Moist chocolate muffins with dark chocolate chunks and fresh raspberries — a romantic dessert perfect for Valentine's Day. The batter combines the intense flavor of cocoa and dark chocolate with the tart freshness of raspberries, creating a visually and taste-wise appealing contrast. The muffins have a slightly crispy top, a soft center with visible chocolate chunks and juicy raspberries. Serve slightly cooled, dusted with powdered sugar or with a dollop of whipped cream/vanilla ice cream. They look great arranged on a heart-shaped platter or served individually in red cupcake liners — guaranteed effect.
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Preheat the oven to 180°C (top-bottom). Prepare a muffin tin for 12 muffins — line it with 12 paper liners (standard muffin liners) or lightly grease it if you are not using liners. Take out the cold ingredients (eggs, milk) and measure all the dry ingredients so they are ready.
Sift 250 g of all-purpose flour, 50 g of cocoa powder, 12 g of baking powder, and 2 g of salt into a large bowl. Sifting will aerate the mixture and remove any lumps of cocoa. After sifting, gently mix the dry ingredients with a spatula.
Chop 100 g of dark chocolate into pieces about 0.5–1 cm in size. Drain the raspberries (200 g) if they are frozen and gently dry them with a paper towel. Set aside about 30 g of raspberries to place on top of each muffin before baking.
In a medium bowl, crack 120 g of eggs (2 pieces) and add 180 g of sugar. Whisk by hand for 2–3 minutes until the mixture becomes lighter and slightly frothy. Then pour in 80 g of rapeseed oil, 180 ml of milk, and 10 ml of vanilla extract, and gently mix until combined — the mixture should be smooth and slightly runny.
Pour the wet ingredients into the bowl with the dry ingredients. Use a silicone spatula and gently mix from the center to the edges with a folding motion until the ingredients are combined — mix for a maximum of 20–30 seconds. Important: do not mix too long; small lumps in the batter are fine. When most of the flour is absorbed, add the chopped chocolate and gently fold it in with 3–4 motions of the spatula.
Gently fold 170 g of raspberries into the batter (leave about 30 g for the top). Use a spatula to avoid crushing the fruit — just 3–4 movements, so that the raspberries are evenly distributed. The batter should be thick but pourable. Spoon the batter into the cupcake liners using a spoon or a small ice cream scoop — fill to 2/3 of the height (about 95–100 g of batter per mold).
Gently press one of the remaining raspberries (about 1–2 raspberries per muffin) on top of each muffin and optionally sprinkle with a few almond flakes (30 g evenly distributed).
Place the pan in the preheated oven and bake at 180°C (top-bottom) for 18–22 minutes. After 15 minutes, check the muffins — they may be ready earlier depending on the oven. The muffins are done when the top is set and springy, and a toothpick inserted in the center comes out with a few moist crumbs (not coated with raw batter).
After baking, remove the pan and let it sit for 8–10 minutes so the muffins can firm up slightly. Then gently remove the muffins from the pan and transfer them to a wire rack to cool completely for another 20–30 minutes. Allowing them to cool will prevent steaming and sogginess on the bottom.
Before serving, optionally sprinkle the muffins with 20 g of powdered sugar through a fine sieve for a delicate, romantic look. If you like, serve with whipped cream or a scoop of vanilla ice cream.
Chocolate muffins originate from British and American baking traditions; adding fresh fruits like raspberries has become popular as a way to balance the sweetness of chocolate and add juiciness.
Serve slightly cooled (30–40 minutes after taking out of the oven). For Valentine's Day, use red cupcake liners and arrange the muffins in the shape of hearts on a platter. They pair well with vanilla ice cream, whipped cream, or a light raspberry sauce.
Store muffins in an airtight container at room temperature for up to 2 days. To keep them longer, place them in the refrigerator (up to 5 days) — before serving, heat for 10–15 seconds in the microwave. Muffins can also be frozen without frosting: once cooled, place them in an airtight container in the freezer for up to 2 months; thaw at room temperature.
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