Muffins with raspberries and chocolate

Recipe for quick muffins with raspberries and white chocolate

Prepare today with me super simple, very quick and incredibly tasty muffins with raspberries and chocolate. I made my muffins with chopped white chocolate, but you can also use another type of chocolate. You can even prepare the muffins without using a mixer! All ingredients just need to be quickly mixed with a spoon and placed into cupcake liners. Such muffins with white chocolate and raspberries are a great idea for a sweet dessert, but also a snack at school or during work. You must try this recipe!

Chocolate muffins with raspberries and white chocolate – notes

My daughter was nagging me that she would eat muffins with white chocolate and fresh raspberries. So, at the first opportunity, I bought fresh raspberries at the market, prepared the other ingredients, and dragged her to work. If she wants muffins – let her make them :) And that’s how my daughter made her debut on my reel :) As you can see from the video and the recipe itself – such cupcakes with raspberries and white chocolate are incredibly easy to make and anyone can handle it! So be sure to try this recipe, and then let me know in the comments how you liked them :)

And if you like sweet baked goods with raspberries, then also check out my other recipes with these delicious fruits.

Ingredients and substitutes necessary for preparing muffins

To prepare these muffins, you will only need very simple and easily accessible ingredients. Below is a condensed list of products I used and possible substitutes.

• chocolate – my daughter loves white chocolate, so we added it here – incidentally cutting down a bit on the amount of sugar added – you can also substitute it with milk or dark chocolate. If you want to use dark chocolate, you can add a little more sugar to the dough – e.g., 50 g more.
• natural yogurt – I used thick and full-fat Greek yogurt; if you use traditional natural yogurt, or a low-fat one, you will slightly reduce the calorie content of the muffins
• oil – I used rapeseed oil, but you can also use sunflower oil, or coconut oil; it can also be melted and cooled butter.
• raspberries – I used fresh raspberries; out of season, you can also use frozen fruits – you don’t need to thaw them beforehand

If you want to additionally enhance the flavor of the muffins, you can add a little lemon juice to them – in that case, add less milk. You can also use flavorings – such as vanilla or almond.

What to substitute raspberries with in the recipe?

If you don’t have raspberries, or don’t like them, you can use other small fruits – e.g., blueberries or bilberries. Larger ones – like strawberries, peaches, or apricots – should be cut into larger cubes beforehand. And cut fruits for topping into slices or half-slices. In winter, you can also use canned or compote fruits :)

How to store muffins with raspberries and chocolate?

These cupcakes with raspberries and chocolate can be stored at room temperature – I transferred them to a lidded container so they wouldn’t dry out. If you want the muffins to last longer, and it’s hot, you can put them in the fridge – you’ll be sure that the fruits baked on top won’t start to mold. You can also freeze the muffins for about 3 months.

I hope my muffins with raspberries and chocolate will often grace your table :)

P.S. By the way, I recommend my Instagram profile, where you can also find my recipes and easily save them for later. You can also find videos on my TikTok :)

Recommended recipes for simple muffins

If you like such simple and quick muffins, then you must also try my other recipes. There is a huge selection of them on the blog, and here I recommend three such recipes, among others: