Description
Easy Chocolate and Raspberry Muffins that are soft, moist and fluffy, with a crunchy topping. They are packed with fresh raspberries and chocolate chunks for extra flavor.
Ingredients
Units
Scale
Dry ingredients
- 1 1/3 cup all-purpose flour (200 g)
- 3/4 cup cane sugar (120 g)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cardamom
- 1/4 tsp salt
Wet ingredients
- 1/2 cup almond milk
- 1/4 cup vegetable oil (60 g)
- 1/4 cup dairy-free yogurt (60 g)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Garnishes
- 4 ounces (120 g) fresh raspberries
- 1/4 cup chocolate chips (60 g)
- Granulated sugar for topping
Instructions
- Preheat the oven to 200°C (395°F). Grease and line 8 muffin tin with paper liners.
- Add all the dry ingredients to a large mixing bowl and whisk until well combined.
- Add all the wet ingredients to a separate mixing bowl and whisk.
- Gradually pour the dry mixture in the wet one, and gently fold with a spatula until just combined. Don’t over mix the batter. It’s okay if some lumps remain in the batter.
- Add the raspberries and chocolate chips. Fold until just incorporated. Rest the dough for 30 minutes.
- Use a large spoon to divide the batter into the prepared muffin tins. Fill the cavities up to three-quarters full. If using a muffin tray, use every other muffin well.
- Sprinkle some granulated sugar on top of the muffins.
- Bake for 5 minutes at 200°C (395°F). Then reduce the temperature of the oven to 180°C (350°F) and bake for 20-25 minutes, or until a toothpick inserted in a muffin comes out mostly clean.
- Allow the muffins to cool in the muffin pan for 15 minutes. Then carefully remove the muffins from the pan and transfer them to a wire rack to cool completely.
Notes
- Storage – Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.