Single Serving Chocolate Chip Raspberry Muffin

single-serve-chocolate-chip-raspberry-muffin-bite-4

Best single serving chocolate chip raspberry muffin ever, seriously! Or best muffin ever, period.

A real crumbly yet moist chocolate chip raspberry bundle of single serve joy! Ooh, and some almonds as well…totally optional on top, unbeatable inside. 

Single Serving Chocolate Chip Raspberry Muffin with Almonds

So I decided to make this cause I’d been eyeing a particularly yummy looking cake on Sally’s Baking Addiction. As I haven’t quite yet found a square mini baking tin, I decided in favour of making muffins.

And the aforementioned cake called for egg…something a bit hard to divide in a single muffin, I guess? I do have quail eggs on my next shopping list though. Even if they’re not that good for baking, they’re still cute and speckled {lol @ reasoning}.

Single Serving Chocolate Chip Raspberry Muffin

 

I had all needed components for my muffin(s) – chocolate chips, raspberries and a bunch of friends over. Best time ever{!!!} to test a recipe – they were utterly stuffed with chinese take-away and could probably not have cared less for any more food.

But, to my surprise, my muffins were taken by storm. There was even a bit of jumping and reaching for them, I was giggling in disbelief. I absolutely loved their reaction about the ridiculously huge size of the muffins – every muffin is always supposed be humongous like this!!!

Single Serving Chocolate Chip Raspberri Muffin with Almonds

 

I’ve actually been trying my hand with several things over the week, no luck with photos though. Something constantly came up, or this case down. I woke up super early, a glimpse outside – pouring rain. I just decided to finish off my “prop” there and then. The second time I was too impatient – broke my little bakling and ate it, again.

 

Single Serving Chocolate Chip Raspberry Muffin Bite

Look at that inside loaded with chocolate chips…

No photos kinda made me give up on that recipe…So here’s me trying to be smart, forcing myself to write before I have any pics. I can then ambush myself by saying whhhyyy did you waste an hour on writing – must get photos!!!! Ooh, and it gives me a super excuse to make that yummy muffin again…

(Update) I sure hope the pictures speak for themselves…

Single Serving Chocolate Chip Raspberry Muffin
 
Prep time

Cook time

Total time

 

This muffin comes out deliciously moist and crumbly loaded with chocolate chips and a few sweet ripe raspberries.
Author:
Serves: 1

Ingredients
  • 5 tbsp all-purpose flour
  • ¼ ts baking powder
  • 1 tbsp ground almonds
  • 2 tbsp brown sugar
  • pinch of salt
  • 3 tbsp milk
  • 2 tbsp vegetable oil
  • 2 tbsp dark chocolate chips
  • 5-6 raspberries

Instructions
  1. Preheat oven to 225°C / 440 °F.
  2. Flour and butter ramekin, set aside for later.
  3. In a medium size bowl mix together dry ingredients together with chocolate chips. Note: best to sift through flour and baking powder.
  4. Add milk and oil to dry ingredients and incorporate. Make sure not to over mix.
  5. Spoon half the batter in ramekin and push a your raspberries in the middle. Add rest of the batter. Optionally top with almonds and some sugar
  6. Bake 5 minutes at 225°C / 440 °F. Then lower heat to 200°C / 390 °F and bake another 25 minutes. Cover with foil, if top starts to burn.

With this single serving chocolate chip raspberry muffin, it was also the first time I got to compare it to a larger batch. To my surprise, multiplying the ingredients by four worked very well. Even though I read, that it might not always be the case. Must test some more…

Chocolate Chip Raspberry Muffins
 
Prep time

Cook time

Total time

 

These chocolate chip raspberry muffins come out crumbly and moist yet fluffy inside – like a prefect muffin should always be.
Serves: 4

Ingredients
  • 1 and ¼ cup all-purpose flour
  • 1 ts baking powder
  • 4 tbsp ground almonds
  • ½ cup brown sugar
  • ¼ ts salt
  • ¾ cup milk
  • ½ cup vegetable oil
  • ½ cup dark chocolate chips
  • ½ cup raspberries

Instructions
  1. Preheat oven to 225°C / 440 °F.
  2. Flour and butter 4 ramekins, set aside for later.
  3. In a bowl mix together dry ingredients together with chocolate chips. Note: best to sift through flour and baking powder.
  4. Add milk and oil to dry ingredients and incorporate. Make sure not to over mix.
  5. Spoon half the batter in ramekin and push a your raspberries in the middle. Add rest of the batter. Optionally top with almonds and some sugar
  6. Bake 5 minutes at 225°C / 440 °F. Then lower heat to 200°C / 390 °F and bake another 25 minutes. Cover with foil, if top starts to burn.

 

 

9 thoughts on “Single Serving Chocolate Chip Raspberry Muffin

    • Sally, thank you so much! You are also my first ever commenter, and I feel a bit starstruck cause I have secretly titled you the queen of baking :)

    • Thanks for the lovely comment, Rosie. I hope you’ll love it even more once you try it. Let me know how it turns out :).

  1. Pingback: Chocolate Chip Raspberry Muffins | Bon Appeteur

    • Hi Nina,

      I’ve not tried it with cherries my self, but I think it would absolutely lovely with fresh ones (or well drained compote ones). If sure want to try now…

  2. I love the idea of single serve recipes! I made the 4 serving recipe last night, which was enough for 6 in a muffin tin. Loved the flavor and the combo of almonds,raspberries, and chocolate chips. Just what I was looking for. The only thing that was off was the oil. Half a cup was way too much, at least for my muffins. They were actually dripping oil wherever I placed them. So next time I’ll half the oil and maybe even use coconut instead of veg oil. Thanks for the recipe!

    • Coconut oil would be a super idea, I will try that definitely. It is a bit sad to hear they were dripping of oil though, that never happened to me. Wonder what was the reason or if oil can “break” when your baking, like in sauces? Or I just like them more fatty, and did’nt notice the dripping :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: