[wpv-post-body view_template="structure-data"]

Recipe Category: Muffins

Chocolate, Beetroot and Raspberry Muffins with Choc Buttermilk Ganache

Rich and fruity, these muffins combine the decadence of dark chocolate and the goodness of beetroot with a burst of raspberry in the centre.

Makes: 12
Preparation Time: 15 minutes
Cooking time: 20 minutes
  • 12 muffin paper cases
  • 1 1/4 cups plain flour
  • 1 teaspoon baking powder
  • 1/4 cup Dutch cocoa powder
  • 3/4 cup dark brown sugar
  • 250g fresh beetroot ( 1 medium)
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup extra light olive oil
  • 3/4 cup frozen raspberries
  • 200g dark chocolate, chopped
  • 1/4 cup buttermilk

Line 12 muffin pans with paper cases. Combine flour, baking powder, cocoa and brown sugar together in a bowl, breaking up any lumps. Wearing gloves, peel beetroot and grate directly into the bowl. Mix well, then stir in eggs, buttermilk and oil until well combined. Spoon evenly into paper cases, dot with raspberries and bake at 200°C for 15 -20 minutes until cooked. Turn out onto a wire rack to cool. Ice with Choc Buttermilk Ganache and decorate with Glazed Beetroot, if using.

Note: Image is of un-iced muffins


Combine chocolate and buttermilk in a bowl and microwave on Medium for 2 minutes, pausing to stir periodically until melted. Allow to cool to room temperature and use to ice muffins. Ganache will set when completely cold.


GLAZED BEETROOT - For decoration

Heat 1 1/2 cups caster sugar and 1 cup water until dissolved. Add 1 peeled and thinly sliced beetroot and simmer for 10 minutes. Remove slices onto a wire rack to cool.


A square of dark chocolate can also be inserted into the centre of the muffins before cooking - as shown in the image above.

Author: Naomi Crisante
Date Created: 07/06/2019