Bleeding Heart Muffins
Indulge in the dramatic allure of Bleeding Heart Muffins, the perfect fusion of rich chocolate decadence and sweet raspberry surprise. These moist cocoa muffins conceal a luscious raspberry jam center that oozes out with every warm bite, creating an irresistible "bleeding heart" effect. Made with simple pantry ingredients like buttermilk, cocoa powder, and semi-sweet chocolate chips, these treats are as easy to whip up as they are to impress. Perfect for Valentine’s Day, Halloween, or any occasion that calls for a touch of elegance and intrigue, these muffins are finished with a dusting of powdered sugar for that bakery-style look. Serve them warm to experience the gooey raspberry explosion, or enjoy them the next day for a delightful grab-and-go snack. Whether you're planning a themed dessert table or treating yourself to a sweet moment, these muffins promise to capture hearts and taste buds alike.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups raspberry jam
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended.
In a separate bowl, mix the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until no dry streaks remain. Be careful not to overmix.
Fold the chocolate chips gently into the batter.
Spoon about 2 tablespoons of batter into each muffin cup. Using a teaspoon, make a small indentation in the center of each cup of batter.
Fill each indentation with 1 teaspoon of raspberry jam, making sure it doesn’t touch the paper liner’s edges.
Top with the remaining batter, ensuring the jam is completely covered by the batter.
Bake in the preheated oven for 18-20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted near the edge (not in the center) comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the tops with powdered sugar for a decorative touch before serving.
Serve warm to enjoy the oozing ‘bleeding heart’ effect, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 25.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
