Rich cocoa, sweet dark chocolate, and tart raspberries come together in these delicious Bourke Street Bakery Dark Chocolate & Raspberry Muffins. Ideal as a sweet afternoon snack or a morning treat.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, melted. 2 large eggs. 1 cup buttermilk. 1 tsp vanilla extract. 1 cup dark chocolate chips. 1 cup fresh raspberries.
Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Sift flour, cocoa powder, brown sugar, granulated sugar, baking soda, baking powder, and salt in a big mixing bowl. Beat the eggs, buttermilk, vanilla extract, and melted butter thoroughly in a different bowl. Stirring gently until just combined, pour the wet ingredients into the dry ingredients. Take care not to overmix; some lumps are acceptable. Mix the fresh raspberries and dark chocolate chips into the batter. Using a spoon, pour the batter into each muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your mouthwatering Raspberry & Dark Chocolate Muffins!
Prep Time: 15 minutes
Cook Time: 25 minutes
Your Coach DrB
