If you have frozen (or fresh!) raspberries kicking around, these chocolate raspberry muffins are a very good use for them. These are adapted from my chocolate beet muffins, and while similar in texture they are less earthy and more sweet thanks to berries replacing a vegetable. I love the beet muffins, too, but raspberries!
Mixed all in one bowl, these are well worth making for an afternoon snack and make an entirely appropriate chocolate breakfast. I didn’t include chopped chocolate in the batter because I was out but it’d be a nice addition.
So while you might want to wait until summer for fresh raspberries, these are just as good with frozen and can be made year round. In about a month I’ll make another batch with garden berries.
If you have lots of raspberries on hand, try this summer classic chocolate raspberry cake, raspberry yogurt muffins (made with non-dairy yogurt) or raspberry oatmeal scones, all of which can also be made with frozen berries.
Ingredient Notes and Substitutions
- Spelt flour: as usual, another wheat flour can replace spelt. Since it’s whole grain, you can use whole wheat flour for the same result, or all-purpose for a lighter muffin. If you want to stick with spelt, light can be used in place of the whole grain flour.
- Cocoa powder: I use natural cocoa powder which is a bit lighter in colour and tastes quite strong and slightly bitter. If you want a milder chocolate flavour, use Dutch process. Since the recipe uses both baking soda and powder, you’re fine with either type of cocoa.
- Coconut sugar: Cane sugar can be substituted for coconut sugar.
- Non-dairy milk: I always use oat milk, but any thin milk will work, and you can also use dairy milk.
- Olive oil: use any oil that’s liquid at room temperature in place of olive oil if preferred.
- Add-ins: fold in some chopped dark chocolate or chocolate chips along with the raspberries, or add something like cocoa nibs.
Frozen raspberries can be easier to mix in than fresh, and will stay in one piece more easily than fresh. I quite like the kind of raspberry streaks that form when using fresh berries, but both are delicious.
Most muffin and quick bread recipes don’t require egg replacers to hold together perfectly well, and that’s the case here too. You don’t need to add any additional ingredients or whisk an egg in – the muffins are sturdy, light, and perfectly chocolatey.
How to Store
Storage: the muffins can be kept in a sealed container in a cool room for 3-4 days, but should be stored in the refrigerator if your home is warm.
Freezing: transfer cooled muffins to an airtight container and freeze for up to three months.
- Don’t over-mix: if the batter is mixed for too long, the muffins will turn out chewy and tough.
- Stick to listed substitutions: I haven’t tried making this recipe gluten-free, for example, and would be hesitant to use GF flour here without any other changes.
- Do a skewer test: with chocolate muffins, it’s harder to tell when they’re finished baking from the colour alone. A wooden skewer or toothpick inserted into the centre of a muffin should come out clean when the muffins are baked.
More Vegan Muffins
Vegan Banana Oatmeal Muffins
Blueberry Almond Muffins
Chocolate Beet Muffins
Vegan Carrot Muffins
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Chocolate Raspberry Muffins
- 225 grams whole-grain spelt flour
- 100 grams coconut sugar
- 50 grams cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 400 ml non-dairy milk
- 80 ml olive oil
- 125 grams raspberries, fresh or frozen
- Preheat the oven to 190°C (375°F) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the centre.225 grams whole-grain spelt flour, 100 grams coconut sugar, 50 grams cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Pour the milk and olive oil to the centre of the bowl and gently mix until just combined. Don’t over mix.400 ml non-dairy milk, 80 ml olive oil
- Add the raspberries and fold until they’re evenly incorporated throughout the batter.125 grams raspberries, fresh or frozen
- Add the batter into the prepared muffin tin, filling each tin about evenly. They should be right around three-quarters full. Top each muffin with a couple of extra raspberries if you’d like.
- Bake for 18-20 minutes, or until the muffins spring back lightly when touched and a toothpick inserted into the middle of a muffin comes out clean.
- Cool the muffins in the tin for 5 minutes before carefully removing and cooling fully on a rack. Keep the muffins in a sealed container in a cool room or the refrigerator for 3-4 days, or freeze up to three months.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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