📝 Ingredients Breakdown
| Ingredient | Amount |
|---|---|
| Wet Ingredients | |
| Plant-based milk | 240ml |
| Apple cider vinegar | 1 tbsp |
| Smooth peanut or almond butter | 60g |
| Thick coconut yogurt | 60g |
| Light olive oil | 60ml |
| Coconut or light brown sugar | 100g |
| Agave or caster sugar | 100g |
| Dry Ingredients | |
| Plain or GF plain flour | 280g |
| Cocoa powder | 50g |
| Baking powder | 3 tsp |
| Salt | A pinch |
| Add-ins & Toppings | |
| Dark chocolate (chopped) | 90g + extra |
| Fresh raspberries | 100g |
| Raspberry jam | 12 tsp |
⏳ Preparation Overview
| Step | Time Needed |
|---|---|
| 🔪 Prep Time | 15 minutes |
| ⏲️ Bake Time | 25 minutes |
| ⏱️ Total Time | 40 minutes |
🔪 Step-by-Step Instructions
1️⃣ Preheat & Prep
- Preheat your oven to 160°C Fan / 180°C (350°F).
- Line a muffin tray with 12–14 muffin liners.
2️⃣ Make the Buttermilk
- Mix plant-based milk and apple cider vinegar.
- Let it sit for 5 minutes to curdle (this makes vegan buttermilk).
3️⃣ Prepare the Batter
- In a large mixing bowl, whisk together:
✅ Buttermilk (from step 2)
✅ Nut butter, coconut yogurt, olive oil, coconut sugar, and agave sugar - Sift in the flour, cocoa powder, and baking powder.
- Add a pinch of salt and whisk until smooth.
4️⃣ Add Mix-Ins
- Gently fold in the chopped dark chocolate and raspberries.
5️⃣ Fill the Muffin Liners
- Divide the batter evenly between the 12-14 muffin cases, filling to the top.
- Add 1 tsp of raspberry jam to the center of each muffin.
- Use a toothpick to gently swirl the jam into the batter.
6️⃣ Bake
- Place the muffins in the oven and bake for 25 minutes.
- Check with a toothpick—if it comes out clean, they’re ready!
7️⃣ Cool & Top with Extra Chocolate
- Let muffins cool in the tray for 5 minutes.
- Transfer to a wire rack and top with extra chocolate chunks (they’ll melt slightly).
- Let them sit for 20 minutes before enjoying!
🔥 Pro Tips for Success
✔️ For High Muffin Tops – Fill the liners all the way to the top!
✔️ Extra Gooey Texture – Slightly underbake them by 1–2 minutes for a softer center.
✔️ Nut-Free Option – Swap nut butter for sunflower seed butter or extra yogurt.
✔️ Boost the Flavor – Add 1 tsp espresso powder to enhance the chocolate taste!
🍽️ Perfect Pairings
☕ With Coffee – Enjoy with a creamy oat milk latte for a perfect breakfast treat.
🍦 With Ice Cream – Serve warm with a scoop of vanilla or raspberry sorbet.
🍫 With More Chocolate – Drizzle with melted dark chocolate for an extra indulgent bite!
❓ FAQs
💬 Can I use frozen raspberries?
Yes! Use them straight from the freezer (don’t thaw) to prevent excess moisture.
💬 How do I store leftovers?
Keep in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.
💬 Can I freeze these muffins?
Absolutely! Freeze for up to 1 month and let them thaw at room temperature before serving.
🍽️ Final Thoughts
These Vegan Raspberry Chocolate Muffins are rich, moist, and bursting with flavor! The combination of dark chocolate, fresh raspberries, and jam swirl creates the perfect balance of sweet and tangy goodness. A must-try for any chocolate lover! 🍫😍
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