You are only 30 minutes away from the ultimate muffin dream!
Yes, that’s absolutely possible. Take this simple muffins recipe, where you just weigh out the ingredients and mix everything together. And in no time you can put them in the oven. So, within 30 minutes you’ll have a tray with the best raspberry chocolate muffins in your hands.
The fluffy basis muffin dough is pimped with a hint of vanilla. The muffins are fully loaded with sweet raspberries, for the full fruity floral raspberry taste. And the chocolate chips perfectly complete the raspberries.
You can use any chocolate you want. Use your favorite chocolate for the perfect taste. If you can get hold of some plantbased white chocolate, try and use it for the muffins. Ricemilk or sojmilk white chocolate goes perfectly well with raspberries.
Recipe (12 muffins):
150g plantbased milk
65g chocolate (chips)
190 – 200g frozen raspberries
2 ½ tsp baking powder
¼ tsp salt
1 tsp vanilla sugar
2 tsp vanilla extract
Baking: 180° grad celsius– 20 to 22 minutes
Mix up the dry ingredients flour, sugar, baking powder, vanilla sugar and salt, in a bowl.
Stir the milk, oil and vanilla extract together.
Combine the dry and the wet ingredients and the chocolate chips (optionally keep some for spreading them on the top of the muffins) mix it gently and as short as possible. Just like that the ingredients are well combined to a nice muffin dough.
Fill the muffin forms with a tablespoon of dough each. On top of that spread 2/3 of the raspberries. Then fill the muffin forms with the remaining dough. Finally spread the rest of the raspberries – and if you kept some also the chocolate chips – on the very top and very gently push them into the dough a little bit.
Put the muffin tray into the oven and bake them for 20 to 22 minutes
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