Irresistible Chocolate and Raspberry Cloud Muffins: Light and Fluffy Delight

Indulge in the heavenly combination of rich chocolate and tangy raspberries with these Chocolate and Raspberry Cloud Muffins. These muffins are incredibly light and fluffy, making them the perfect treat for any time of the day. Using frozen raspberries ensures they remain whole, adding bursts of juicy flavor in every bite.

Why You’ll Love This: These muffins are a delightful blend of chocolatey goodness and fresh raspberries, creating a perfect balance of sweet and tart. The light and airy texture makes them feel like a cloud in your mouth. Plus, the easy preparation method means you can whip up a batch in no time, making them ideal for both novice bakers and experts alike.

Perfect Occasion: These muffins are perfect for breakfast, brunch, or a delightful snack. They also make a great addition to any dessert table at parties or family gatherings. Their beautiful presentation and delicious flavor make them a hit at picnics and tea parties.

Decoration Tips: Enhance the look of these muffins by dusting them with powdered sugar once they are cooled. You can also drizzle a bit of melted chocolate on top for extra decadence. Adding a fresh raspberry or a small slice of orange on top of each muffin before baking can give them a charming, finished look.


For the Muffins:

  • 6 eggs
  • 240 ml oil
  • 200 ml vanilla yogurt
  • 350 g sugar
  • 450 g self-raising flour
  • 50 g unsweetened cocoa powder
  • 200 g frozen raspberries
  • Zest of one orange (optional)

For the Crumble Topping:

  • 100 g cold butter, cubed
  • 100 g sugar
  • 150 g all-purpose flour


  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it lightly.
  2. Prepare the Batter: In a large mixing bowl, combine the oil, vanilla yogurt, and sugar. Mix well until smooth.
  3. Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
  4. Add Dry Ingredients: Sift in the self-raising flour and cocoa powder, and gently fold into the wet mixture until just combined.
  5. Incorporate Raspberries and Zest: Fold in the frozen raspberries and orange zest (if using) carefully to avoid breaking the raspberries.
  6. Fill the Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. This recipe yields approximately 24 muffins.
  7. Prepare the Crumble Topping: In a small bowl, combine the cold butter, sugar, and all-purpose flour. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
  8. Top the Muffins: Sprinkle the crumble topping generously over each muffin.
  9. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Enjoy these delicious Chocolate and Raspberry Cloud Muffins, a perfect blend of rich chocolate and tangy raspberries with a light and fluffy texture that will delight your taste buds!

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