Chocolate & Raspberry Muffins
 
 
Dense, moist chocolate muffins studded with juicy raspberries and dark chocolate chunks.
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375F/180C and grease a 12-cup muffin pan.
  2. Place the dry ingredients into a large mixing bowl and stir until well combined.
  3. Make a well in the centre of dry ingredients, and add the butter, buttermilk and eggs.
  4. 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.
  5. Add the chopped chocolate, reserving a few pieces to sprinkle over, and the raspberries to the bowl, and stir them through.
  6. Divide the mixture evenly between the muffin holes, and sprinkle over the reserved chocolate.
  7. Bake for 18-20 minutes, or until they spring bake when pressed lightly.
  8. 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.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/04/chocolate-and-raspberry-muffins.html