Chocolate Raspberry Muffins
Chocolate Raspberry Muffins

Chocolate Raspberry Muffins

These muffins are incredibly rich and contain just the right mix of chocolate and fruit. They’re sweet enough to qualify as cupcakes too, so feel free to add your favourite frosting and decorate them to your liking.
Total Time
50 Minutes
250g of frozen raspberries
250g of caster sugar
120ml of neutral vegetable oil (such as sunflower oil)
240ml of plain full-fat vegan yogurt
1 tbsp of vanilla extract
250g of plain flour
35g of cacao powder
1 pinch of sea salt
1 tsp of baking powder
1 tsp of bicarbonate of soda
85g of vegan dark chocolate chips
Step 1

Remove the frozen raspberries from the freezer before starting the recipe to allow them to thaw for a few minutes. Then, preheat the oven to 160°C Fan/Gas Mark 4 and grease a muffin pan or line it with paper cases.

Step 2

In a large bowl, mix the sugar, oil, yogurt and vanilla. Mix in the flour, cacao powder, salt, baking powder and bicarbonate of soda using a spatula or wooden spoon, until you get a smooth batter.

Step 3

Gently fold in the chocolate chips and raspberries.

Step 4

Spoon the batter into the muffin cups and bake for 30 minutes, if you’re making 12 small muffins, or 35 minutes if you’re making 9 larger muffins, until a cocktail stick comes out clean.

Recipe courtesy of Best Of Vegan by Kim-Julie Hansen

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