A muffin, to me is a little bundle of home. A homey, sturdy little cake, usually studded with fruit, and absolutely at its apogee when still warm from the oven.
If I’m in need of the comfort that only baking can bring, I will more often than not turn to the muffin.
There’s that scene in the movie Julie & Julia where the Julie character talks about the comfort she finds in making chocolate pudding.
“You know what I love about cooking? I love that after a day when nothing is sure – and when I say nothing, I mean nothing – you can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.”
Now, whilst I love Nora Ephron, Meryl Streep and Amy Adams, I just could not get behind the movie. I know, controversial, but I kind of hated it. I’m hesitant to criticize, but I found so many of the characters in that movie to be basically insufferable.
That particular quote, however, is classic Nora Ephron and it resonates perfectly with me. Muffins are my chocolate pudding. One bowl, a wooden spoon, a banged-up old muffin pan, and about 20 minutes and you’ve got a house that smells like a home, and 12 little bundles of delicious comfort.
These are a particular favourite – they have a higher proportion of liquid to dry ingredients than most muffins, resulting in a richer, more moist crumb, which I think is perfect for their cocoa intensity. The raspberries add pleasing pockets of jammy tang, and a generous handful of chocolate chunks never hurt anyone.
These are a guaranteed win every time. Super easy, delicious and simple. I needed these. What’s your go-to comfort recipe?
xx Sarah.
- 2 cups (300g) plain flour
- 2 tsp baking powder
- big pinch of salt
- ⅓ cup (50g) cocoa powder, sifted
- 1 cup (225g) caster sugar
- 1 + ½ sticks (150g) butter, melted
- 1 cup (250ml) buttermilk (or milk soured with vinegar or lemon juice)
- 2 eggs
- 100g dark chocolate, chopped
- 100g raspberries, fresh or frozen
- Preheat the oven to 375F/180C and grease a 12-cup muffin pan.
- Place the dry ingredients into a large mixing bowl and stir until well combined.
- Make a well in the centre of dry ingredients, and add the butter, buttermilk and eggs.
- Stir until all the ingredients are combined and wet, do not over mix at this stage - less is more, and a few lumps don't hurt.
- Add the chopped chocolate, reserving a few pieces to sprinkle over, and the raspberries to the bowl, and stir them through.
- Divide the mixture evenly between the muffin holes, and sprinkle over the reserved chocolate.
- Bake for 18-20 minutes, or until they spring bake when pressed lightly.
- Leave to cool on a rack for a few minutes, but definitely don't miss your chance to eat these while they're still warm and the chocolate is oozing.
Chocolate will be always an ingredient in any of my comfort food recipe. And in my opinion a warm chocolate muffin with a cup of coffee motivates me to get out of bed in the morning.
Now THAT is a good day!
I half share your opinion on that film… I was expecting so much more from t! I just like watching people cook (or pretend to cook, whatever). These look amazing. That one of a muffin all cracked open has me drooling at the screen.
Geezz!! These looks amazing…
Umm…I am not normally a girl who like to mix her chocolate with fruit other than a banana, but these look KILLER. My Monday could really use a dozen.
I am all up in that quote, it’s speaks to me too! Also, these muffins need to come to me NOW!
Chocolate and raspberry are such good friends. Especially in muffin form! xx
This sounds and looks amazing. Great flavor combination.
I’ve only seen a brief part of that movie, so I can’t say whether I liked it or not. I watched some movies this weekend, in which I found the characters insufferable…won’t be watching them again anytime soon.
These muffins look outstanding! I just love how you describe them, “homey” and “jammy tang”!
P.S. that sticky date pudding, I made a half batch and ate the entire pan myself…I didn’t like it at all ;)
That pudding is one of my proudest creations! I’m ridiculously happy that you liked it.
Ugh, I love a chocolate muffin. I definitely go to pudding or something scone-y or biscuit-y when I am in need of comfort…or pizza :)
Is there a problem pizza cannot solve? Probably. But it sure helps.
What do you mean by plain flour? is it all purpose flour? this looks great :)
Hi Aye, you’re right! Plain flour and all purpose flour are the same thing.
Um..done and done. I think I might try these with strawberries. Mostly because I have some languishing in the fridge right now, and because I need these muffins! Thanks so much for the great idea!
Abby
Swooning over these!!
That movie was just NOT good! These muffins look amazing and are happening.
We are totally on the same wavelength with Julie and Julia. I wanted to love it but man, the Amy Adams character was hhaarrdd to like.
My sentiments EXACTLY.
I love the combo of chocolate and raspberries. Raspberries cut through the richness and sweetness of chocolate so well, without taking away from that chocolate flavour. My go-to comfort recipe in times that require some baking relaxation is also a muffin recipe, it’s my jam donut muffins.
Chocolate and fruit goes SO well, doesn’t it? And yet I rarely see chocolate-fruit muffins. Love these!
Anything with chocolate is comfort food!
Just stumbled upon your blog and I absolutely love it! All of your goodies look insanely delicious, especially these Muffins. They have my name written all over them :). Pinned!
Thanks for stopping by Kathi! You come back again sometime, you hear?
I just baked a batch of these this afternoon and they’re delicious, thank you for sharing the recipe!
My pleasure! I’m so glad you made them and liked them! Make sure you tag me on instagram if you took a picture!
I used to make these years ago but the recipe used tinned raspberries and you had to heat them on the stove and reduce them down..i lost that recipe..could I do that with this recipe?
Hey Katherine, This is a prettttty moist muffin. So I would only be concerned about the amount of liquid you’re adding. I would suggest either subtracting a little of the liquid from the recipe, or really reducing/draining the raspberries before you stir them in. But then again, it might work if you just do what you always did!
Best of luck!
xx
Sarah