Beetroot and blackberry muffins

Super fluffy beetroot blackberry muffins with blackberry jam filling and a crown of blackberry cream, refined with our cocoa creation “BEET me up!”. Britta and Svenja from Klara&Ida, the fine blog full of passion for food, cooking and food photography, baked them for us!

Ingredients (makes 10 muffins):

  •  300 g pastry flour (type 405)
  • 150 g finely granulated Demerara sugar
  • 2 heaped teaspoons baking powder
  • 1 teaspoon ground vanilla powder
  • 4-6 teaspoons Becks cocoa™ BEET me up!
  • 180 ml almond milk
  • 100 ml vegetable oil
  • 2 eggs
  • 80 g blackberry jam, ¾ of it for the batter
  • Margarine for greasing

Blackberry Glaze:

  • 150 g blackberries
  • 2 tablespoons lemon juice
  •  230 g butter (room temperature)
  • 230 g icing sugar (or more for extra sweetness)
  • 1 teaspoon vanilla powder
  • 1 tablespoon milk (more if necessary)
Use a piping bag with the appropriate nozzle to decorate the muffins.


First mix together all the solid ingredients: Flour, demerara, baking powder, vanilla powder, Becks cocoa™. In a separate bowl, whisk together the almond milk, vegetable oil, eggs and blackberry jam. Using a spoon, add the flour mixture to the bowl and mix the ingredients together to form an elastic dough.

Preheat the oven to 180°C with fan. Grease the muffin tins with margarine or insert muffin tins. Fill six muffin tins with batter and place on the middle shelf. Bake for 20 minutes. To check if the muffins are done, insert a wooden skewer. If the batter sticks to the skewer, bake for another 5 minutes.

Remove the ramekins from the oven, remove the muffins from the tins and leave to cool.

For the icing, heat the blackberries (all but six) and the lemon juice in a saucepan. Simmer for 15-20 minutes until almost liquid, stirring occasionally. If you want to remove the seeds, strain the blackberry sauce through a sieve.

Once the sauce has cooled, mix thoroughly with the butter using a hand mixer, food processor or simply a fork. Stir in the icing sugar, vanilla powder and milk until you have a creamy, homogeneous mixture. Add a little more milk if needed.

Use a piping bag with a nozzle to decorate the muffins. Decorate each muffin with a fresh blackberry and enjoy.

Recommendation: To impress your loved ones, cut out a small cavity and fill it with a blob of blackberry jam.

Text und Bild: klara_and_ida