Dark chocolate raspberry muffins made with delicious fresh raspberries, teasing little pieces of dark chocolate and a sensational moist centre for only 200 calories each!
These decadent dark chocolate raspberry muffins are so quick and easy to make.
If you love chocolate and raspberries then you’ll love this recipe!
Also, as they’re stuffed full of little chocolate pieces I definitely think that kids will love them too!
Folks, the soft fruit harvest here in Scotland has been so good this year that Lynne and I have been loving all the baskets of fresh strawberries and fresh raspberries that we’ve been getting through.
I already made great use of fresh strawberries with the delicious strawberry chia overnight oats breakfast recipe published last week so I couldn’t let those equally delicious fresh raspberries be all alone could I?
To keep things as simple and as easy as possible I used my classic method of combining one bowl of wet ingredients with one bowl of dry ingredients for these dark chocolate raspberry muffins.
You’ll find I use this tried and tested simple method with many of my other muffin recipes too which you can check out in the list below.
When I took these dark chocolate raspberry muffins into my work for their usual “taste testing” they went down really well. In fact some said these were their most favourite muffins I’d made yet!
So, I mentioned in the strawberry chia overnight oats recipe that when I lived in Dundee, one of the jobs I used to do was to go and pick the soft fruits from local farms for supermarkets to earn some extra pocket money when they were in season.
A lot of the soft fruits also went into jam making and in Dundee there used to be a huge jam making industry.
Indeed Dundee was once famous for its’ jute, jam and journalism. Sadly all those industries are now all gone except for journalism.
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Other Popular Muffins Recipes For You To Try
- Banana Blueberry Breakfast Muffins – say “hello” and “good morning” to these healthier, delicious breakfast muffins.
- Low Fat Banana Peanut Butter Muffins – just 184 calories each and made with delicious peanut butter and sweet tasting bananas.
- Gluten Free Chocolate And Beetroot Muffins – deliciously moist with a fluffy textured centre and oozing with chocolate taste.
- Wholemeal muffins with chocolate chips are not only delicious and easy to make but they’re sugar free muffins too!
Coming Next Time on Neil’s Healthy Meals
Talking of jobs, I also mentioned in that post that I would be out on the road travelling around Scotland and I’ll actually be in Dundee in a couple of weeks time.
This week it’s Inverness and Aberdeen. This was the view in Inverness, looking down the River Ness. We had amazing weather and sudden heatwave that came on!
Next week I’m off to Ayr and then Kirkcaldy, continuing with the work project I’m currently running.
Kirkcaldy is where I spent the first 8 years of my life before moving to Gibraltar, where my father was posted whilst he was in the Royal Navy. It’s been years since I was back in Kirkcaldy.
I’m grateful for this opportunity to get out and about and travel the beautiful country that I live in.
Right, back to the food for next week.
Catch you then!
Dark Chocolate Raspberry Muffins Recipe
These chocolate raspberry muffins are delicious!
Why not try substituting the raspberries for strawberries? Combined with chocolate, that combination is also delicious!
I’d also love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Dark Chocolate Raspberry Muffins
- 250 g self-raising flour
- 1 tsp bicarbonate of soda
- 120 g caster sugar
- 100 g dark chocolate 70%, finely chopped
- 1 large eggs
- 50 ml vegetable oil
- 100 ml Plain Yogurt 0% fat
- 200 g fresh raspberries
- Pre-heat oven to 200C / Fan 180C
- Line muffin tray with paper cases.
- Sieve flour into a large bowl, add the bicarbonate of soda, sugar and chopped dark chocolate.
- In a separate bowl, mix in the egg, vegetable oil and yogurt.
- Fold these wet ingredients carefully into the dry ingredients, then carefully fold in the raspberries.
- Divide the mixture equally between the paper cases.
- Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a toothpick (which should come out clean) to check they are cooked.
- Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
- Once cooled completely, store in an airtight sealed container.