Dark Chocolate Chunk Raspberry Muffins
Today is Connor’s birthday! Which means we’re celebrating with muffins. And not just any muffins. Dark chocolate chunk raspberry muffins. Because there is no better combination in the world than raspberries and bittersweet chocolate.
Hopefully he agrees with that statement. I didn’t actually ask his opinion on the matter. But he consumed three of these in less than an hour, so I’ll take that as a yes.
Somehow, among mouthfuls, he did manage to tell me that I should have added even more dark chocolate chunks though. But to be fair, when are there ever enough chocolate chunks? Such a thing doesn’t exist.
I know it’s not my birthday–but I can’t help but feel a little older today. Maybe it’s sympathy aging. Is that a thing?
Or maybe it has to do with the fact that our apartment building has decided to re-paint all of our front doors this week and Connor has had to put out nearly 15 different visual reminders for me to remember to lock Max (the cat) into our bedroom before I leave for work today.
You know…so he doesn’t escape all over again and cause me another massive, life-threatening panic attack.
Am I exaggerating? Barely.
He left a note near my keys–and at my request, put a box of Arm & Hammer kitty litter right in front of the door. If I don’t notice them, the hope is that I’ll at least trip over the box on the way out the door and remember it then.
I’m sure he’ll come up with another type of reminder in the morning–and I’ll wake up with something written on my forehead in Sharpie or something.
Just kidding, Connor wouldn’t actually do that. He’s a pretty nice guy.
[Oh yes, and if you’re wondering, they’re painting our doors GOLD. Yes, gold. Apparently, gold doors equate a modernized apartment building. Who knew!]
Back to the muffins. They could not be easier to throw together.
In fact, you don’t even need a stand or hand-held mixer. A couple of mixing bowls, spatula, whisk, and lots of dark, bittersweet chocolate will do the trick. I love to use 72% percent bittersweet chocolate (which I buy at Trader Joe’s in massive bars).
It makes these muffins perfectly balanced. Incredibly chocolaty, but not overly sweet. Highly, highly recommend.
The basic muffin recipe is based off of Dorie Greenspan’s dark chocolate chunk muffins–but I decided to add frozen raspberries to the mix and take it up another notch by dipping them in a pool of warm, dark chocolate ganache.
Does that technically make them cupcakes? Maybe. But let’s stick with muffins. It means we get to eat them for breakfast. And nothing starts your [birth]day off better than dark chocolate chunk raspberry muffins warm out of the oven.
Here’s to Connor, birthdays, gold apartment doors, and lots of lots of chocolate!
Dark Chocolate Chunk Raspberry Muffins
Yield: 12 Muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (Dutch processed), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup frozen raspberries
- 6 tablespoons (3/4 stick) unsalted butter
- 4 ounces bittersweet chocolate, roughly chopped (divided roughly in half)
- 1 1/4 cup buttermilk, room temperature
- 1 whole egg, room temperature
- 1 teaspoon vanilla extract
Dark Chocolate Ganache:
- 2 ounces bittersweet chocolate, finely chopped
- 1/4 cup half and half (or cream)
- fresh raspberries (optional garnish)
- Preheat the oven to 375 degrees Fahrenheit. Line a standard muffin tin with paper liners--or alternatively, lightly grease with cooking spray or butter.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In a separate bowl, toss the frozen raspberries with one tablespoon of the dry mixture and place back in the freezer while you assemble the rest of the ingredients.
- In a glass or microwave-safe bowl, combine the butter and half of the chopped chocolate (2 ounces). Microwave for 15-20 second intervals , stirring with a rubber spatula between each interval, until chocolate and butter has melted completely. Whisk together.
- In separate measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Create a well in the center of the dry ingredients and pour both the buttermilk and chocolate mixture. Fold into the dry ingredients--until just combined and some small lumps remain. Fold in the remaining chocolate chunks and frozen raspberries.
- Using an ice cream scoop or spoon, distribute the batter evenly among the muffin tin. Bake at 375 degrees for 18-20 minutes, or until toothpick inserted comes out mostly clean (it is better to under-bake the muffins, than over-bake them, so err on the side of caution).
- Allow to cool on rack (in baking tin) for 5 minutes, before removing the muffins from the tin. If you chose to skip the ganache, I recommend eating the muffins warm out of the oven. If you do chose to add the ganache topping, allow the muffins to cool until lukewarm or mostly cool.
- Place the finely chopped chocolate in a heat proof bowl.
- Heat the half and half in a glass measuring cup in the microwave at 15 second intervals until very hot.
- Pour the half and half over the chocolate and allow it to sit for 15 seconds. Using a whisk, slowly incorporate the half and half into the chocolate. Continue whisking slowly until mixture is smooth and shiny.
- Dip the muffins into the ganache and allow them to set for 5-10 minutes before serving. Garnish the tops of the muffins with a fresh raspberry (optional). Serve immediately.
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.
Dark chocolate muffin recipe adapted from Dorie Greenspan's Baking: From My Home to Yours.