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Raspberry-Chocolate Mini Muffins

 Raspberry-Chocolate Mini Muffins
These delicious little bites from Wendy Nickel of Kiester, Minnesota have a surprise inside: a sweet raspberry jam filling. They're easy to make, fast to bake...and oh, so good! "My husband ate almost the entire batch of these tasty morsels," Wendy says.
16 ServingsPrep: 40 min. Bake: 10 min.


  • 2 tablespoons baking cocoa
  • 1/4 cup boiling water
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 4 teaspoons seedless raspberry jam
  • 2 tablespoons chopped sliced almonds
  • 1 teaspoon coarse sugar


  • Dissolve cocoa in water; let stand until cool. Meanwhile, in a small
  • bowl, cream butter and sugar until light and fluffy. Beat in egg.
  • Combine flour and baking powder; add to creamed mixture alternately
  • with cocoa mixture.
  • Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon
  • of jam into the center of each; cover with 2 teaspoons batter.
  • Sprinkle with almonds and sugar.
  • Bake at 350° for 10-12 minutes or until a toothpick inserted in
  • the chocolate portion comes out clean. Cool for 5 minutes before
  • removing from pans to a wire rack. Serve warm. Yield: 16 muffins.

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Raspberry-Chocolate Mini Muffins (continued)

Nutritional Facts: 1 muffin equals 76 calories, 4 g fat (2 g saturated fat), 21 mg cholesterol, 46 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.