NZ Woman's Weekly

Raspberry & Nutella muffins

Raspberry & Nutella muffins
  • Servings

  • Courses


These berry muffins are even better with their little pocket of melting chocolate. Try banana instead of berries or use diced apple pie filling.

  • 2 cups flour, sifted
  • ¼ cup cocoa
  • ¾ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 350ml milk
  • 1 tsp vanilla essence
  • 1 cup fresh raspberries or frozen (thawed and drained of juice)
  • ¼ cup Nutella chocolate spread

1 Preheat oven to 190oC. Line a 12-hole muffin pan with papers or grease lightly. In a large bowl combine sifted flour, cocoa, sugar, baking powder and soda.

2 In a separate bowl, beat the eggs, milk and vanilla essence until mixed and fluffy, then beat in the raspberries. Pour the wet berry mixture into the dry ingredients, and fold gently until just combined.

3 Fill the muffin papers to half way. Add half a teaspoon of Nutella spread and cover with the remaining muffin mixture.

4 Bake for 15-20 minutes until golden and puffed. Let cool for 5 minutes in the tray.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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