Indulge in the Ultimate Delight: Easy Dark Chocolate Chunk Raspberry Muffins Recipe
Birthdays are special occasions, and what better way to celebrate than with a treat that truly speaks to the heart? Today marks Connor’s birthday, and we’re honoring him with a batch of muffins that are far from ordinary. These aren’t just any muffins; they are intensely flavorful Dark Chocolate Chunk Raspberry Muffins. This recipe creates a delightful fusion of tart raspberries and rich, bittersweet chocolate – a combination widely revered for its exquisite balance and depth of flavor. If you’re searching for a bake that feels both celebratory and comforting, you’ve found your match.
I certainly hope he agrees with this sentiment! While I didn’t formally survey him on his preferred birthday pastry, his immediate consumption of three of these delectable muffins in less than an hour was a resounding “yes” to my flavor choice. It’s a clear indication that this pairing of juicy, tart raspberries and bold, dark chocolate is a winning combination.
However, in true chocolate lover fashion, even amidst mouthfuls of pure bliss, he did manage to convey that I perhaps should have added even *more* dark chocolate chunks. And honestly, who can argue with that? Is there ever truly enough chocolate? Such a thing seems to be a delightful impossibility in our household, and I suspect, in many others too! It’s the kind of generous inclusion that makes these homemade muffins truly special.
Amidst the joy of celebrations and the intoxicating aroma of freshly baked goods, life often throws in a few curveballs. While it’s not *my* birthday, I can’t help but feel a little older today. Perhaps it’s what some might call “sympathy aging” – is that even a real phenomenon? Or perhaps, it has more to do with the fact that our apartment building has decided to embark on a rather… *golden*… renovation project this week. Yes, they’re repainting all of our front doors in an eye-catching hue of gold!
This has, understandably, introduced a new level of complexity to our mornings. My wonderfully thoughtful partner, Connor, has taken it upon himself to deploy an impressive, almost comical, array of visual cues – nearly 15 different reminders, by my last count – to ensure I remember to secure Max, our adventurous feline companion, in our bedroom before I leave for work. You see, the memory of his last great escape, which prompted a genuinely massive, life-threatening panic attack on my part (yes, I *might* be exaggerating slightly for dramatic effect, but only *slightly*!), still lingers vividly in our minds.
He left a prominently displayed note near my keys, and at my specific request, even placed a substantial box of Arm & Hammer kitty litter right in front of the door. The hope is that if I somehow manage to miss the obvious note, I’ll at least trip over the box on my way out the door and, in that dramatic moment, remember my crucial task. I’m half-expecting to wake up tomorrow morning with something strategically written on my forehead in Sharpie or some other indelible marker! Just kidding, of course. Connor would never actually do that. He’s a pretty nice guy, even with the looming threat of feline escapees.
[Oh yes, and if you’re wondering about the aforementioned renovation – they’re painting our doors GOLD. Yes, *gold*. Apparently, gold doors equate to a modernized apartment building. Who knew that was the secret to contemporary living?!]
Crafting the Perfect Dark Chocolate Raspberry Muffins: Simplicity Meets Decadence
Now, let’s circle back to the real stars of the show: these magnificent raspberry muffins. Despite their undeniably decadent appearance and flavor, they could not be easier to throw together. You truly don’t even need a fancy stand mixer or a cumbersome hand-held mixer. A couple of mixing bowls, a reliable spatula, a whisk, and most importantly, a generous amount of high-quality dark, bittersweet chocolate will do the trick perfectly.
My personal preference, and a strong recommendation for achieving the ideal flavor profile, is to use 72% percent bittersweet chocolate. I often find it in massive, convenient bars at Trader Joe’s, which makes stocking up a breeze. This specific percentage of cocoa is crucial because it ensures these chocolate muffins are perfectly balanced – incredibly chocolaty, with a rich, deep flavor, but crucially, not overly sweet. The slight bitterness from the chocolate beautifully complements the tartness of the raspberries, creating a symphony of flavors that is truly addictive. I highly, highly recommend seeking out good quality bittersweet chocolate for this recipe; it makes all the difference.
The Inspiration and Elevation: From Muffin to Masterpiece
The foundational recipe for these delightful Dark Chocolate Chunk Raspberry Muffins is adapted from Dorie Greenspan’s renowned dark chocolate chunk muffins, a staple from her beloved cookbook Baking: From My Home to Yours. Her original recipe provides a fantastic base, known for its moist crumb and generous chocolate distribution.
However, I couldn’t resist adding my own vibrant twist to elevate them even further. I decided to incorporate juicy, frozen raspberries directly into the batter, introducing a wonderful burst of tart fruitiness that cuts through the richness of the chocolate. But why stop there? For an extra layer of indulgence, I took it up another notch by dipping the cooled tops of these muffins into a luxurious pool of warm, dark chocolate ganache.
Does that technically make them cupcakes? Perhaps a purist might argue so! But for the sake of enjoying such an exquisite treat without guilt, let’s firmly stick with calling them muffins. This delightful semantic flexibility means we get to eat them for breakfast, and there’s truly no better way to kick off any day, especially a birthday, than with warm, fresh-from-the-oven Dark Chocolate Chunk Raspberry Muffins. They are the perfect blend of comfort, celebration, and pure culinary joy.
Here’s to Connor, to the joy of birthdays, to the unexpected charm (and mild chaos) of gold apartment doors, and most importantly, to an abundance of magnificent chocolate!
Dark Chocolate Chunk Raspberry Muffins
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12
Muffins
20 minutes
20 minutes
5 minutes
45 minutes
Equipment
-
USA 12-Cup Muffin Pan
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 for easy removal) or lightly grease with baking spray. Set aside.
-
In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder (sifted for best results), baking powder, baking soda, and kosher salt. In a separate, small bowl, place the frozen raspberries and add one tablespoon of the dry flour mixture, tossing gently to coat them completely. This crucial step helps prevent the raspberries from sinking to the bottom of the muffin batter during baking, ensuring even distribution. Place the coated raspberries back in the freezer while you assemble the remaining ingredients.
-
In a glass or microwave-safe bowl, combine the softened unsalted butter and half of the roughly chopped bittersweet chocolate (2 ounces). Microwave the mixture in short 15 to 20-second intervals, stirring with a spatula between each interval, until the chocolate and butter have melted completely and are smooth. Whisk thoroughly until well combined and glossy.
-
In a separate measuring cup or small bowl, whisk together the room temperature buttermilk, large egg, and vanilla extract until well combined. Create a shallow well in the center of your dry ingredients in the large bowl and pour in both the buttermilk mixture and the melted chocolate-butter mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients until *just* absorbed. Be careful not to overmix; some small lumps are perfectly fine and even desired for tender muffins. Finally, gently fold in the remaining chocolate chunks and the frozen, flour-coated raspberries until just distributed throughout the batter.
-
Using an ice cream scoop or two spoons, distribute the muffin batter evenly among the prepared 12-cup muffin pan. Bake for 18 to 20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out mostly clean with only a few moist crumbs attached. Avoid overbaking, as this can lead to dry muffins.
-
Allow the muffins to cool on a wire rack in the pan for 3 to 5 minutes. This brief cooling period helps them firm up before you remove them from the tin. Carefully remove the muffins from the pan and transfer them to the wire rack to cool completely if you plan to decorate them with ganache. If you chose to skip the ganache decoration, I highly recommend eating the muffins warm out of the oven for the ultimate comforting experience.
-
Prepare Ganache: While the muffins cool, prepare your luscious ganache. Place the finely chopped bittersweet chocolate (2 ounces) in a heat-proof bowl.
-
Heat the heavy cream in a glass measuring cup in the microwave, again in short 15-second intervals, until it is very hot and just beginning to simmer around the edges (but do not boil). Pour the hot cream over the finely chopped chocolate and allow it to sit undisturbed for 15 seconds. This allows the residual heat from the cream to melt the chocolate. Then, using a whisk, slowly begin to whisk the cream and chocolate together from the center outwards until they are beautifully emulsified. Continue whisking slowly and steadily just until the mixture is completely smooth, shiny, and lump-free.
-
Once the muffins are completely cooled, dip the tops of each muffin into the warm ganache, allowing any excess to drip off. Place the dipped muffins back on a clean wire rack; allowing the ganache to set and firm up slightly for about 10 minutes before serving. For an elegant finish, garnish the tops of the muffins with a fresh raspberry just before serving. Enjoy immediately!
Tips for Success:
- These muffins are at their absolute best when served slightly warm, fresh out of the oven, and enjoyed on the same day they are baked. The chocolate is still gooey, and the raspberries are perfectly soft.
- However, if you have leftovers, they can be stored in an airtight container at room temperature for an additional one to two days. To revive their freshness, a quick 10-15 second zap in the microwave can work wonders.
- **Don’t Overmix!** Overmixing muffin batter is the cardinal sin of muffin baking. It develops the gluten in the flour too much, leading to tough, chewy muffins. Mix only until the wet and dry ingredients are just combined and a few lumps remain.
- **Room Temperature Ingredients:** Ensure your buttermilk and egg are at room temperature. This helps them combine more easily and creates a smoother, more emulsified batter, leading to a better texture in your final muffin.
- **Frozen Raspberries:** Using frozen raspberries directly from the freezer helps prevent them from breaking down too much in the batter and distributes their flavor and color better. Coating them in flour is a crucial trick to keep them suspended in the batter rather than sinking.
- **Chocolate Quality:** Invest in good quality bittersweet chocolate. The flavor of the chocolate is prominent here, and a higher quality chocolate will truly elevate your muffins.
Dark chocolate muffin recipe adapted from Dorie Greenspan’s Baking: From My Home to Yours.
Serving:
1
serving
,
Calories:
303
kcal
,
Carbohydrates:
36
g
,
Protein:
6
g
,
Fat:
15
g
,
Saturated Fat:
9
g
,
Polyunsaturated Fat:
5
g
,
Cholesterol:
34
mg
,
Sodium:
370
mg
,
Fiber:
4
g
,
Sugar:
14
g
Laura / A Beautiful Plate
Quick Breads and Muffins
American