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Raisin Chocolate Muffin Recipe

A community recipe by

Not tested or verified by Nigella.com

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Introduction

At the first time trying to make this recipe, i didn’t follow the instruction really carefully and just do what i want, scale, whisk and fill, the result i got are very rubbery, chewy muffins. I was bit dissapointed and read many many baking forum about these muffin, got a lot of answer why i failed with this recipe, so this time, i tried again, still the same recipe, but the method is changed , my babies is moist, soft and just sweet enough to eat with raisin. Oh, lovely!

At the first time trying to make this recipe, i didn’t follow the instruction really carefully and just do what i want, scale, whisk and fill, the result i got are very rubbery, chewy muffins. I was bit dissapointed and read many many baking forum about these muffin, got a lot of answer why i failed with this recipe, so this time, i tried again, still the same recipe, but the method is changed , my babies is moist, soft and just sweet enough to eat with raisin. Oh, lovely!

Ingredients

Serves: 12 muffins

Metric Cups
  • 150 grams plain flour (or all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg (beat well)
  • 110 grams milk
  • 70 grams sugar (because the raisins are quite sweet already, if you use some fresh fruit which is not too sweet, the sugar is still 80 grams or more to your taste)
  • 60 grams raisins
  • 40 grams chocolate chips
  • 3 tablespoons oil
  • 1 teaspoon vanilla
  • 1 pinch of salt
  • 5 ounces all-purpose flour (or all-purpose flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg (beat well)
  • 4 ounces milk
  • 2 ounces sugar (because the raisins are quite sweet already, if you use some fresh fruit which is not too sweet, the sugar is still 80 grams or more to your taste)
  • 2 ounces raisins
  • 1 ounce chocolate chips
  • 3 tablespoons oil
  • 1 teaspoon vanilla
  • 1 pinch of salt

Method

Raisin Chocolate Muffin Recipe is a community recipe submitted by pisces_t2h and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180C

Dried Mixture: Seave Flour+Salt+Baking powder

Wet Mixture: Beat Egg+Milk+Oil+Vanilla+sugar by a whisk or electric mixer. add raisins in

Sift the dried mixture to the wet mixture, FOLD until just combined, you can’t see the flour, Do not over mix ( 15 seconds for this step)

Pour the batter to muffin pan (2/3-3/4 pan)

Bake for 25 minutes for 3-4cm muffin tray

Pre-heat oven to 180C

Dried Mixture: Seave Flour+Salt+Baking powder

Wet Mixture: Beat Egg+Milk+Oil+Vanilla+sugar by a whisk or electric mixer. add raisins in

Sift the dried mixture to the wet mixture, FOLD until just combined, you can’t see the flour, Do not over mix ( 15 seconds for this step)

Pour the batter to muffin pan (2/3-3/4 pan)

Bake for 25 minutes for 3-4cm muffin tray

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