Raspberry and Dark Chocolate Muffins | DonalSkehan.com, A grown up version of a cupcake!
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Raspberry and Dark Chocolate Muffins

October 04

These rich dark chocolate muffins are beautifully balanced with ruby red raspberries.  This mix is incredibly easy to prepare, make sure to prepare all your ingredients in advance and all it takes is a little mixing and you have a fudgy dark chocolate muffin mix.


  • serves Serves 12
  • time 30 mins


  1. 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tray with paper cases.
  2. 2. In a bowl, whisk together the butter, buttermilk and set aside. In a standalone mixer, beat the eggs with the sugar until light and fluffy. Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined.
  3. 3. Stir through the fruit and dark chocolate until combined. Be sure not to over mix the batter. Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes.
  4. 4. Remove from the oven and place on a wire wrack to cool.

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Makes 12 muffins

100g of butter, melted

200ml of buttermilk

2 large free range eggs

150g of caster sugar

250g of self raising flour

250g of fresh raspberries

200g of dark chocolate, roughly chopped


You'll Need

Muffin tray

Paper cases


Standalone mixer or electric whisk