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Double Chocolate and Raspberry Muffins

These muffins include Dr. Oetker Fine Dark Cocoa Powder and Extra Dark Chocolate Chunks to make a great snack.

12 Muffins

Easy 40 Minutes



For the recipe  Double Chocolate and Raspberry Muffins

For the Muffins:

12 Dr. Oetker Muffin Cases
200 g Plain Flour (7 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
15 g Dr. Oetker Baking Powder (1 tbsp)
115 g Dark Brown Sugar (4 oz) Free of lumps
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks
150 ml Whole Milk (¼ pt)
115 g Unsalted butter (4 oz) melted
200 g Raspberries (7 oz)
2 Medium Eggs Beaten




Double Chocolate and Raspberry Muffins

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Put the Muffin Cases in a deep muffin tray.


Sift the flour, Cocoa Powder and Baking Powder into a bowl. Stir in the sugar and Chocolate Chunks and make a well in the centre.


Mix the eggs, milk, and melted butter together and pour into the well, then stir to form a stiff, well-blended batter. Carefully fold in the raspberries.


Divide the batter equally between the muffin cases. Smooth the tops slightly and bake for about 25 minutes, until risen to the top of the cases and just set in the centre. Transfer to a wire rack to cool. Delicious served warm.

1 muffin = 85g

Nutritional Information for the recipe Double Chocolate and Raspberry Muffins

Per Serving Per 100 g / ml
Energy 1026 kJ
245 kcal
1181 kJ
282 kcal
Fat 13.28 g 15.26 g
Carbohydrate 25.70 g 29.54 g
Protein 4.67 g 5.37 g