Double Choc raspberry muffins!!

It's pretty hard to resist the combination of rich dark chocolate and raspberries; they're definitely a match made in heaven. Personally, I find most commercial muffins too sweet, especially gluten-free varieties, as bakers often try to mask the lack of texture with additional sugar.

For these muffins, I've used the best quality Dutch cocoa I could purchase, along with dark chocolate chips. The slight bitterness of the chocolate pairs well with the tartness of the raspberries. Of course, you could use milk chocolate chips, but the muffins won't be as rich and decadent.

Dutch cocoa is a processed, unsweetened cocoa with a neutral pH. It has a mellow, smooth flavour and produces a darker result in your baking (and it doesn't come from the Netherlands!). It requires baking powder to create the rise in the muffins. Dutch cocoa also dissolves easily in liquids. If you choose to use natural cocoa powder, which is more acidic, you'll need to swap the baking powder for baking soda to achieve the same effect. In recipes where you're not after a rise, such as chocolate ice cream or hot chocolate, the two types of powder are interchangeable and the choice is up to personal preference. Understanding a bit about the chemistry of baking can lead to better results.

To ensure evenly-sized muffins, I prefer to use my 40ml ice cream scoop. This takes the guesswork out of distributing an even amount of batter into each muffin paper.

When it comes to presentation, there's an abundance of choices. I've used muffin papers here, but you could also use patty cases. Making your own muffin papers is very straightforward, and there are numerous short videos on YouTube that guide you through the process. There are thousands of different decorations, colours and patterns to choose from. Due to the lightness of these muffins, I recommend not using silver foil patty cases as the muffins can dry out a bit. Other than that, let your creativity run wild!

To see my video on how to make these decadent muffins, click on the link below the recipe.

Makes 12

• 1½ cups plain flour

• 1 cup sugar

• ½ cup cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ¼ tsp xanthan gum (only needed if using gluten-free flour)

• 1 tsp vanilla extract

• 2 eggs, beaten

• 100 g butter, melted

• 250 ml milk

• 150 g frozen raspberries

• ½ cup dark chocolate chips

Preheat oven to 180°C fan/200°C.

Place dry ingredients in a large bowl and whisk to combine. Make a well in the centre.

Keep aside 12 whole raspberries. Mix eggs, milk, remaining raspberries, vanilla and butter in a large jug.

Add milk to dry ingredients. Mix well. Gently fold through chocolate chips.

Line a 12 patty tin with paper liners. Using an ice cream scoop, place mixture in liners. Top each muffin with a whole raspberry.

Bake for 20-25 minutes. Muffins are cooked when the top is gently pressed and springs back.

Cool on a wire rack.

Updated July 2023