This moist, fluffy, sweetish-sourish delight is packed so full of chocolate discs, I think the cake batter is really not that much in each muffin at all! 🙂
The recipe is adapted from Perfect Puree. I once bought some puree from them and did try out some of their recipes with very good results.
Raspberry chocolate muffin (adapted from Perfect Puree)
- 375 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 4 medium eggs
- 310 grams caster sugar
- 1 tsp pure vanilla extract
- 227 grams unsalted butter, melted
- 450 grams raspberry puree *
- 2 cups chocolate chips/discs (I used dark chocolate)
- Preheat oven to 350 F. Prepare liners for muffins. I made 19 muffins from this recipe.
- Sift flour, baking soda, salt and baking powder into a large bowl. Set aside.
- Beat eggs with sugar and vanilla extract until light in color and creamy in texture.
- Slowly drizzle in butter and beat for a minute until incorporated.
- Drizzle in raspberry puree and beat until incorporated.
- Pour raspberry egg mixture into sifted dry ingredients and mix until combined. Final texture will be slightly lumpy but thick.
- Pour in chocolate chips/discs and mix.
- Spoon into prepared liners and bake for 30-35 minutes until a toothpick stuck in the center of the muffin comes out clean.
* My raspberry puree is made from 500 grams of frozen raspberry, thawed to room temperature, blended with 2 tsp of lemon juice and 3 tbsp of caster sugar.
I love the light pinkish color of the muffin! And you can see from the picture I wasn’t kidding about the amount of chocolate per muffin. A wonderful treat for anytime of the day.