Friday, May 30, 2014

Dark Chocolate Raspberry Muffin

One of my all time favorite muffin recipes is the dark chocolate banana raspberry. 

Honestly, I think if you chop up a Godiva dark chocolate bar and put it into any muffin, it's bound to be good. 

As much as I love these muffins, I wanted to see if I could make a similar muffin without the banana.  It was not going to be as easy as just removing the banana from the recipe because that added the much needed moisture to these tasty muffins.  I started looking around for recipes and sure enough, I came across just what I was looking for on  Her recipe was called jumbo raspberry chocolate chip muffins and I did some tweaking on her version.  Most importantly, I wanted to add my oh-so-delicious Godiva chocolate bar in place of the chocolate chips.  (Really great chocolate really = a really great muffin and when it comes to chocolate, you cant get much better than Godiva.) 

Dark Chocolate Raspberry Muffins


  • 3 cups (375 grams) all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar
  • 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
  • ½ cup (120 ml) canola/vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
  • 1 and ¼ cup (215 grams) fresh raspberries*
  • coarse sugar


Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.

Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow.

Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy.

Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.

Spoon batter into prepared muffin tins, filling all the way to the top.

Sprinkle with coarse sugar.

Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden.

Look at how high these muffins rose.  Simply gorgeous. 

Super yummy.


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