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Dark Chocolate and Raspberry Ripple Muffins

  • Cooking time20 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Dark Chocolate and Raspberry Ripple Muffins


  • 175g (6 oz) Stork Tub
  • 175g (6 oz) golden caster sugar
  • 300g (11 oz) self raising flour, sieved
  • 3 medium eggs
  • 5 tablespoons milk
  • ½ teaspoon baking powder
  • 100g dark chocolate chips
  • 75ml raspberry coulis
  • 100g (3 ½ oz) fresh raspberries

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
  2. Reserve some chocolate chips for decoration and fold the remainder into the mixture. Gently swirl the coulis through the mix.
  3. Place 12 muffin cases into a muffin tray. 
  4. Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries. 
  5. Bake in a pre-heated oven (200°C, 180°C fan oven, Gas mark 6) for 20-25 minutes . Dust with icing sugar to serve.