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This dark chocolate and raspberry muffin recipe from Bourke Street Bakery has become my kitchen staple for weekend brunches and special breakfast treats. The combination of wholesome spelt flour with decadent dark chocolate creates a perfect balance between nourishing and indulgent.
I discovered this recipe during a particularly challenging week when I needed some comfort food therapy. The process of folding those plump frozen raspberries and chunks of dark chocolate into the spelt batter became almost meditative, and the resulting muffins became an instant favorite in our household.
Ingredients
- Wholemeal spelt flour: Brings nutty complexity and extra nutrients to these muffins
- Plain flour: Provides the perfect structure for bakery style texture
- Rapadura sugar: Offers caramel notes that refined sugar simply cannot match
- Greek yoghurt: Adds moisture and tanginess to balance the sweetness
- Salted butter: Enhances all the flavors especially the chocolate
- Frozen raspberries: Work better than fresh keeping their shape during baking
- Dark chocolate: With at least 70% cocoa solids delivers the most satisfying flavor contrast
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to the exact temperature specified 190°C conventional or 170°C fan forced. This precision matters for proper rise and texture. Line your muffin tray with paper cups rather than just greasing the pan as these muffins tend to stick due to the melting chocolate and juicy berries.
- Combine Dry Ingredients:
- Mix the spelt flour plain flour baking powder and rapadura sugar with a gentle hand. The goal is even distribution without compacting the flour which keeps your muffins light and tender. I like to use a whisk here as it aerates while mixing.
- Prepare Wet Ingredients:
- The technique here matters greatly. First mix the yoghurt and water until completely smooth before adding the cooled melted butter and eggs. The order prevents the eggs from cooking in hot butter or the butter from solidifying in cold yoghurt. Just a light stir is sufficient at this stage.
- Create The Batter:
- When combining wet and dry ingredients use a wooden spoon and employ what bakers call the folding technique making large sweeping motions from bottom to top. Stop the moment the dry ingredients are moistened. Visible lumps are actually desirable they will bake out and overworking creates tough muffins.
- Add The Stars:
- The folding in of raspberries and chocolate chunks requires a gentle touch. Keep them as intact as possible for beautiful pockets of flavor in the finished muffins. The frozen raspberries help prevent the chocolate from sinking to the bottom during baking.
- Bake To Perfection:
- Fill each muffin cup precisely two thirds full to allow proper rising without overflow. The raw sugar topping creates a wonderful crackly crust that contrasts beautifully with the tender interior. Watch for golden tops and a clean skewer test before removing from the oven.
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The dark chocolate is truly the heart of this recipe. I recommend splurging on the highest quality you can afford as it makes an extraordinary difference in the final taste. I once made these with some artisanal single origin chocolate from Madagascar and my family still talks about that batch months later.
The Spelt Flour Advantage
Spelt flour might be unfamiliar to some bakers but it deserves a place in your pantry. This ancient grain has a delightful nutty flavor that perfectly complements the chocolate and raspberries. Its natural sweetness means you can actually reduce the sugar slightly if preferred. Nutritionally speaking spelt contains more protein and fiber than regular wheat flour making these muffins more filling and satisfying. If you cannot find spelt flour whole wheat pastry flour makes a reasonable substitute though the flavor profile will be slightly different.
Storage Secrets
These muffins demonstrate remarkable versatility in storage options. For short term enjoyment store them in an airtight container at room temperature for up to two days. The fridge extends freshness to five days though the texture becomes more dense. For the freezer method which I highly recommend wrap each muffin individually in wax paper then place in freezer bags removing as much air as possible. This prevents freezer burn and preserves that lovely contrast between tender crumb and chocolate chunks. Defrost overnight in the refrigerator or use the microwave defrost setting for immediate enjoyment.
Seasonal Variations
While frozen raspberries work beautifully year round this recipe welcomes seasonal adaptations. In summer fresh raspberries can be used though they will create a slightly wetter batter. During autumn months try substituting half the raspberries with diced pear for a sophisticated flavor combination. Winter calls for dried cranberries soaked briefly in orange juice before adding to the batter. Spring welcomes strawberries though they should be diced rather than used whole. The dark chocolate remains the constant anchor throughout these seasonal adaptations providing richness and depth regardless of your fruit selection.
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These muffins combine nourishing ingredients with indulgent flavors creating a treat worth savoring for any occasion.
Frequently Asked Questions
- → Can I substitute the spelt flour in these muffins?
Yes, you can substitute the wholemeal spelt flour with regular whole wheat flour in equal amounts. The texture might be slightly different, as spelt provides a lighter, nuttier flavor, but the muffins will still turn out delicious.
- → What is rapadura sugar and can I use a different sweetener?
Rapadura sugar is an unrefined cane sugar with a rich, molasses-like flavor. You can substitute with brown sugar or coconut sugar in equal amounts. Regular white sugar works too but will give a slightly different flavor profile.
- → Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but they tend to break down more during mixing. Frozen raspberries hold their shape better and create distinct pockets of flavor in the muffins. If using fresh, fold them in very gently and expect a slightly pinker batter.
- → How can I tell when the muffins are properly baked?
The muffins are done when they're golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The tops should spring back slightly when gently pressed.
- → What type of dark chocolate works best for these muffins?
A dark chocolate with 60-70% cocoa content works best, providing rich flavor without excessive sweetness. You can use chocolate chips, but roughly chopped chocolate bars create more interesting texture variations and chocolate distribution throughout the muffins.
- → Why is it important not to overmix the batter?
Overmixing develops gluten in the flour, resulting in tough, dense muffins. The instructions specify mixing with 'a light hand until just combined' to ensure the muffins remain tender and fluffy. It's perfectly fine if the batter looks somewhat lumpy.