One of the things I miss most about Sydney is the Bourke Street Bakery so you can only imagine how happy I was when they put their book out ‘Bourke Street Bakery: the ultimate baking companion’. Recipes for their breads, tarts, sausage rolls, everything! A brilliant book which often makes me feel overwhelmed as I do believe I want to make everything in it.
This muffin was my favourite from BSB so I was keen to see how I went at home trying to replicate it. Perhaps I should have allowed them to sit the full 10 minutes before pulling them open to eat warm. The fully cooled muffins are set beautifully. The buttermilk is what makes these muffins so luscious.
dark chocolate and raspberry muffins
(from ‘Bourke Street Bakery’ cookbook by Paul Allam & David McGuinness)
400g plain flour
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
225g dark chocolate roughly chopped
225g raspberries, washed
55g demerara sugar
icing sugar for dusting
Preheat oven to 190 degrees C. Lightly grease and line 12 hole muffin tin with paper cases.
Sift flour and baking powder into a bowl and add the sugar. Mix to combine.
Melt butter over low heat in a saucepan. Remove from heat and mix in the buttermilk. Then mix in the eggs. Pour over the dry ingredients and whisk to combine – there will be some lumps of flour but don’t worry. Fold through the raspberries and chocolate with a large spoon.
Spoon into the prepared paper cases and sprinkle over the demerara sugar. Pop into the oven and turn the heat down to 180 degrees C. Bake for 25 to 30 minutes or until cooked. If browning too quickly then lower the oven temperature a little.
Remove from oven and allow to cool for 10 minutes in tray. Then tip out and dust with icing sugar to serve.