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.
- 100 grams water, lukewarm
- 50 grams baking cocoa
- 2 eggs
- 120 grams sugar
- 320 grams flour
- 1 packet of baking powder
- 1 tsp vanilla sugar, homemade, heaped
- 100 grams milk
- 150 grams sunflower or rapeseed oil
- 1 bar of dark chocolate, chopped (or 100 grams dark chocolate chunks)
- 150 grams raspberries, fresh (or frozen, defrosted)
Preheat the oven to 180°C top/bottom heat.
Pour the water with the cocoa into the mixing bowl, stir for 10 seconds/speed 3.
Add eggs and sugar, beat 20 seconds/speed 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.
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.
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.