Do you like muffins that crack on the top? I do.
I skipped school and baked muffins instead. Makes sense? Definitely. At least I learnt that sprinkling raw sugar on top of your muffins produces these beautiful crack lines.
From the Bourke Street Bakery cookbook (again), I found this dark chocolate and raspberry muffin recipe which I thought I would give it a go since I have raspberries left over from the sourcream and raspberry butter cake. This recipe is pretty good and very easy to follow. By substituting the chocolate and raspberries, this is a good muffin base recipe to use. Feel free to do it with oats, almond, mixed berries, raisins... it is up to your imagination. It produces a light muffin with a not-too-crumbly texture. Best eaten warm, when the chocolate is soft and molten. Yummm.
Dark Chocolate and Raspberry Muffins - makes 12 (recipe says 12 but I could make 12 muffins and 24 mini muffins with the recipe)
400g plain flour
2 teaspoons baking powder
300 caster sugar
310 unsalted butter
225g dark chocolate (55%), roughly chopped
55g raw sugar, for sprinkling
1. Line muffins tins with muffin cups or baking paper cut into squares. (Do cut your own baking paper for lining. I find it gives a more artisan look to the muffins.) Pre-heat oven to 190℃.
2. Melt butter in a saucepan over low heat, then remove from heat, stir in buttermilk.
3. Using a whisk, stir in eggs to combine.
4. Pour egg mixture over dry ingredients, whisk to combine roughly. It is okay to have small lumps of flour at this stage.
5. Use a large spoon to gently fold through the chocolate and raspberries.
6. Spoon mixture into the prepared muffin tin. Sprinkle tops with raw sugar.
7. Reduce temperature to 180℃, bake for 25-30mins.
8. Cool in tins for 10mins before serving.