Dark Chocolate Chunk Raspberry Muffins
Decadent dark chocolate muffins filled with frozen raspberries, dark chocolate chunks, and dipped in a rich chocolate ganache topping.
Equipment
Ingredients
Dark Chocolate Raspberry Muffins:
- 2 cups (240 g) unbleached all-purpose flour
- ⅔ cup (135 g) granulated sugar
- ⅓ cup unsweetened Dutch-processed cocoa powder sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup frozen raspberries
- 6 tablespoons (3 oz; 85 g) unsalted butter softened
- 4 ounces bittersweet chocolate roughly chopped and divided
- 1¼ cup (300 mL) buttermilk room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Decoration:
- 2 ounces bittersweet chocolate finely chopped
- ¼ cup (60 mL) heavy cream
- fresh raspberries for garnishing
Instructions
- Bake Muffins: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners (recommended) or lightly grease with baking spray. Set aside.
- Whisk the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Place the frozen raspberries in a seperate bowl and add one tablespoon of the dry flour mixture, and toss to coat. This helps the raspberries sink in the batter during baking. Set the raspberries in the freezer as you assemble the rest of the ingredients.
- In a glass or microwave-safe bowl, combine the butter and half of the chopped bittersweet chocolate (2 ounces). Microwave in 15 to 20 second intervals , stirring with a spatula between each interval, until the chocolate and butter has melted completely. Whisk together until smooth.
- In separate measuring cup, whisk together the buttermilk, egg, and vanilla extract. Create a well in the center of the dry ingredients and add both the buttermilk and melted chocolate-butter mixture. Fold the wet ingredients into the dry ingredients with a spatula, until just absorbed and some small lumps remain. Gently fold in the remaining chocolate chunks and frozen raspberries.
- Using an ice cream scoop or spoon, distribute the batter evenly among the lined muffin pan. Bake for 18 to 20 minutes, or until toothpick inserted comes out mostly clean with some moist crumbs attached.
- Allow the muffins to cool on a rack in the pan for 3 to 5 minutes, before removing the muffins from the tin. If you chose to skip the ganache decoration, I recommend eating the muffins warm out of the oven. If decorating, allow the muffins to cool completely.
- Prepare Ganache: Place the finely chopped chocolate in a heat-proof bowl.
- Heat the cream in a glass measuring cup in the microwave at 15 second intervals until very hot. Pour over the chocolate and allow to sit for 15 seconds. Using a whisk, slowly whisk together the cream an chocolate until emulsified. Continue whisking slowly just until mixture is smooth and shiny.
- Dip the tops of the cooled muffins into the ganache and place them back on a rack; allowing the ganache to set for 10 minutes before serving. Garnish the tops of the muffins with a fresh raspberry and serve immediately.
Tips for Success:
- These muffins are best served slightly warm out of the oven and the day of baking, but they can be stored in an airtight container, at room temperature, for an additional one to two days.
Serving: 1serving, Calories: 303kcal, Carbohydrates: 36g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 370mg, Fiber: 4g, Sugar: 14g