Christmas Morning Muffins

Christmas Morning Muffins

These are my all-time favourite muffins. They’re so delicious that we’ve developed a Christmas tradition around them. Every Christmas morning I bake a batch of these to have for an indulgent breakkie after a hard morning of present opening. Of course you don’t need to wait until December 25th to make them, just change the name to Raspberry & Dark Chocolate Muffins and you’re good to go any day of the year.

makes: 8
takes: 40 minutes
125g (4.5oz) unsalted butter
250g (9oz) almond meal
1/4 teaspoon pure stevia powder*
2 teaspoons baking powder
250g (9oz) natural yoghurt (Greek style)
2 eggs
1 teaspoon vanilla extract (optional)
125g (4oz) punnet raspberries (frozen are fine)
2 handfuls dark chocolate chunks

1. Preheat oven to 180C (350F). Line 8 holes of a 1/2 cup muffin tray with squares of baking paper or muffin papers.

2. Melt butter in a small saucepan. Place almond meal, stevia, baking powder, yoghurt, eggs, melted butter and vanilla (if using) in a medium bowl. Mix with a spoon until just combined.

3. Spoon mixture into your prepared muffin tray. Top each muffin with your raspberries and chocolate chunks.

4. Bake for 20-25 minutes or until the muffins are golden brown and feel springy when touched.

5. Cool in the tin, then serve.

Variations

*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 75g (3oz) sugar instead of the stevia. If you like things on the sweeter side add more.

dairy-free – coconut oil and coconut yoghurt (or use your favourite dairy-free milk).

nut-free – replace almond meal with ground sunflower seeds or plain all-purpose flour (reduce cooking time if using flour).

different flavourings – skip the chocolate or raspberries for a plain muffin. Or play around with different fruit options. Other berries are all good but feel free to use your imagination!

Shelf Life / Storage

I like these best on the day they’re made but after they’ve had a chance to cool down a little so the chocolate isn’t still molten. I find them too rich straight from the oven. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.