This Dark Chocolate and Raspberry Muffins recipe from Bourke St bakery (the Ultimate Baking Companion) is a winner! Light, with chocolate and raspberries (what else?) and easy to make.
A couple important comments :
- The recipe calls for large muffin trays, it is definitely the very large ones! The large ones you may have at home are perfect too, you will just end up with more muffins!
- Use good quality muffin paper cases as the mix is quite liquid and otherwise will end up soaking the paper and the muffin will stick to the tin, it will be harder to remove them.
Makes 12 (or about 20 if you use the “home size” muffin trays)
A recipe from Bourke Street Bakery
Ingredients:
• 400 g  plain flour
• 2 teaspoons baking powder
• 300 g caster sugar
• 310 g unsalted butter
• 480 ml buttermilk
• 1 teaspoon vanilla extract
• 3 eggs
• 225 g dark chocolate, roughly chopped
• 225 g raspberries, fresh or frozen
• 55 g raw sugar
• Icing sugar, for dusting
Method
- Preheat the oven to 190°C (375°F). Lightly grease a 12-hole muffin tin and line with paper cases.
Sift the flour and baking paper into a bowl and add the sugar, mixing well to combine. - Â 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 to combine. Pour over the dry ingredients and whisk to combine. Use a large spoon to gently fold through the chocolate and raspberries. Don’t overmix.
- Spoon the mixture into the prepared muffin tins. Sprinkle the tops with raw sugar. Reduce the oven temperature to 180°C (350°F) and bake for 20-25 minutes. For smaller ones, cook for around 10 -15 minutes. It may be necessary to drop the temperature about 10 minutes before the end of baking time if the muffins are starting to brown on top.
- Â To test if the muffins are done, push the top gently to feel that it is firm. Remove from the oven and allow to cool in the tins for 10 minutes before eating. Dust with icing sugar to serve.
