These chocolate raisin muffins are incredibly tasty, thanks to a tender chocolate sponge, flecked with dark chocolate chips and raisins and topped with a creamy, smooth Nutella frosting.
To make them, you'll start by whisking butter, oil, sugar, eggs and milk, then fold in cocoa and flour. Scatter in dark chocolate chips and a raising and your chocolate sponge batter is ready to bake!
The frosting is just as easy. You'll simply beat butter, icing sugar, milk and Nutella together until smooth and creamy. The resulting combination of raisins, chocolate cake and hazelnut Nutella is not unlike a bar of Fruit & Nut. YUM!
Here's the recipe for these delicious chocolate raisin muffins.
Ingredients
For the cupcake sponges
- 125 g (1 stick + 1 tbsp) slightly salted butter softened
- 50 g (¼ cup) vegetable oil (canola oil)
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 3 medium free-range eggs
- 125 ml (½ cup) whole milk
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 100 g (3.5 oz) dark chocolate chips (bittersweet)
- 100 g (⅓ cup + 1 tbsp) raisins
For the frosting
- 150 g (1 stick + 3 tbsp) slightly salted butter softened
- 300 g (1⅓ cups) icing sugar (powdered sugar)
- 25 g (¼ cup) cocoa powder (dutch processed)
- 1 tbsp whole milk
- 1-2 tbsp (1 tbsp) hot water
- 120 g (⅓ cup + 1 tbsp) Nutella
Instructions
Make the cupcake sponges
Preheat the oven to 180C (160C fan).
Put the butter, oil, sugar, eggs and milk in a large mixing bowl. Whisk together until combined.
Sift in the flour and cocoa powder.
Fold together.
Add the chocolate chips and raisins.
Fold through.
Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
Bake for about 30 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
Transfer to a wire rack to cool completely.
Make the frosting
Put the butter, icing sugar, milk, Nutella and a tablespoon of recently boiled water in a large mixing bowl.
Beat until light and smooth – it’s quickest to use an electric whisk.
Add the Nutella and whisk through. Add up to another tablespoon of hot water in order to get a really light, smooth frosting that has considerably increased in volume.
Transfer into the piping bag with the nozzle in place and twist. Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
That's it! These muffins are easy to make and really, really nice with a cup of tea or coffee.
What will you enjoy yours with?
Pointers, tricks and troubleshooting tips for the perfect Chocolate raisin muffins
Are Chocolate raisin muffins easy to make?
This Chocolate raisin muffins recipe is seriously low effort for such rewarding results!
The muffin sponge batter is an easy mix of oil, sugar, eggs, milk, flour and cocoa powder with some chocolate chips and raisins sprinkled through at the end. There’s no advanced technical skill required, you just need to mix the ingredients together in the right order.
To make the Nutella frosting, you'll just pop everything into the mixing bowl with a little hot water and whip until light and creamy. It's amazing how smoothly it comes together and just how delicious it is!
For extra help on making the frosting, I have a full recipe page dedicated to my Nutella buttercream frosting recipe, so if you need any more tips or guidance for that stage then it should help you.
Will I need any special equipment to make Chocolate raisin muffins?
Most of the equipment for this Chocolate raisin muffins recipe are things that you probably already use every day, like bowls, spoons, chopping boards etc.
The only equipment you might not already have is the 12 hole non-stick muffin tray, muffin cases and the piping bag with a star nozzle.
Luckily, these are pretty common pieces of kitchen equipment, so if you can’t find them in the kitchenware aisle of your local supermarket, you’ll be able to buy them from Amazon.
If you’re in doubt, there’s always a full list of suggested equipment on the recipe card below my recipes. I always include links to example products, so you can see exactly what I used to make each recipe.
Where can I buy Nutella?
Nutella is a popular treat worldwide, so you can usually find it in most supermarkets or even smaller grocery stores. You’ll usually find Nutella on the same aisle as jam, honey and peanut butter.
A lot of supermarkets offer their own version of a chocolate hazelnut spread, so if you can’t find Nutella in stock then feel free to substitute it with an off label version as long as the ingredients are similar in ratios.
If you can’t find any Nutella or an alternative in-store, you can always find it on Amazon or if you order your food through an online grocery delivery service like Ocado.
What are raisins made from?
Raisins are just dried grapes. Grapes can be dried in various ways, but grapes that have been sundried produce dark raisins.
Raisins can be made from various types of grapes, which explains why raisins vary in colour, size and texture.
Are raisins different from sultanas?
Sultanas are also a type of raisin, made from dried green grapes and they’re sometimes called “golden raisins.”
However, unlike dark raisins which are dried slowly or in the sun, sultanas go through a special process so that the grapes maintain their paler colour and softer texture.
Instead of sun drying, sultanas are soaked in a special solution and put into dehydrators.
This means that sultanas only take a few hours to dry compared to the weeks it takes to produce raisins.
Because of the dehydration process, sultanas are usually smaller than dark raisins, but it means that they’re usually a little sweeter than raisins.
So they’re the same as raisins, but different!
How can I tell if eggs have gone off?
It's always best to use fresh ingredients when baking, especially eggs. It’s important to use fresh eggs, as they behave differently as they get older. This is because eggs lose water content the older they get which means an older egg will produce different results. So not only is it safer to use fresh eggs, but it will improve the quality of your food.
If you aren't sure if your eggs are fresh, you can do a float test to check them. A float test involves placing your egg in a cup or bowl of water to see if it sinks or floats.
As I said, when an egg gets older, the water content evaporates through the shell and is replaced by gas. So fresh eggs will have very little gas inside the shell, making them more likely to sink. However, this isn't a foolproof test as bad eggs can still sink.
You should never eat an egg that looks, smells, feels or tastes odd in any way. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
So if you think your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it.
To ensure you don't contaminate a recipe with a rancid egg, it's best to crack your eggs into a separate bowl or cup first. This lets you check the egg for any broken shell fragments, but more importantly, it lets you check that the egg is safe to use.
In the UK, eggs have a "Best Before End" date stamped on the box and often on the egg itself. Most eggs sold in the UK are stamped with the Red Lion symbol, a safety standard you can read more about on the Egg Info website. You can eat Red Lion stamped past the Best Before End date, as long as you stored them correctly and there are no signs of spoilage.
In the United States, eggs have an Expiration Date. An Expiration Dates is a food safety date that you should always follow. So never eat an egg past its Expiration Date, even if it looks and smells fine.
It's important to note that these dates and guidelines are only valid if you store your eggs as the box advises you to. A Use By/Expiration/Best Before date is calculated for eggs tested and stored below a specific temperature. So if you keep your eggs on the counter instead of the fridge, they may have spoiled before the Use By date.
A Mummy Too does not give medical advice. Please consult with your medical professional.
How can I tell if the butter has gone off?
Butter will quickly spoil if it's kept somewhere warm or exposed. So you should only use butter stored correctly in the fridge.
When butter begins to spoil, it will turn a darker colour yellow. So you'll usually be able to tell if your butter has spoiled by looking at it.
Butter also develops a sour smell as it deteriorates, similar to the smell of spoiled milk. This sour smell is caused by bacteria releasing enzymes in the butter that break down the proteins and release sour-smelling lactic acid.
Sometimes you might not smell or see that butter has spoiled, so taste a small piece before you use it. If the butter tastes sour, rancid, or fizzy, you should discard it immediately.
It's always best to use the freshest ingredients, especially dairy and egg, so you can make sure your food is of its best quality.
How can I tell if Nutella has gone off?
Nutella contains a lot of sugar and isn’t that wet, so it keeps for a long time. However, over time it will lose it’s water content and dry out. If it’s kept in unsuitable conditions it will also turn rancid.
If you open your Nutella and find it has dried out, become mouldy, has a strange smell or even if it’s filled with crumbs and contaminants from previous use, you should discard it.
Apart from the obvious danger of eating old food, contaminants like crumbs can be harmful to people with allergies or intolerances.
So if your Nutella has been open for a while, you should probably buy a fresh jar for this recipe.
Are Chocolate raisin muffins suitable for vegetarians?
Yes! Vegetarians can enjoy these Chocolate raisin muffins without concern.
If you’re making these muffins for a vegetarian you should make sure you check the ingredients for any sides or decorations. Animal-derived products can be used to thicken, colour or flavour sweet and savoury food, so it sneaks into the most surprising ingredients!
So always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Chocolate raisin muffins suitable for vegans?
Unfortunately, these muffins aren’t suitable for vegans as they contain dairy and eggs.
I haven’t tried adapting this recipe for a vegan diet yet. Luckily with the great dairy alternatives available in most supermarkets, it should be relatively easy! So here are a few suggestions:
Dairy:
- Butter - You’ll need a plant-based alternative to butter for the muffin sponges and for the buttercream. Luckily, there are lots of great tasting butter alternatives available in supermarkets. Just make sure you buy a plant based butter with a fat content similar to butter (around 80%), so it behaves in a similar way to dairy butter and doesn’t cause your frosting to split etc. International brands like Naturli or Flora have plant based butters with similar fat and water content to dairy butter.
- Nutella - Nutella contains skimmed milk powder, which means it isn’t vegan. However, don’t worry, there are plenty of vegan Nutella dupes on the market. For example, Marks and Spencer offer a Plant Kitchen Smooth Hazelnut Chocolate Spread or popular vegan chocolate brand Vego make their own version too.
Egg:
Replacing an egg is actually pretty easy and there are a few ways to do it. Here are some of my most used methods (each = 1 egg, so multiply as needed for any given recipe):
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
I haven’t tried to make a vegan version of this recipe, so you might have to do a bit of experimentation with cooking times and quantities. Let me know how you get on!
Always make sure that you double-check all of your ingredients labels to ensure that they are vegetarian. Also, don't forget to check anything extra that you intend to serve with your recipe.
Are Chocolate raisin muffins gluten-free?
No, these Chocolate raisin muffins contain wheat flour, so they aren’t suitable for someone who avoids gluten.
However, feel free to try this recipe with a gluten-free flour alternative and let me know how it goes! When I make a gluten-free version of a recipe, I make sure to use a high-quality blend of gluten-free flours and binding agents, like this gluten-free flour from the Free From Fairy.
A blend of gluten-free flours is better than using a one ingredient flour, as blends contain binding agents and stabilisers to help the blend perform similarly to wheat flour.
There are plenty of gluten-free flour blends available in supermarkets or on Amazon - Doves Farm gluten-free flour is probably the most widely available.
This recipe calls for self-raising flour, so make sure you buy a self-raising gluten-free flour or add a raising agent to your mix.
Double-check all of your ingredients labels to make sure that they are gluten-free. Also, don’t forget to check anything that you intend to serve with your Chocolate raisin muffins, like sauces or ice creams.
Are Chocolate raisin muffins keto-friendly?
No, these Chocolate raisin muffins are high in carbohydrates and sugar, which means they aren’t suitable for a ketogenic diet.
This is because a ketogenic diet limits you to 20g carbohydrates a day in an effort to manage your blood sugar levels and encourage a state of ketosis.
Usually, I’d suggest ways to adapt a recipe for dietary requirements, but a sweet muffin would be difficult to make suitable for a keto diet.
These muffins are primarily made using carbohydrates and sugar, so the recipe and cooking method would be very different if you substitute the ingredients for keto-friendly alternatives.
Are Chocolate raisin muffins healthy?
Despite the fruit, this recipe is definitely something to enjoy as a treat, due to its fat and sugar content.
A few years ago Nutella tried to market itself as a healthy breakfast product. The company ended up losing a legal battle over it’s health claims and while it does contain a lot of good nutrients and protein, the amount of sugar probably offsets the health benefits.
There’s nothing wrong with enjoying a treat as part of a healthy and balanced diet - just bear in mind that you probably shouldn’t eat it for breakfast every day!
Are Chocolate raisin muffins safe to eat while pregnant?
There’s nothing in this recipe that would be of concern to a pregnant person. However, they contain a fair amount of sugar in the muffin and frosting. In the UK, the NHS advises pregnant people to watch their sugar intake, to avoid developing gestational diabetes. So it’s probably best not to overindulge!
Make sure that all of your ingredients are in good condition and this meal is prepared safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
What goes well with Chocolate raisin muffins?
What doesn’t go well with Chocolate raisin muffins?! As with all muffins, these Chocolate raisin muffins would be great on their own, or with cream, ice cream or custard.
They have a rich Nutella frosting, which keeps them lovely and moist so there’s not much need for anything else. Feel free to indulge however you prefer!
Can I make the Chocolate raisin muffins without raisins?
Yes, feel free to make these muffins without raisins, but you won’t be able to call them Chocolate raisin muffins anymore!
If you aren’t into raisins, you could add some chopped nuts instead. Nuts would really complement the chocolate and nuttiness from the Nutella frosting.
Does it matter if I use baking margarine or butter in the muffins?
If a recipe calls for butter, there’s usually a reason. So you should always use what the recipe has listed unless it says either.
Margarine is obviously lower in fat and softer than butter, so if your recipe needs the texture or fat content of butter to balance the batter, don’t substitute it.
This recipe might work with margarine, as it isn’t for a full-sized cake. A larger cake might collapse in the centre if the fat content or texture is different to butter. I haven’t tried this recipe with margarine, so let me know how it goes if you do!
Can I add extra chocolate to this recipe?
With the cocoa powder, chocolate chips and Nutella frosting, these Chocolate raisin muffins are already very chocolatey. But if you need to add more chocolate, you’ll get no judgement from me!
One way to add some chocolate would be to drizzle the muffins in melted chocolate once you’ve decorated them. I would advise chiling the cupcakes in the fridge for 30 mins and letting the melted chocolate cool a little before drizzling. This will help keep the frosting from melting when the melted chocolate is poured over them.
For an easier way to add more chocolate, you could simply stud the tops of the cupcakes with some chocolate chips.
How should I store Chocolate raisin muffins?
The best way to store your Chocolate raisin muffins is to keep them in an airtight container in the fridge or freezer.
If you leave them out at room temperature, the buttercream frosting will melt and spoil quickly. So it’s best to store your muffins in the ways detailed below, so they’re safe to eat and delicious for as long as possible.
How long will Chocolate raisin muffins keep?
Once your Chocolate raisin muffins are decorated with frosting, you can keep them for 2-4 days in the fridge. If you store them in the fridge, make sure that you keep them in an airtight container. Otherwise, they will absorb fridge smells or become exposed to contaminants. No one wants a chocolate onion scented muffin!
If you store your muffins undecorated, you can keep them in an airtight container in a cupboard or on the counter. The muffins should stay relatively moist for up to 2 days if the container is airtight. Just make sure that you don’t leave decorated muffins out of the fridge or freezer or the frosting will quickly turn rancid.
To make your muffins last as long as possible, you can store them in the freezer for up to 3 months. However, if you freeze your muffins with the frosting, they will probably look quite scruffy when they defrost. This is because frozen buttercream has a tendency to split when it thaws. So for best results, you should freeze them prior to frosting.
Can I leave Chocolate raisin muffins out on the counter?
No, you can’t leave these Chocolate raisin muffins out on the counter. If you did, the Nutella buttercream frosting would melt then become rancid and the muffins would soon get stale. So it’s best to refrigerate or freeze your muffins once they’re cooked and/or decorated.
Can I make Chocolate raisin muffins ahead?
Yes! As I said above, your Chocolate raisin muffins should keep for a few days in the fridge or up to 3 months in the freezer.
It's best to make and store the muffins in the fridge or freezer unfrosted, then add the frosting on the day you plan to serve them. If you store your muffins after frosting them, there's a good chance that the frosting will become damaged or start to look scruffy, especially if you have to defrost them.
Can I keep Chocolate raisin muffins in the refrigerator?
Yes, the best place to store your Chocolate raisin muffins is in the fridge. However, to keep your muffins as neat as possible, you should pay attention to a couple of things.
First, you should make sure that you leave space between the muffins, so they don't squash against each other.
Next, make sure to use a tall container to house the muffins so the lid doesn't touch the frosting.
And, of course, make sure that you use an airtight container. Otherwise, the muffins will be vulnerable to contaminants and fridge smells!
Can I freeze Chocolate raisin muffins?
Yes, you can freeze your Chocolate raisin muffins. The muffins should keep for up to 3 months, with or without the frosting.
However, it's important to note that the frosting might split when the muffins defrost. This is because the bonds between the water and the fat in the frosting will change as the water freezes and thaws.
Even if they look scruffy, the muffins will be just as tasty. If you want the best-looking muffins, it's best to freeze them without the frosting and then decorate them when you want to serve them.
What is the best way to defrost Chocolate raisin muffins?
The best way to defrost your Chocolate raisin muffins is In the fridge overnight in an airtight container.
Thawing your muffins in the fridge will keep the buttercream relatively intact and safe to eat. However, if you leave the buttercream to defrost overnight on the counter, it will most likely completely melt.
If you froze the muffin sponges without frosting, they should be fine to defrost in an airtight container on the counter.
Can I make these Chocolate raisin muffins in a different quantity?
Yes, this recipe is perfect for making in different quantities as the muffins cook individually, so you don’t need to worry about changing the cooking time or oven temperatures.
I have a great tool for changing recipe sizes in the recipe card below.
On the recipe card, you'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios.
Can I make Chocolate raisin muffins in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes, a stand mixer would be really helpful for making these Chocolate raisin muffins.
You could use a stand mixer to mix the butter, oil, sugar, eggs and milk, but once you add the flour, switch to mixing by hand so you don’t overwork the flour.
Overworking the flour will result in tough, chewy muffins so you only want to gently fold the flour through using a spoon or spatula.
You can also use a stand mixer to mix your Nutella buttercream. Again, make sure not to overmix your Nutella buttercream. If you overmix the butter, it will break down too much and become too runny and eventually even split.
Can I make Chocolate raisin muffins with a food processor?
A food processor would be too powerful to mix this Chocolate raisin muffin recipe with, so it’s best to stick with a hand beater or stand mixer.
How can I make sure my Chocolate raisin muffins turn out perfectly?
To make sure you get perfect Chocolate raisin muffins there are a few points to follow closely.
Accurate ingredients: First, it’s best practice to weigh and measure all the ingredients before you begin cooking. This will reduce the chance of mistakes or forgotten ingredients.
Temperature: Next, make sure that you preheat your oven and it is running at the correct temperature. Below I outline the ways that oven temperatures can be incorrect, so you may need to invest in an oven thermometer.
Timing: Once you start mixing the ingredients, make sure you add them in the order that the recipe states. Raising agents begin to react as soon as they hit the water, so if your raising agents begin reacting too soon they might tire out before they get to the oven.
This is why you should make sure that you don't leave your batter sitting around for too long before baking it. The chemical reaction of the raising agent might die off before it has a chance to work during the cooking process.
Another top tip for getting perfect muffins is this rice in muffin tin trick. If you hate the grease pooling in the bottom of muffin cases, this is definitely your new favourite cooking tip!
Why did my Chocolate raisin muffins turn out dry/crumbly?
If your muffins have turned out too dry, then they’re most likely overcooked or you didn’t add enough milk or butter to the batter.
Your Chocolate raisin muffins should turn out wonderfully moist and light. So if they’re dry then there probably wasn’t enough moisture in the batter, or they were overcooked.
Muffins are easy to overcook as they’re so small, so they can quickly dry out in a hot oven. This is why getting your oven temperature spot on is so important for muffins. So before you start cooking, you should make sure your oven is both preheated and set to the correct temperature.
If your Chocolate raisin muffins were cooked at the correct temperature and for the right amount of time, but they still turned out dry, then it sounds like an ingredient issue.
This recipe calls for milk in the muffin batter, so if you forgot to add milk you’ll end up with dry muffins. The dried raisins in the muffin mix will absorb moisture once they’re added to the mix, so if you don’t add enough milk the raisins could absorb enough moisture to give you dry muffins.
To avoid any ingredient errors, I find it best to weigh and measure out all of my ingredients before I begin cooking. I then put the ingredients into individual containers or cups and place them on the counter where I’m cooking.
Getting the ingredients out in advance will reduce the chance of measurement mistakes or forgetting ingredients. It’s definitely one of the best pieces of advice you can follow to get perfect bakes every time!
Why did my Chocolate raisin muffins turn out wet/soft/dense?
Wet/ undercooked:
If your Chocolate raisin muffins are very wet, then they might just need longer in the oven.
Sometimes domestic ovens have incorrect temperature dials, so the internal oven temperature isn’t what the dial states. It’s more common than you might think. So if your food is often undercooked or overcooked then it could be a good idea to invest in an oven thermometer.
An oven thermometer is a heatproof thermometer that you can keep in the oven, even as food cooks, so you can monitor the temperature at all times. They’re fairly common, so if you can’t find one in your local kitchenware store you’ll definitely be able to buy an oven thermometer from Amazon.
So if your muffins are very wet and seem to be undercooked, you can try cooking them for a little longer in the oven. If they’re very wet, try another 10 minutes. If they’re slightly wet in the centre, try 5 minutes.
A skewer test is a way of testing whether the centre of a bake is cooked. All you have to do is push a skewer or a knife into the centre of one of your muffins. If the muffins are cooked then the skewer will come out clean or with crumbs. If the skewer has uncooked or wet cake batter on it, then the muffins aren’t cooked through. Put them back in the oven for 5 more minutes and then give them another skewer test. Repeat until they’re cooked.
Dense:
If your muffins aren’t wet but they’re very dense, then there are a couple of potential causes.
First, did you use self-raising flour? If you did use self-raising flour - was it fresh or was it an old bag?
Self-raising flour contains raising agents which can become unstable or ineffective if they aren’t stored correctly. So if your flour has been kept in a half-open bag for months in the cupboard, then the raising agents may have been compromised.
So for reliable results, it’s always best to use fresh self-raising flour and raising agents.
If your flour was fresh or stored in an airtight container then there’s one more potential reason your muffins are dense - the flour was overmixed.
Wheat flour contains gluten, which becomes a glue-like substance once it’s activated. Gluten is activated by friction or movement which causes the gluten molecules to form bonds and become glue-like. This reaction is ideal for making bread, but not for cakes. The activated gluten bonds make it difficult for cakes to rise, resulting in tough sponges.
This is why the recipe states that you should only gently fold the flour into the mix by hand. If you use a blender or leave the mix in a stand mixer for a while, the gluten will probably activate.
Why did my Nutella buttercream split?
If your Nutella frosting has split, it's most likely due to the temperature of the butter. This Nutella frosting recipe calls for softened butter, not melted butter, which means that your butter should be soft enough to put a finger indent into it, but not so soft that it's liquid or it can't hold its shape.
On the other hand, if you've tried to make your frosting with very cold butter, it may have tiny lumps or seem 'gravelly'. The butter is too hard to break down into smooth paste with the Nutella and dry ingredients. Luckily it's pretty easy to fix. All you need to do is let your frosting sit at room temp for a while until the butter softens a little, then continue mixing.
If you tried to make the frosting with melted butter, it won't come together in the same way and may seem liquid or split. But, again, it's just as simple to fix as the butter is too cold. You just need to chill the mixture in the fridge for 15-30 minutes until the butter has set, then try whisking it again.
Why did my Nutella buttercream or turn very loose?
If your buttercream is very loose, it may be because you have added too much water or gotten too warm.
You only need to add 1-2 tbsp of hot water to the mix to loosen things slightly, so make sure you don't add more than the recipe states!
To avoid any mistakes, it's best to measure out all of your ingredients before you begin cooking, so you know exactly how much water to add.
How can I add/change the flavours in these Chocolate raisin muffins?
These Chocolate raisin muffins are super versatile, so there are lots of ways you can change or add flavour to them.
First, you could swap the raisins for something else. Another dried fruit would work well as long as it’s a similar size. For example, Cranberry chocolate muffins could make a delicious festive treat!
Or you could swap the raisins for nuts. Chopped hazelnut would complement the Nutella in the frosting, but feel free to try any other nuts you prefer.
For some extra nutrients and flavour, a handful of seeds like poppy seeds or flax seeds could be nice in these muffins. Though it’s probably best to avoid chia seeds as they will absorb moisture from the mix.
If you don't want to substitute the raisins, you could add spices to the recipe for some extra flavour. Cinnamon and nutmeg would work well with the chocolate, fruit and Nutella.
Finally, you could use another frosting. I have loads of cupcake and muffin recipes with different kinds of frosting. One of my favourites is Baileys frosting, which is perfect if you have any leftover Christmas Baileys. Or you could try the Oreo frosting from my Oreo buttercream frosting cupcakes recipe.
Print this chocolate raisin muffins recipe
Chocolate Raisin Muffins Recipe
Ingredients
For the cupcake sponges
- 125 g (1 stick + 1 tbsp) slightly salted butter softened
- 50 g (¼ cup) vegetable oil (canola oil)
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 3 medium free-range eggs
- 125 ml (½ cup) whole milk
- 200 g (1½ cups) self-raising white flour (self rising flour)
- 40 g (⅓ cup) cocoa powder (dutch processed)
- 100 g (3.5 oz) dark chocolate chips (bittersweet)
- 100 g (⅓ cup + 1 tbsp) raisins
For the frosting
- 150 g (1 stick + 3 tbsp) slightly salted butter softened
- 300 g (1⅓ cups) icing sugar (powdered sugar)
- 25 g (¼ cup) cocoa powder (dutch processed)
- 1 tbsp whole milk
- 1-2 tbsp (1 tbsp) hot water
- 120 g (⅓ cup + 1 tbsp) Nutella
Instructions
Make the cupcake sponges
- Preheat the oven to 180C (160C fan / 350F).
- Put the butter, oil, sugar, eggs and milk in a large mixing bowl. Whisk together until combined.
- Sift in the flour and cocoa powder. Fold together.
- Add the chocolate chips and raisins. Fold through.
- Line a 12-hole muffin tray with muffin cases. Spoon the batter evenly into the cases.
- Bake for about 30 minutes or until risen and firm. A skewer pushed into the centre of a cupcake towards the middle of the tray should come out clean.
- Transfer to a wire rack to cool completely.
Make the frosting
- Put the butter, icing sugar, milk, Nutella and a tablespoon of recently boiled water in a large mixing bowl. Beat until light and smooth – it’s quickest to use an electric whisk.
- Add up to another tablespoon of hot water in order to get a really light, smooth frosting that has considerably increased in volume.
- Transfer into the piping bag with the nozzle in place and twist.
- Pipe the frosting on top of the 12 muffins in generous, rising swirls – sharing it all evenly.
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"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
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Michele says
I would like to use raspberries instead of raisins. Can I use frozen (should they be defrosted) or do the raspberries need to be dried?
Thank you
Chell
Emily Leary says
Fresh or dried should work. Fresh will add moisture to the cakes so they won't keep long.
Emily Leary says
You can use fresh raspberries but not too many and it might be best to drop them on top of the batter once in the cases, rather than stirring in.
33boroughs says
Sounds quick, easy and Devine. Will definitely be giving this a go if I can resist eating the tub of Nutella first!
We Heart Home says
These look delish, definitely going to try them! So cute that JD loved them so much
Trisha x
Heather may says
Thank you for hosting! Your cupcakes look amazing! I LOVE Nutella and recently tried a different organic brand of hazelnut spread...so not the same! Thanks again! I am hosting on my site http://www.frugalfitfamily.com today as well..stop by if you can!
Tommy Franklin says
I'm gonna give this a go tomorrow night. Thanks for sharing.
Coombemill says
Who can resist nutella?
Cat (Yellow Days) says
Mmm, fruit and nut, nice choice!
Charlotte says
Thought I should comment twice as I linked up twice. Yum, yum! :o) x
Charlotte says
Nutella frosting sounds amazing! Can't wait to try it! x