Raspberry & Chocolate Muffins

bowl Serves 12


  • 2½ cups Flour
  • 3 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¾ cup Sugar
  • ¾ cup Milk Chocolate bits
  • 1 cup Milk
  • ½ cup Sour Cream
  • 125g Butter, melted
  • 2 Eggs
  • 1 tsp Vanilla Essence
  • 1 cup Raspberries (fresh or frozen)
  • Icing sugar to dust
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  • Preheat the oven to 180°C. Spray a 12-hole muffin pan with oil or line the holes with paper cases and spray around the top edges of the pan.

  • Sift the flour, baking powder and baking soda into a large mixing bowl. Stir in the sugar and chocolate bits and make a well in the centre.

  • Put the milk, sour cream, butter, eggs and vanilla essence into a separate bowl or jug and whisk until combined. Pour the mixture into the well in the dry ingredients and, using a large metal spoon, mix lightly and quickly until just combined. Fold through the raspberries.

  • Spoon the muffin mixture evenly into the prepared pan. Bake for about 25 minutes in the preheated oven, or until a skewer inserted into the centre of a muffin comes out clean. Set aside the muffins for a few minutes before transferring them to a cooling rack.

  • Dust the muffins lightly with icing sugar before serving.

  • Courtesy of Food Magazine. Recipe by Sandra Kinniburgh. Photography by Shaun Cato-Symonds.

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