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Double Chocolate Raspberry Muffins

Categories: Cupcakes, Muffins, Vegetarian/Vegan

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These are so cute my guests called them cupcakes! I adapted an old World War II recipe that did not call for eggs or butter, when these were in short supply. Voila, my vegan friends were thrilled and no one was the wiser with this rich, delectable and classic combination of chocolate and tart raspberries. Feel free to use frozen raspberries if fresh are unavailable.


  • 2 1/3 c. all-purpose flour
  • 1 1/2 c. sugar
  • 1/2 c. cocoa powder
  • 1 1/2 tsp. Clabber Girl Baking Soda
  • 3/4 c. vegetable oil
  • 1 tsp. salt
  • 1 1/4 c. water
  • 1/2 tsp. vinegar
  • 2 tsp. vanilla extract
  • 3/4 c. chocolate chips
  • 1 pt. raspberries


Set a rack in the center of the oven and pre-heat to 350 degrees F. Line a muffin tin with paper cups.

Whisk together the flour, sugar, cocoa powder, baking soda and salt. If it is at all lumpy, sift the mixture through a sieve.

In a separate bowl, whisk together the oil, vinegar, vanilla and water. Make a well in the center of the dry and add the liquids, whisking as you go. The mixture will be come quite thick and pasty, but you will need to whisk firmly for the dry mixture to absorb all the liquids.

Stir in the chocolate chips and about 2/3 of the raspberries. Divide batter evenly among the prepared cups. Garnish with the remaining raspberries. Bake for about 20 - 22 minutes or until the muffins spring back when pressed gently in the center.