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.
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
400g plain flour (or 480 if you are using spelt flour)
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
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!