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raspberry & dark chocolate muffins
From Stonesoup
makes 9
Adapted from my go-to baking book – Bourke Street Bakery – The Ultimate Baking Companion. If you like to bake or are thinking about getting into it and haven’t got yourself a copy I highly recommend heading over to fishpond.com.au to remedy the situation.
I’ve scaled the BSB recipe back to make 9 muffins, swapped the buttermilk for a combination of natural yoghurt and water and reduced the amount of dark chocolate slightly – because that’s all I had.
These muffins are not trying to be anything like your ‘health food’ store muffins made with vegetable oil and laced with fibre. They are unashamedly good time muffins. Super moist and lucsious with alternating bursts of tartness and richness from the raspberries and dark chocolate.
I’m not normally a fan of fruit & chocolate pairings but was pleasantly surprised how addictive they were when I made them for new years eve on Capt Crutts’ boat.
While the longish ingredient list makes these muffins look not-so-minimalist, they’re really quite simple. Just melt the butter and combine with the other liquid ingredients, stir through the dry ingredients and then fold through the flavourings. You don’t need a fancy stand mixer or food processor or even a whisk so from an equipment perspective they get a minimalist tick. I haven’t tried it but I’m sure that if you didn’t have a muffin tray or papers you could bake them in well greased tea cups and they’d still be lovely.
250g (9oz) plain flour
1 1/2t baking powder
200g (7oz) caster sugar
200g (7oz) unsalted butter
3/4C natural yoghurt
1/2C water
2 eggs
100g (3 1/2oz) dark chocolate, roughly chopped
150g (5oz) raspberries, fresh or frozen
2T raw granulated sugar or demerrera
Preheat oven to 190C (375F). For fan forced oven reduce temperature by 20C or 40F. Line 9 holes of a large muffin tray with papers.
Combine flour, baking powder and sugar in a large bowl and make a well in the centre
Melt butter then remove from the heat. Stir through yoghurt and water and then add eggs, stirring well afterwards.
Pour butter mixture into the well in the dry ingredients and stir to combine. Don’t stress if there are a few flour lumps. Fold through raspberries and chocolate and spoon into prepared muffin papers. Sprinkle with raw sugar.
Bake for 30 – 45 minutes or until muffins are lightly golden and feel firm and spring back when you push them gently on the top. Allow to cool in the tray. Especially good while still warm and the chocolate is all molten but will keep for up to a week in the fridge.
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