Rich, fluffy and moreish bakery-style chocolate muffins with big muffin tops. These Double Chocolate Raspberry Muffins are packed with cocoa powder and chunks of Dark Raspberry Chocolate and fresh raspberries. Add on swirls of jam for a sticky fruity top and enjoy these vegan, easy-to-make and gluten-free muffins.
By Nourishing Amy
Double Chocolate Raspberry Muffins
Prep Time: 10
Serves: 12-14 People
Ingredients
240ml plant-based milk + 1 tbsp apple cider vinegar
60g runny, smooth peanut or almond butter
60g thick coconut yoghurt
60ml light olive oil
100g coconut or light brown sugar
100g agave or caster sugar
280g plain or GF plain flour
50g cocoa powder
3 tsp baking powder
A pinch of salt
90g Dark Raspberry Chocolate, chopped into chunks, plus extra
100g fresh raspberries
12 tsp raspberry jam
Method
Step 1
Preheat the oven to 160Fan/180ºC (350ºFarenheit) and line a muffin tray with 12-14 cases.
Step 2
Mix the milk and apple cider vinegar and allow to curdle for 5 minutes.
Step 3
For the batter: pour the milky mix into a large mixing bowl with the nut butter, yoghurt, olive oil and both sugars. Whisk until combined before sifting in the flour, cocoa powder and baking powder. Add a pinch of salt and whisk to thick, smooth batter. Fold in the chopped chocolate and raspberries.
Step 4
Divide between the 12-14 cases, filling all the way to the top for high-top muffins like these. Smooth over the tops and then add the spoon of jam in the middle. Gently use a toothpick to swirl it through the batter.
Step 5
To bake: place in the middle of the oven for 25 minutes, or until well-risen and an inserted skewer comes out clean.
Step 6
Place the tray on a wire rack and after 5 minutes, carefully lift the muffins out of the tray. Add a few more chunks of chocolate on top to melt and leave for 20 minutes.
Step 7
Enjoy warm or allow to cool fully and then store in a sealed container for 2-3 days. You can keep these in the freeze for 1 month and allow to defrost before eating.
