Chocolate Raspberry Muffins

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 334 kcal


  • 1 cup Flour
  • 0,5 cup Sugar
  • 1 Egg
  • 0,25 cup Soda
  • 0,25 cup Oil
  • 0,5 packet Baking powder
  • 1 handful Frozen raspberries
  • Cocoa powder for baking
  • 0,5 packet Powdered sugar
  • 4 tsp Lemon juice


  • Put the sugar and eggs in one of the bowls and stir until frothy with the mixer. Then add the oil and stir until frothy. Then add the flour, baking powder, cocoa powder and the spudel water and stir everything well. Fill the muffin tins half full with the chocolate batter and place 3 frozen raspberries upside down in a triangle in the middle of the muffin tin, then add another tablespoon of batter until the tin is 3/4 full. Preheat the oven to 200 ° C without convection and place the muffin tins or the muffin tray on a baking sheet and bake in the oven for 17 minutes. The batter is enough for 6 - 7 muffins.
  • After cooling, place the muffins on a plate. Put the powdered sugar in a bowl and dissolve the 4 to 5 teaspoons of lemon juice in it until it becomes a solid mass. Draw everything in lines over the muffins with a teaspoon and allow to dry.


Serving: 100gCalories: 334kcalCarbohydrates: 53.7gProtein: 4.4gFat: 10.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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