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Recently, I have been doing some study. I honestly don’t understand how Saskia has been studying for so many years and manages to get anything done. As soon as I spend any length of time in the house, all I want to do is bake.

My first study distraction was to bake these delicious choc-chip cookies. The following weekend, while sitting amongst a pile of paper, I had an intense craving for a muffin.


I mentioned my muffin craving on twitter and Adski sent me a link to his post on making the Bourke Street Bakery muffins.

Dark chocolate and raspberry studded muffins sounded like the perfect antidote and while fresh raspberries are not in season, I had a bag of frozen beauties in the freezer.


These are very quick and easy to make. Next time I bake them, I will fill the liners a little higher so that there is more of a ‘muffin top’ on them (I tend to err on the side of less filling ever since I had a cupcake explosion in my oven). I think these will become a new standby given I usually have most of the ingredients on hand, and note that if you don’t have any buttermilk, you can make your own with regular milk and an acid (vinegar or lemon).


These were very light and moist. I upped the chocolate quotient because I think you almostcan’t have too much chocolate. These were equally delicious straight out of the oven, while still warm and melty and the next day with a cup of tea.

Mr M took the leftovers in to work with him and they were gone in an instant! I urge you to bake a batch immediately! Yum!


Dark chocolate and raspberry muffins

Adapted from the Bourke Street Bakery Cookbook via Totally Addicted to Taste .

400g plain flour (or 480 if you are using spelt flour)
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
480ml buttermilk
1 teaspoon vanilla extract
3 eggs (at room temperature)
300g dark chocolate
225g raspberries, fresh or frozen
Icing sugar, for dusting

  • Preheat the oven to 190°C (375°F). Line a muffin tin with paper cases.
  • Sift together the flour and baking powder, then add in the caster sugar and stir to combine.
  • Chop the chocolate into pieces and set aside.
  • Melt the butter, allow it to cool slightly then stir in the buttermilk and vanilla. In a small bowl, whisk the eggs together, then whisk the egg mixture into the buttermilk mixture.
  • Pour the liquid over the flour mixture and whisk to combine (don’t over mix!). Fold in the chocolate and raspberries with a spoon:


  • Spoon the mixture into the muffin pans. I filled mine about two thirds full, but I think you should fill them a little more.
  • Reduce the oven temperature to 180°C (350°F) and bake for 20-25 minutes, until they spring back in the centre, and the tops are lightly browned.
  • Remove from the oven and allow to cool slightly before eating. Dust with icing sugar and enjoy!



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10 Responses to “Bourke Street Bakery’s chocolate and raspberry muffins”

  1. Oh! I’m not normally a fan of muffins but I think you’ve sold me on this one. I usually have all the ingredients on hand too, so I might give this a go today. Thanks for sharing!

  2. Oh I loved this recipe and made it myself a while ago http://ironchefshellie.com/2010/02/27/week-15-the-cookbook-challenge-dark-chocolate-and-raspberry-muffins/

    I really should use that book more often! Great photos!

  3. Reemski says:

    These are my favourite thing at Bourke St Bakery apart from the chocolate and sour cherry cookies…lucky I’m moving away from them!

  4. Jackie says:

    I loooove these muffins! I have found that the recipe makes about 10 more than what is stated in the book – I figure the muffins at the bakery itself must be giant!

  5. These look really moist. My eyes are so unreliable when it comes to filling muffins. I have yet to make a successful one because they always overflow and collapse in on itself. One day, maybe one day, I’ll learn from my mistakes *smacks head*

  6. These look like heaven in a muffin liner! Delicious!

  7. Emily says:

    Celeste: definitely give them a go – so very easy. I love with muffins how you don’t even need to get a food processor or electic mixer going. Perfect.

    Iron Chef Shellie: Wow yours look gorgeous! The melted chocolate on top looks to die for. As to the book, I didn’t actually have a copy of it, although after making this (and reading so much about everyone else’s favourite recipes) I finally took the plunge and bought it. Not that I need more cookbooks! Hopefully there will be lots of other great things in between those pages!

    Reemski: Oooh everyone talks about the chocolate and sour cherry cookies – cannot wait to bake them! YUM

    Jackie: Yes the recipe made heaps more than 12 for me as well – note I didn’t write how many it made! I thought this may have been the fact that I baked with spelt flour (and therefore had an extra 20% of flour) but there were still a lot of them. I didn’t count, but I think it made at least 20 and perhaps more..

    Amy: Oh no! Now I don’t want to overfill mine and have to deal with another explosion. Perhaps next time I make these I will do a controlled approach and fill them all different heights and test which is best. I really hate cooking explosions – such a waste of deliciousness..

    Joseph: Thanks, they were super tasty and super easy. Perfect!

  8. You’re absolutely correct. There’s no such thing as too much chocolate. And these are perfect for studying: the brain needs sugar to function optimally after all 😉

  9. Maya says:

    Just finished them.they r delicious.very moist!but they definitely do not look like urs in the picture.they didn’t brown at all.they needed 25 mintues to b done!I thought of turning the broil on but didn’t.I wonder where I went wrong.the spongy part is great but I feel it’s more solid than urs as well!!!!

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