Volare's Chocolate Raspberry Muffins

Could a chocolate muffin be the key to an Olympic physique? There's only one way to find out... Photo: KeyImagery Photography

Chocolate muffins are back in the spotlight thanks to Norwegian Olympian Henrik Christiansen. The swimmer, who is in Paris competing in the men’s 800m and 1500m freestyle events, is a huge fan of the chocolate muffins available at the Olympic village. 

Here's a blast from RNZ's recipe archives: a delectable chocolate and raspberry muffin recipe from Hamilton baker Ryan Simmons. Make them and victory will be yours!

This recipe makes six Texas-style large muffins or 12 regular-style ones.

Ingredients

Dry

• 160g white standard flour
• 55g cocoa powder
• 225g caster sugar
• 3g salt
• 2.5g baking powder
• 5g baking soda 
• 80g dark chocolate chips or chopped chocolate, plus extra for garnishing

Wet

• 110g water 
• 50g rice bran oil
• 30g vinegar – any type
• 55g egg (1 small egg)
• 125g frozen raspberries

Method

Preheat oven to 180C and line muffin trays. 

Sift all the dry ingredients together in a bowl, then add the chocolate chunks

Add all the wet ingredients on top of the dry and mix with a wooden spoon for 1-2 minutes until combined

Fill the muffin cups and add extra chocolate chunks on top if you have any

Bake large muffins for 25 minutes until done, or small muffins for 15 minutes (a knife or skewer plunged into the centre of the cooked muffins should come out clean and dry). Turn out on to a rack to cool.