• Caroline Murphy

Raspberry and dark chocolate chunk muffins

Recipe : Makes 12


375 g plain flour

240 ml buttermilk

120 ml sunflower oil

2 eggs

150 g caster sugar

50g brown sugar

215 g frozen raspberries

120g dark chocolate

4 tsp baking powder

1 tsp cinnamon

1/2 tsp salt


  1. Preheat oven to 170 degrees and line your muffin tin.

  2. In a bowl, gently toss together flour, baking powder, salt and cinnamon. Mix until they are combined.

  3. In your whisking bowl, combine brown sugar, caster sugar and eggs and whisk until a paler colour.

  4. Mix in your buttermilk and sunflower oil and combine.

  5. Add your wet ingredients to your dry ingredients and fold together gently by hand.

  6. The batter will be quite thick at this stage, once all the flour is combined add in your raspberries and dark chocolate chunks.

  7. Spoon the mix into your muffin cases and bake in the oven for 20-25 minutes until a skewer comes out clean.

  8. Allow to cool and store in an airtight container for 3 days.

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