Raspberry Chocolate Chunk Muffins
Made with SCHARFFEN BERGER baking chunks and (here’s the secret) frozen raspberries, these sensational muffins are elegant, decadent and hearty.
- 1-1/2 cups all purpose flour
- 1/2 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 2 large eggs
- 1 cup milk
- 2/3 cup scant sugar
- 5 tablespoons unsalted butter, melted and still warm
- 5 to 6 ounces raspberries, individually frozen *
- 4 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate Baking Chunks
- Standard size muffin pan with 12 cavities
1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees. Line the pan with paper muffin liners.
2. In a medium bowl, whisk the flours, baking powder, salt, and nutmeg. Set aside.
3. 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.
* 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.