Raspberry Dark Chocolate Chunk Muffins

Introduction

These Dark Chocolate Chunk Raspberry Muffins are quite the delightful prospect in this scenario! They are sweet, chocolatey with a little tart raspberry kick and would make for the perfect snack or breakfast. Trust me- once you have these, they will soon be a household favorite!

Why Make This Recipe

Definitely these muffins they easy to make and takes no time at all. Also, great for frozen raspberries. You can serve them warm when they came out of the oven or save one for later. The perfect to-go, universally loved by family and friends!

How to Make Dark Chocolate Chunk Raspberry Muffins

These muffins are literally so straight forward to make! All you have to do is follow the steps & in no time, your rich muffins will be made.

Ingredients:

• Unbleached all-purpose flour: 2 cups (240 g)
• 1/4 cup (3 g) granulated sugar
• 1/3 cup of sifted unsweetened Dutch-processed cocoa powder
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup frozen raspberries
• 6 Tablespoons ( 3 oz;85g) unsalted butter, softened
• INGREDIENTS 4 ounces bittersweet chocolate (coarsely chopped & divided)
• 1¼ c (300 ml) buttermilk, room temp
• An egg (large, room temp.)
• 1 teaspoon vanilla extract
• Things (makes 8 cups)2 oz. bittersweet chocolate, finely chopped
• ¼ cup (60 mL) heavy cream
• Garnishing: Some fresh raspberries

Directions:

1. How To Make Muffins: Preheat your oven to 375°F (190°C). Prepare a muffin pan with 12 cupcake liners, or give it a light misting of baking spray. Set aside.
2. Whisk together flour, sugar and cocoa in a large bowl. In a second bowl, mix the frozen raspberries with 1 tablespoon of the dry ingredients. This helps to prevent them from sinking in the batter later on. As soon as juice has gelled sufficiently, freeze raspberries and prepare the remaining ingredients.
3. Combine the softened butter and half of the chopped bittersweet chocolate (2 ounces) in a microwave-safe bowl. Heat in the microwave on 15-20 second intervals, stirring between each interval until melted and smooth.
4. Combine the buttermilk, egg and vanilla extract in a separate measure cup. Sprinkle buttermilk over dry ingredients, then pour melted chocolate-butter mixture into a well in the center of it. Gently fold until just combined but still keep a few lumps. Slowly stir in the rest of your dairy-free chocolate chunks & frozen raspberries.
5. Fill the muffin tins with an even portion of batter using a scoop or spoon. Bake the cupcakes for 18 to 20 minutes until a toothpick that's mostly clean with amber places comes out of one.
6. Cool muffins in the pan for 3 to 5 minutes before gently removing them and transferring to a wire rack. If not using the ganache, then enjoy warm from the oven. If you plan on icing them, let cool.
7. Make Ganache: place the finely chopped chocolate in a heat-proof bowl. Method for the whipped cream Place a tablespoon of fresh milk in 30 grams of powder and mix thoroughly Heat sweetened whipping still very hot or melt water Microwave heat. Immediately pour this mixture over the chocolate and let sit for 15 seconds before whisking until smooth.
8. After the muffins are cooled, dip their tops into ganache and put them back onto the rack. Allow the chocolate to set for 10 minutes before serving. Garnish with fresh raspberry and serve.