Chocolate and Raspberry

chocolate raspberry muffins

Bourke Street Bakery. Utter those words and a good percentage of Sydney foodies will sigh happily with thoughts of their gorgeous ginger brulee tartlets, signature sausage rolls or their excellent coffee. I was lucky enough to be within walking distance of their now-defunct Broadway operation when I was at college and it became a regular haunt for mid-morning caffeination, an amazing sandwich at lunchtime or an afternoon sugar hit.

When I heard that Paul Allam and David McGuinness were about to release a Bourke Street Bakery cookbook, I was more excited than I’d care to admit and immediately ordered it. When it arrived, I stroked the cover and pored over the pages, knowing that soon there would be stains and flour between the pages. It was a bigger book than I’d expected, coming in at over 350 pages, with beautiful photography throughout. I joked with friends who know how relaxing making bread can be, that I would be so zen when I’d managed to get all the way through the book!

The first recipe I tried was for some absolutely delicious chocolate and raspberry muffins, and they did not disappoint. They were so simple to prepare, basically just using one bowl, which saves on some washing up. I also really liked that they were not overly sweet, unlike a lot of muffins you find in other cafes or coffee shops. The flavour combination was also spot on, but I think this would be a good base recipe for a variety of other flavours – anything you can think up! They would be equally perfect as a decadent breakfast or an afternoon snack with a cup of tea.

chocolate raspberry muffins

Dark Chocolate and Raspberry Muffins
Recipe adapted from Bourke Street Bakery by Paul Allam and David McGcuinness
Makes 12 or 24 depending on your muffin tin

• 400g (2 2/3 cups) plain flour
• 2 teaspoons baking powder
• 300g caster sugar
• 310g unsalted butter
• 480ml buttermilk
• 1 teaspoon vanilla extract
• 3 eggs
• 225g dark chocolate, roughly chopped
• 225g raspberries, fresh or frozen
• 55g raw sugar
• Icing sugar, for dusting

1. Preheat the oven to 190°C (375°F). Lightly grease a 12-hole muffin tin and line with paper cases.
2. Sift the flour and baking paper 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. Use a large spoon to gently fold through the chocolate and raspberries.
4. Spoon the mixture into the prepared muffin tins. Sprinkle the tops with raw sugar. Reduce the oven temperature to 180°C (350°F) and bake for 20-25 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.
5. To test if the muffins are done, push the top gently to feel that it is firm. Remove from the oven and allow to cool in the tins for 10 minutes before eating. Dust with icing sugar to serve.

14 Comments on “Chocolate and Raspberry”

  1. Lucy

    This bakery sounds gorgeous – as does the book…a must add to the Christmas list?! Muffins look sublime and I love your cute spotty plate 😀

  2. Reemski

    I too bought the book asap! I've made the choc sourdough cookies (which I burnet, pesky oven) and have now made the carrot cake numerous times. Always goes down a treat!

  3. Lisa

    Lucy, it's a beautiful book. I'd definitely recommend it! Thanks so much 🙂

    Winnie, thanks! I hope you'll give it a try.

    Rosy, thanks for visiting!

    Reemski, I will definitely have to try the carrot cake recipe, I drool over the photo every time I open the book!!

  4. Betty

    oh i've seen this recipe in a food magazine i bought recently, i ripped it out and stuck it on my fridge – to remind me to MAKE THEM! so many times i've ripped out pages with th eintention of cooking/baking it, but it then gets lost in my pile of other papers … anyway, the fridge magnet should hold it up (and im always walking into the kitchen ehehe)

  5. Julia

    While I've never actually been to the bakery I have this book and made the raspberry and dark chocolate muffins the other week. Mine didn't turn out as lovely and rustic looking as yours, in fact they were a rather alarming shade of white (not sure how that happened). The sour cream butter cake with pears and raspberries on page 308, however, is absolutely divine. I think it is perhaps the most successful thing I've baked all year.

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