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Boysenberry ripple muffins

  • Makes 12-16
Boysenberry ripple muffins

This mix of boysenberries and chocolate makes scrumptious muffins.


  • 3 cups flour
  • 2 tablespoons baking powder
  • ½ cup caster sugar
  • ½ cup chocolate chips
  • 2 eggs
  • 1½ cups milk
  • few drops vanilla essence
  • 100 grams butter, melted and cooled
  • 430 gram can boysenberries in syrup, well drained
  • Topping
  • ½ cup flour
  • ¼ cup caster sugar
  • 50 grams softened butter


  1. Sift the flour, baking powder and sugar into a bowl, stir through the chocolate chips and make a well in the centre.
  2. In a jug, mix together the eggs, milk and vanilla essence. Stir into the dry ingredients and fold through the melted butter and boysenberries.
  3. Three-quarters fill 12-16 well-greased muffin tins. Sprinkle a teaspoon of the crumble topping over each muffin if using.
  4. Bake at 220ºC for about 15-20 minutes until well risen, golden and cooked. Cool in the tins for 5 minutes before transferring to a cake rack and serving.
  5. Crumble topping
  6. Sift the flour into a bowl and stir in the sugar. Rub in the butter until the mixture resembles fine crumbs.

Cooks Tips

- Leaving muffins in the tin for 5 minutes before removing ensures they will hold their structure and not collapse.

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