This recipe comes from the same book as the best brownie ever. Only that would be reason enough to make these cute little muffins. The cake is moist and light and there are big pieces of dark chocolate and delicious raspberries in it. There’s a large amount of buttermilk in the batter, which makes it pretty liquid and makes sure that the muffins stay moist when baked. Too bad this recipe only made 24 of these yummies, I could’ve eaten so many more.

Recipe from Bourke Street Bakery: the ultimate baking companion

Although the recipe states that the batter will be enough for 12 muffins, I ended up with 24. I think it is a mistake in the book, cause my muffins weren’t small at all and the baking time was the same. So either half the amounts or enjoy indulging many many cakes (for the record, I didn’t eat all of these by myself!).

Of course you can make these with other types of berries or other fruit as well.

400 g all-purpose flour
2 tsp baking powder
300 g caster sugar
310 g unsalted butter
480 ml buttermilk
3 eggs
225 g dark chocolate, roughly chopped
225 g raspberries, washed
55 g raw (demerara) sugar
optional: icing sugar, for dusting

Preheat the oven to 190˚C/375˚F. Line 2x 12-hole muffin tins and line with paper cases.

Stir the flour and baking powder into a bowl and add the sugar, mixing well to combine.

Melt the butter in a saucepan over low heat, then remove from the heat and stir in the buttermilk. Using a whisk, stir in the eggs and combine. Pour over the dry ingredients and whisk to combine – don’t worry if there are still lumps of flour at this stage. Use a large spoon to gently fold through the chocolate and raspberries.

Spoon the mixture into the prepared muffin cases. Sprinkle the tops with the raw sugar. Reduce the oven temperature to 180˚C/350˚F and bake for 25-30 minutes. It may be necessary to drop the temperature about 10 minutes before the ens of baking time if the muffins are starting to brown on top. To test if a muffin is done, push the top gently to feel that it is firm and turn one out of the tray and see that the bottom has coloured. Remove from the oven and allow to cool in the tins for 10 minutes, before eating. Dust with icing sugar to serve.

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6 Responses to “Dark chocolate and raspberry muffins.”

  1. Faye

    Can’t wait to try this recipe. I’m not great at converting to cups. Would you be able to give me the conversions?

    Reply

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