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.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly blended.

Step 3

In a separate bowl, mix the buttermilk, vegetable oil, vanilla extract, and egg until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring gently until no dry streaks remain. Be careful not to overmix.

Step 5

Fold the chocolate chips gently into the batter.

Step 6

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.

Step 7

Fill each indentation with 1 teaspoon of raspberry jam, making sure it doesn’t touch the paper liner’s edges.

Step 8

Top with the remaining batter, ensuring the jam is completely covered by the batter.

Step 9

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.

Step 10

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 11

If desired, dust the tops with powdered sugar for a decorative touch before serving.

Step 12

Serve warm to enjoy the oozing ‘bleeding heart’ effect, or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	827.6 grams (827.6g)

Amount per serving	% Daily Value*
Calories	2898

Total Fat 98.10g	126%
Saturated Fat 33.00g	165%
Polyunsaturated Fat 33.60g
Cholesterol 186mg	62%
Sodium 1759mg	76%
Total Carbohydrate 523.80g	190%
Dietary Fiber 53.40g	191%
Total Sugars 294.00g
Protein 54.40g	109%

Vitamin D 41IU	205%
Calcium 196mg	15%
Iron 30mg	168%
Potassium 2081mg	44%

*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.

Source of Calories

Fat: 27.6%

Protein: 6.8%

Carbs: 65.6%