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Raspberry Muffins with Hazelnut Chocolate and Advocaat Liquor

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!

Course Dessert, picnic, Snack
Cuisine European, German
Keyword chocolate raspberry muffins, easy raspberry muffins, raspberry muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 portions
Calories 190 kcal
Author Kiki Johnson


  • 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


  1. Preheat the oven to 430 F and prepare line your muffin pan. Whisk butter, sugar, eggs, vanilla, and salt until smooth.

  2. 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.

  3. Break up frozen berries into little pieces and fold into the batter, together with the chopped chocolate. 

  4. 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