Bourke Street Bakery’s Dark Chocolate and Raspberry Muffins

Oh M Gee! I am so excited! I can feel it- the morning sickness phase is starting to dissipate, oh but I have a nagging suspicion the ferocious appetite and cravings are settling in. The past four weeks have been an absolute *toot* *toot* nightmare!  My body has never been assailed with so many unfamiliar aches and pains and ‘praying to the porcelain altar’ three to four times a day is not exactly my idea of fun! Add in heartburn, indigestion and heightened senses which had me screwing up my nose at four brands of shampoo and handwash and a constant bitter taste in my mouth plus extreme fatigue, I HAD IT REAL BAD!

Despite all the groaning, I AM thrilled about becoming a mommy! J has been nothing short of amazing and supportive; all that running around to get a myriad of weird and wonderful foodstuff and being an absorbent shoulder to soak up tears that seem to just burst out from nowhere; raging hormones it seems 🙂

So far I have not craved for anything sweet; it’s been savoury all the way until today. My baking mojo has completely flown out the window since we got the good news, so to be able to bake today, albeit the humble muffin is a welcomed change from spending days on end kowtowing to er..said altar.. 😛

I had chocolate and frozen raspberries so a quick flick through the pages of my Bourke Street Bakery cookbook and it was decided – Dark Chocolate and Raspberry Muffins which are apparently their best selling muffins. “Warm from the oven when the chocolate is still soft these muffins are a real treat”

Needless to say, I attacked the warm muffins with great relish and if not wanting to run to the loo immediately is any indication, the beginning of the end of morning sickness is near <fingers crossed>

Dark Chocolate and Raspberry Muffins
(from Bourke Street Bakery: The Ultimate Baking Companion)
(makes 12) ~I made 12 regular muffins and 6 jumbo muffins (it’s better in jumbo size)


400 g (14 oz/ 2 2/3 cups) plain (all-purpose) flour
2 teaspoons baking powder
300 g (10 1/2 oz) caster (superfine) sugar
310 g (11 oz) unsalted butter
480 ml (16 3/4 fl oz) buttermilk
3 eggs
225 g (8 oz) dark chocolate (55% cocoa), roughly chopped
225 g (8 oz) raspberries, washed
55 g (2 oz/ 1/4 cup) raw (demerara) sugar
icing (confectioners’) sugar, for dusting


  1. Preheat the oven to 190oC (375oF/Gas 5). Lightly grease two large 6-hole muffin tins and line with paper cases.
  2. Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine.
  3. Melt the butter in a saucepan over low heat, then remove from the heat and stir in the buttermilk. Using a whisk, stir in the eggs to combine. Pour over the dry ingredients and whisk to combine – don’t worry if there are still some lumps of flour at this stage. Use a large spoon to gently fold through the chocolate and raspberries.
  4. Spoon the mixture into the prepared muffin holes. Sprinkle the tops with the raw sugar. Reduce the oven temperature to 180oC (350oF/ Gas 4) and bake for 25-30 minutes. It may be necessary to drop the temperature about 10 minutes before the end of baking time if the muffins are starting to brown on top. To test if the muffins are done, push the top gently to feel that is is firm and turn one out of the tray and see that the bottom has coloured.
  5. Remove from the oven and allow to cool in the tins for 10 minutes, before eating. Dust with icing sugar to serve.



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