Dark Chocolate Chunk Raspberry Muffins

Dark Chocolate Chunk Raspberry Muffins

Dark Chocolate Chunk Raspberry Muffins

 Yields:  12 pcs
Prep time: 20 mins
Baking temp: 375F
Baking time: 20 mins
Total Cooking Time:  45 mins



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)

Dark Chocolate Chunk Raspberry Muffins2



  1. Preheat the oven to 375 degrees Fahrenheit.  Line a standard muffin tin with paper liners–or alternatively, lightly grease with cooking spray or butter.
  2. 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.
  3. 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.
  4. In separate measuring cup, whisk together the buttermilk, egg, and vanilla extract.
  5. 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.
  6. 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).
  7. 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.

Dark Chocolate Ganache:

  1. Place the finely chopped chocolate in a heat proof bowl.
  2. Heat the half and half in a glass measuring cup in the microwave at 15 second intervals until very hot.
  3. 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.
  4. 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.

source:  bloggingoverthym


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