Sky high soft chocolate muffins stuffed with raspberries. These muffins are super fluffy and moist.
Last week I decided to try a combo of chocolate and raspberries. Although it’s a common combination of flavors, I must admit I’ve never tried it before. What a shame, because chocolate and raspberries are ah-my-gawd delicious! The sweetness of chocolate against the tangyness of the raspberries… it’s absolutely a match made in heaven! I’m not even kidding. The muffins I’m sharing today are seriously addicting! I shared some with my friends and after they devoured the whole lot, they asked for more! That little amateur baker in my heart could not have been happier that day. 😉
With this recipe I wanted to turn those sky high store-bought muffins into an easy 1-2-3 homemade version. Using Sally’s instructions on a muffin-pan with a super thick batter filled all the way up to the rim (and beyond if it was possible), I created the highest muffins you could wish for. I tested these muffins with different ratios of flour and good quality cocoa powder and this is definitely the best ratio for a gum-like thick muffin batter with just enough chocolate kick.
For this recipe I used frozen raspberries, mainly because I had some left in the freezer. Also, raspberries are quite expensive and hard to get over here in The Netherlands at this time of the year. However, if you have fresh raspberries on hand (lucky bastard!), I would definitely recommend using those. If you have a lower budget, are too lazy to get some fresh ones or have any other reason(s) to go for frozen, here are some tips to minimize “bleeding” in your batter. The key is to work as fast as possible:
1. Keep the frozen berries as long as possible in your freezer. Do NOT thaw them. Take the berries out of the freezer, when you get to the step of incorporating the berries. Immediately mix it with some flour and incorporate with the batter straight away.
2. Fold the fruits as quickly as possible into the batter, but take care not to “break” the fruits too much.
3. Spoon the batter immediately into the pan and put it straight into the oven. This keeps the fruits from thawing in your batter (and thus bleeding).
Keeps these three tips in mind and you should be cool.. or should I say frozen? (Hahaha, I’m such a dork.)
- 385 gr all-purpose flour (+ 1 tablespoon for dusting)
- 3 Tbsp cocoa-powder
- 4 tsp baking powder
- ½ tsp espresso powder* (optional)
- ½ tsp salt
- 2 eggs (L)
- 200 gr caster sugar
- 240 mL buttermilk
- 120 mL vegetable oil**
- 250 gr fresh or frozen raspberries***
- Preheat the oven to 220 degrees Celcius. Butter and dust a muffin-tin (or spray the pan with non-stick spray).
- In a medium bowl, mix the dry ingredients (flour, cocoa-powder, baking powder, espresso powder and salt). Set aside.
- In a large bowl, mix the eggs and sugar with a whisk until well combined.
- Add the buttermilk and vegetable oil. Mix until well combined.
- Take about a tablespoon of the dry mixture and mix it with the raspberries.
- Fold the rest of the dry mixture into the egg mixture, taking care not to over-mix. The batter should be slightly lumpy.
- Fold the raspberries into the batter.
- Fill the muffin tin up until the rim with batter.
- Bake the muffins 6 minutes**** at 220 C. Then, lower the heat to 190 C and bake for another 8 minutes or until a cake tester comes clean.
- Let the muffins cool slightly before taking them out of the muffin pan.
- *If not on hand, the espresso powder could be substituted by a pinch of ground cinnamon.
- **Any flavorless vegetable oil is fine (I used sunflower oil)
- ***When using frozen raspberries, leave the raspberries in the freezer until you need them to minimize "bleeding".