Raspberry Choc Chunk Muesli Muffins

TIME

35 minutes

SERVES

8

CREATED BY

Jacqueline Alwill

SUMMARY

These Raspberry Choc Chunk Muesli Muffins are a bakery‑style treat with a wholesome twist, as featured on Good Chef Bad Chef. Soft, fluffy and bursting with juicy raspberries and rich chocolate chunks, each muffin is topped with crunchy toasted muesli for extra texture and flavour. Made with Toasted Muesli Macadamia Cranberry for a satisfying crunch in every bite, this easy bake is perfect for lunchboxes, weekend baking or a grab‑and‑go sweet treat that still feels nourishing.

Soft, chocolate‑studded muffins topped with irresistible toasted muesli crunch

Ingredients

¼ cup light extra virgin olive oil or melted butter

3 tbsp honey or coconut sugar

3 eggs

2 tsp baking powder

¼ tsp bicarbonate soda

1½ cups (150g) almond meal

1 cup (130g) Toasted Muesli Macadamia Cranberry or Toasted Muesli Apricot and Coconut

80g dark chocolate, cut into chunks

150g frozen or fresh raspberries

See the full recipe in action — watch here ▶️https://youtu.be/BqQelkggYE8

Method

Heat oven to 170°C and line 8 x ½ cup muffin tin with paper liners.
Whisk together olive oil, honey and eggs in a bowl.
Add baking powder, bicarbonate soda and almond meal, and whisk again.
Fold through the muesli, dark chocolate and most of the raspberries (reserving a handful to pop into the top).
Scoop the mixture into the muffin cases. Finish with a raspberry popped into the top.
Bake for 30 minutes or until lightly golden on top.