Originally a mini muffin recipe, but converted to a muffin recipe and using "butter" based ingredients.


  • 1 cup plain flour

  • .25 cup cocoa powder

  • 2 teaspoons baking powder

  • .5 cup firmly packed brown sugar

  • 75 g dark chocolate, roughly chopped

  • 60 g butter, melted, cooled

  • 1 egg, lightly whisked

  • .33 cup buttermilk

  • 1.5 tablespoons raspberry jam


  • 1.

    Preheat oven to 180C. Line a 6 tray muffin tin with muffin papers.

  • 2.

    Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.

  • 3.

    Whisk together the butter, egg, buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.

  • 4.

    Spoon mixture evenly into the muffin pans and bake in preheated oven for 20 minutes or until cooked when tested with a skewer.

  • 5.

    Turn on a wire rack to cool. Serve warm or at room temperature.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 315kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 48g
  • Sugar 27g
  • Sodium 167mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe will also make 24 mini muffins. Bake for 12 minutes.

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