Recipes & Advice
Raspberry Chocolate Chunk Muffins
Makes 12 regular size muffins
Adapted from Pure Dessert (Artisan 2007) by Alice Medrich
Even though they contain whole-wheat flour, these sensational muffins are more elegant and decadent than they are hearty! There are two keys to greatness. First, superb quality artisan chocolate chunks—SCHARFFEN BERGER— rather than ordinary chocolate chips. Second, the raspberries must go into the batter frozen (even if you start with fresh picked berries) to prevent them from overcooking while the muffins bake. Watch Alice Make These Muffins.
Expand/Collapse Ingredient Details
* If using fresh berries, spread them on a tray and place them in the freezer until frozen. Or, buy unsweetened individually quick frozen raspberries from the grocery store. Keep raspberries in the freezer until the moment they are needed.
- Standard size muffin pan with 12 cavities
Position a rack in the lower third of the oven and preheat the oven to 400 degrees. Line the pan with paper muffin liners.
In a medium bowl, whisk the flours, baking powder, salt, and nutmeg. Set aside.
In another bowl, whisk the eggs and sugar together. Whisk in the milk and butter. Pour the wet mixture over the flour mixture and fold gently until all of the dry ingredients are moistened but the batter is still very lumpy and uneven. Do not try to create a smooth homogeneous-looking batter or your muffins will be tough. Dump the frozen berries and the chocolate into the bowl and fold just until they are distributed throughout the batter. Divide the batter among the lined cavities. Bake until a toothpick inserted into the cakey part of the muffins emerges free of batter (not including melted chocolate or raspberries), 15 to 18 minutes. Cool on a rack. Serve muffins warm or at room temperature.