Raspberry Muffins with Hazelnut Chocolate and Advocaat Liqueur
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If you like it luscious, you got to try my fluffy and moist vanilla-scented raspberry muffins. Stuffed with chunks of hazelnut chocolate and sweet fresh raspberries, they make for the perfect breakfast treat for Easter or Valentine’s Day!
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These Bakery-Style Hazelnut Chocolate Raspberry Muffins are moist, vanilla-y and simply divine!
What plans do you have for Valentine’s Day? We are gonna kick the day off with a proper muffin breakfast in bed!
That means we are going to dive into these moist and fluffy Raspberry Muffins with Hazelnut Chocolate and Advocaat Liqueur.
Are they especially lovey-dovey-looking? No, but let me tell you, the flavour combo of vanilla-ey, advocaat-laced batter, fresh raspberries and chunks of hazelnut chocolate is pure love.
What is Advocaat / German Egg liqueur?
Advocaat or Eierlikör is a traditional Dutch liqueur made from whole eggs, sugar, and brandy, vodka or rum. The rich and creamy drink has a smooth, vanilla custard-like flavour and I used it all the time for baking while still living in Germany.
It makes your baked goods incredibly moist and adds a really neat vanilla flavour. You can purchase it at your local liqueur store or simply try my recipe for the best homemade German Egg Liquor. Store-bought eggnog is also a possible substitution!
How to get perfect well-risen bakery-style muffins every time:
Now, usually, the instructions for making muffins tell you to fill the molds 3/4 full. I like my hazelnut chocolate raspberry muffins sky-high and bakery-style.
To achieve this, I fill my muffin pans all the way to the top. If using a regular muffin tin, this batter will fill 8 large tins to the brim. You will get at least 10 out of small muffin pans.
The most important thing is the temperature. The trick is to set the initial oven temperature quite high, then lower it as the muffins bake. Setting the oven to a high temperature lifts the muffin top up quickly and creates a solid crust.
That is why you fill the muffin pans to the top, right?
Can I use frozen raspberries for this muffins recipe?
A word about the frozen vs. fresh raspberry issue! I used frozen raspberries and did not thaw them before mixing them into the batter.
I made sure to break them into tiny bits and just folded them into the batter right in the very very end and I found that there was not much raspberry juice-leakage in the batter.
You can of course also use fresh raspberries in this muffin recipe.
Now for the chocolate! I used a packet of nougat, a German baking staple made from hazelnut and chocolate.
It is a bit like Nutella but tastes way stronger of hazelnuts. The closest thing to nougat I have come across here in North America are Lindt LINDOR Hazelnut Milk Chocolate Truffles
.
So you can chop up a couple of these or you take High Quality Chocolate Hazelnut Spread
, spread the desired amount on a baking sheet, freeze it, and cut in into chunks. Can you take regular chocolate with hazelnuts in it? Sure!
I am telling you, these bakery-style, fluffy Hazelnut Chocolate Raspberry Muffins are just too good to resist and I know they will become a new favourite in your home as well!
What’s not to love about a muffin bursting with fresh raspberries and half-molten hazelnut chocolate?
They are a family favourite any time of the year, but I especially recommend them as a sweet treat for Valentine’s Day! There’s something about the vanilla-raspberry-chocolate combo, that just screams romance, right?
I will make them again for Easter Brunch. That is if they are not requested a million times in between.
Follow me on Instagram and tag #cinnamonandcoriander so I can see your yummy muffins!
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Disclaimer: “I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites”
★ Did you make and love this hazelnut chocolate raspberry muffins recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Raspberry Muffins with Hazelnut Chocolate and Advocaat (German Eggnog)
If you like it luscious, you got to try my fluffy, vanilla-scented advocaat (German eggnog) muffins. Stuffed with chunks of hazelnut chocolate and sweet fresh raspberries, they make for the perfect breakfast treat for Easter or Valentine's Day!
Ingredients
- 150 g butter, softened
- 50 g sugar
- 2 eggs at room temperature
- 1 tsp vanilla essence
- 1 pinch salt
- 175 g flour
- 2 tsp baking powder
- 70 ml advocaat liqueur use eggnog or cream as a substitute
- 150 g hazelnut chocolate, chopped best: Rittersport Nougat or pure nougat
- 70 g frozen raspberries
Instructions
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Preheat the oven to 430 F and prepare line your muffin pan. Whisk butter, sugar, eggs, vanilla, and salt until smooth.
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Mix flour with baking powder. With the whisk running, add the dry mix and the advocaat, alternating between the two and ending with flour. Do not overmix.
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Break up frozen berries into little pieces and fold into the batter, together with the chopped chocolate.
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Fill your muffin pan all the way to the top and put the molds in the oven. Reduce the temperature to 400 F and bake for 15 minutes. Test with a skewer for doneness. Let cool for a minute, then remove from mold and let cool on a rack. Enjoy!
Recipe Notes
You can use normal chocolate chips or butterscotch chips instead of hazelnut chocolate
Like my recipe for Raspberry Muffins with Hazelnut Chocolate & Advocaat Liquor? Pin it!
Those cupcakes looks so delicious . I have to try them soon. Love the chocolate in it.
These muffins look so decadent and moist!!! And fluffy!!! By the way, your photography is on point!
Ahhhh this looks so good and such a fab idea for valentines day presents! Thanks for sharing, will definietely recreate!
These sound so amazing I had to pin them for later! Yum!
I have never heard of Advocaat prior to reading your post. Thank you for sharing. I am going to try and find this locally!
I’ve been eating so much chocolate and raspberry lately, it’s quickly become one of my favorite flavor combinations. These muffins are making me drool! Well done!
YES! Love breakfast in bed on Valentine’s Day. It’s our tradition – much better than going out to dinner. These muffins sound amazing. I love raspberry with chocolate!
Yum….these sound delicious. Perfect for brunch, or with my afternoon coffee/latte. The flavour combination is great.
I’m like you and mostly make 8 or 9 muffins instead of 12 muffins. I need my muffins bigger than the average because I like sky high as well!! These muffins look so delicious! The flavor combinations look so good and I can’t wait to make them!
These look amazing. Forget about Valentine’s Day…I’d love to bake and eat this everyday! They look perfect with my tea. And you got me curious about Advocaat. I like baking with liqueur so I think I’d enjoy working with it. Hope I can find it locally!
What a perfect, and tasty, combination of flavors. I love fruit and chocolate. I’m particularly intrigued by the Advocaat liqueur. I’ve never heard of an egg liqueur, and your description of it being vanilla custard like in flavor makes me want to find it. I’ve pinned this recipe and plan to try it soon.
Mmmmm! What a delightful flavor combo! Can’t wait to give these a try!
Wow! I need these for breakfast this weekend! I love raspberries and chocolate!
I’ve never heard of Avocaat liquor before but this sounds like a super tasty recipe. I’d love to try it sometime!
Just reading the description has my mouth watering. I would say that these muffins would not only be great for breakfast but also as a dessert or an afternoon snack. YUM!!
You already had me sold at raspberry muffins, but the addition of hazelnut chocolate pushed it over the top!
Oh wow, these muffins sound incredible and I’m going to have to give them a try!
These muffins look delightful! raspberries, chocolate, and nuts are a perfect combination!