Step 1

Preheat oven to 200C (180C fan-forced). Line a 6-hole x 3/4 cup capacity muffin pan with muffin wraps.

Step 2

Sift flour, baking powder and cocoa into a large bowl. Stir in sugar and choc bits. Make a well in the centre. Whisk buttermilk, eggs, oil and vanilla in a jug until well combined. Pour mixture into dry ingredients. Using a large metal spoon, stir until just combined.

Step 3

Swirl through 1 cup frozen raspberries. Spoon mixture evenly into muffin wraps. Bake for 40-45 minutes until cooked through when tested with a skewer. Cool in muffin pan for 10 minutes, then transfer to a wire rack to cool.

Step 4

To serve, defrost remaining 1 cup raspberries. Dust muffins with icing sugar and top with remaining raspberries.