Double Chocolate Raspberry Muffins

Name: Double Chocolate Raspberry Muffins
Prep time: 35 min
Total time: 35 min
Ingredients: 260 g all-purpose flour; 200 g sugar; 40 g BAM cocoa powder; 1 teaspoon baking soda; a pinch of salt; 225 g sour cream; 120 ml whole milk; 120 ml oil; 1 egg; 1 teaspoon BAM vanilla paste; 115 g BAM dark chocolate drops; 250 g frozen raspberries or BAM raspberry topping

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Preparation time: 35 min
Difficulty:
Number of ingredients: 12

These double chocolate and raspberry muffins will be your new favorite breakfast, snack at work or relaxing meal. The chocolate muffins in our recipe are super delicious, full of chocolate flavor and filled with juicy raspberries as well as dark chocolate chips.

For true deliciousness and delicate texture we have made the chocolate muffins with eggs, oil, sour cream and milk. This gives the muffins that extra touch and provides a really full flavor and soft texture.

For a real chocolate color and flavor, we added BAM cocoa powder, sugar and baking soda to the dry ingredients. If you use cocoa without added sugar, the chocolate muffins will have a more intense chocolate flavor.

Use frozen raspberries, as they are easier to mix into the chocolate mixture. Fresh raspberries are very delicate and therefore lose their shape quickly. Instead of frozen raspberries, you can also use BAM Raspberry Topping and put a teaspoon in each muffin tin.

You can also prepare the following versions of muffins:

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Ingredients:

ingredients:

260 g all-purpose flour
200 g sugar
40 g BAM cocoa powder
1 teaspoon baking soda
a pinch of salt
225 g sour cream
120 ml whole milk
120 ml oil
1 egg
1 teaspoon BAM vanilla paste
115 g BAM dark chocolate drops
250 g frozen raspberries or BAM raspberry topping

Nutrition / serving

Energy Value	1756 kJ / 420 kcal
Fats	21,9 g
of which saturated fat	7 g
Carbohydrates	48,8 g
of which sugars	27 g
Dietary Fiber	3,4 g
Proteins	6,3 g
Salt	0,5 g

Instructions:

preparation process:

Preheat the oven to 200 °C. Grease or spray a muffin tray large enough for 12 muffins or line the tray with muffin paper. In a separate bowl, combine the flour, sugar, BAM cocoa powder, baking soda and salt. Whisk to combine. Make a small hole in the center of the mixture. In a separate bowl, combine the sour cream, milk, oil, egg and BAM vanilla paste. Again, whisk everything together until blended.

Pour the mixture of sour cream, milk, eggs, oil and BAM vanilla paste into the mixture of flour and the remaining dry ingredients. Mix everything with a silicone spatula to combine the dry ingredients with the wet ones. Add BAM dark chocolate drops and the raspberries. If you are using the BAM Raspberry Topping, add it after you have filled the muffin pan with the chocolate mixture. Keep stirring until only a few lines of the dry flour are visible.

baking:

Divide chocolate mixture evenly among prepared muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the chocolate muffins to cool (about 5 minutes ) on the baking tray, then transfer to a wire rack to cool completely. They can also be served while still slightly warm. If desired. Bon appetit!;)