Bourke St Bakery Dark Chocolate & Raspberry Muffins

Bourke St Bakery Dark Chocolate & Raspberry Muffins

This is another recipe from the Weekend at Han Hans. I came back from a short sojourn outside the house to come back to the wonderful smell of muffins baking. Seriously, is there anything more glorious than a concoction of eggs, flour, milk, butter and sugar bubbling away inside a hot furnace? No…yeah didn’t think so either!

The Bourke St Bakery is a name synonymous in Sydney for AWESOME BAKED GOODS.  It’s original Surry Hills establishment continues to chaperone lines out the door on weekends. But luckily there are more offshoots in 4 other Sydney suburbs. So you’re never far away from baked goodness. Although your waistline may never forgive you in the future, it’s definitely not a place for the low-carbers.

Well it’s no surprise with the success of the physical establishment that the Bourke St Bakery cookbook has now also become a best seller. And boy were my friends and I glad that Hannah possessed this doorstopper of a work.
Supposedly the following muffin is one of their best sellers. Which again not very surprising considering the moreish and rich nature of the dark chocolate compliments perfectly with the tartness of the raspberries. Warm from the oven they’re absolutely irresistible, just try to not drip melted chocolate and raspberry juice on your shirt.

Bourke St Bakery Dark Chocolate & Raspberry Muffins
Bourke St Bakery Dark Chocolate & Raspberry Muffins
Bourke St Bakery Dark Chocolate & Raspberry Muffins

Dark Chocolate & Raspberry Muffins

(makes 12 large muffins)

400g plain flour
2 teaspoons baking powder
300g caster sugar
310g unsalted butter
480ml buttermilk
3 eggs
225g dark chocolate (at least 55% cocoa), roughly chopped
225g raspberries, washed
55g raw sugar for dusting

Preheat the oven to 190C (375F). Lightly grease two large 6-hole muffin tins and line with paper cases.

Sift flour and baking powder into a bowl, add sugar and combine well.

Melt butter in saucepan over low heat (or use microwave in bursts). Remove from heat and stir in buttermilk. Whisk in eggs to combine.

In a large mixing bowl whisk together, the butter mixture with the dry ingredients. Using a spoon gently fold in the raspberries and chocolate.

Spoon the final mixture into the muffin tins, sprinkle the tops with raw sugar. Reduce the over temperature to 180C (350F) and bake the muffins for 25-30min.

If the muffins start to brown too fast, drop the oven temp a little bit. To test if muffins are done, the top should be firm and bottom coloured.

Bourke St Bakery Dark Chocolate & Raspberry Muffins
Bourke St Bakery Dark Chocolate & Raspberry Muffins