Best Chocolate Berry Muffins Recipes

CHOCOLATE-BERRY MUFFINS

Steps:

• Preheat oven to 375°F Generously grease 12 muffin cups or line them with paper cups.
• Measure flour, sugar, cocoa, baking powder and salt into a large bowl. Stir with a fork until well mixed. In a medium-size bowl, whisk egg with milk, melted butter and vanilla. Make a well in center of flour mixture. Add milk mixture and stir just until combined. Do not overmix. Gently fold in berries, taking care not to break them up.
• Spoon batter into muffin cups. Bake in center of preheated oven for 20 to 25 minutes or until a cake tester inserted in the center of a muffin comes out clean.
• Cool muffins in tins on a wire rack for 5 minutes. Remove muffins from tins and continue to cool on rack. Serve warm, or cool completely and store in an airtight container in the refrigerator.

WHITE CHOCOLATE AND MIXED BERRY MUFFINS

Steps:

• Heat oven to 180°C.
• Lightly grease a 6 x 1/2-cup capacity muffin pan.
• Sift flour and baking powder into a large bowl.
• Add sugar and white chocolate chips. Stir until combined.
• Whisk eggs, milk, vanilla and butter in a separate bowl until just combined.
• Stir butter mixture into flour mixture until just combined. Gently swirl through berries.
• Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
• Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

WHITE CHOCOLATE BERRY MUFFINS

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.