan-forced oven. Lay baking paper cups in a 12-slot muffin tin.
02 -
In a large bowl, toss together the spelt flour, regular flour, baking powder, and sugar. Give it a good mix until evenly distributed.
03 -
Take a smaller bowl and gently whisk together water and yoghurt. Pour in the cooled butter, vanilla extract, and egg mix, blending just a bit until mixed but not fully smooth.
04 -
Add the wet mix to the dry mix in the bigger bowl. Using a wooden spoon, gently stir until everything just comes together without beating it too much.
05 -
Carefully fold in the frozen raspberries and chunks of dark chocolate, ensuring the flour is moistened but the batter stays lumpy.
06 -
Spoon the batter into the prepared muffin slots, filling each about two-thirds full. Sprinkle some raw sugar on top and bake for about 25 minutes in the preheated oven until golden and fully set.
07 -
Take out of oven and let cool. Once they're completely cool, sprinkle with icing sugar. These can be eaten fresh or stored in the fridge for up to five days or in the freezer for about a month.
# Notes:
01 -
If you mix the batter too much, your muffins might end up heavy and chewy.
02 -
To take these as a quick snack, freeze them individually in ziplock bags once cooled.