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Jumbo double chocolate almond raisin muffins

Double Chocolate Almond Raisin Muffins

Makes 6 jumbo, or 8 regular muffins.
Author Domestic Gothess


  • 150 g (1 + ¼ cups) plain flour, sifted
  • 40 g (⅓ cup) cocoa powder, sifted
  • ½ tbsp baking powder
  • ¼ tsp bicarbonate of soda
  • pinch salt
  • 125 g (½ cup + 2tbsp) caster sugar
  • 50 g (scant ¼ cup) butter, melted
  • 125 ml (generous ½ cup) buttermilk
  • 1 large egg
  • ½ tsp vanilla extract
  • 75 g (3oz) dark chocolate, chopped
  • 40 g (1.5 oz) raisins
  • 40 g (1.5 oz) almonds, roughly chopped


  • Preheat the oven to 190C/375F/gas mark 5. Line a 6 hole muffin pan with large muffin liners (or you can make 8 smaller muffins).
  • In a large bowl mix together the flour, cocoa powder, baking powder, bicarbonate of soda and the salt.
  • In a separate bowl or jug whisk together the sugar, melted butter, buttermilk, egg and vanilla extract. Add the wet ingredients to the dry and mix until just combined, don't overmix, the batter will be thick and fudgy.
  • Reserve ¼ of the chocolate to sprinkle on top of the muffins then fold the remainder into the batter along with the raisins and almonds. Divide the batter between the 6 liners, filling them completely full. Sprinkle with the remaining chocolate pieces. Bake for 18-22 minutes or until a skewer comes out almost clean (check after 15 minutes if you are making smaller muffins).