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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.
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    16 muffins


  • 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.
Nutrition Facts
1 each: 76 calories, 4g fat (2g saturated fat), 21mg cholesterol, 46mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

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