Raspberry-chocolate muffins
Bartug
Prep Time: 10 min
Cook Time: 20 min
Total: 30 min
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Mother's Day is just around the corner. In addition to flowers, home-made muffins will also fit perfectly.
The raspberry-chocolate muffins are super juicy, taste great thanks to the chocolate pieces and raspberries - a good combination: fruity and chocolaty.
Also perfect for spontaneous visits: They are quickly prepared and ready to eat within a few minutes and put a smile on every guest's face or you prefer to eat them yourself.
The raspberry-chocolate muffins are super juicy, taste great thanks to the chocolate pieces and raspberries - a good combination: fruity and chocolaty.
Also perfect for spontaneous visits: They are quickly prepared and ready to eat within a few minutes and put a smile on every guest's face or you prefer to eat them yourself.
Instructions
1
Preheat the oven to 180°C top/bottom heat.
2
Pour the water with the cocoa into the mixing bowl, stir for 10 seconds/speed 3.
⏱ 10 sec 🌀 3
3
Add eggs and sugar, beat 20 seconds/speed 4.
⏱ 20 sec 🌀 4
4
Mix the flour, baking powder, vanilla sugar, milk and oil in a mixing bowl for 30 seconds/speed 4 to form a smooth dough.
⏱ 30 sec 🌀 4
5
Line a baking sheet with parchment paper and 12 muffin cases. Pour the batter into the muffin molds and spread the chopped chocolate (or choco chunks) with the raspberries on top.
6
Place the baking sheet in the middle shelf and bake for about 20 minutes. Then let cool on a wire rack. The finished muffins become firmer as they cool down.
⏱ 20 min
Nutrition
3964kcal
Calories
206g
Fat
