Bakery Style Muffins with Red Raspberries and Dark Chocolate …. YES, PLEASE!
This was the best recipe find EVER for muffins! I’ve tried so many muffin recipes over the years to get that “bakery style muffin” to no avail … until now that is. These muffins are over the top … large and delicious. They are moist and bursting with fresh raspberries and dark chocolate – a match made in heaven! I liked these so much that I made 2 batches. I added more raspberries to the second batch … personal preference. Then I wrapped them up and put them in the freezer … just because I was tempted to have more than one. ENJOY!
- 3 cups (375 grams) all-purpose flour (very careful not to over-measure)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar
- 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
- ½ cup (120 ml) canola/vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
- 1 and ¼ cup (215 grams) fresh raspberries*
- coarse sugar
Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.
Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.
Chocolate Raspberry Danish
Are you craving dark chocolate and do you want to make something that is quick and easy and filled with dark chocolate and topped with fresh raspberries? Then … you need to make this now. These danish are ridiculously easy and really good. I rarely use “packaged” items such as crescent rolls and prefer to make everything from “scratch” … this is one exception. Indulge and … ENJOY!
- 1/2 cup cream cheese
- 2 Tablespoons sugar
- 1 Teaspoon vanilla
- 1 Tablespoon Dark Unsweetened Cocoa Powder
- 1 can crescent rolls
- 1 cup fresh raspberries
- Powdered Sugar
- Begin by combining the cream cheese, sugar, vanilla and chocolate in a small bowl.
- Roll the crescent roll dough out and press the perforations together.
- Slice the dough into 8 equal squares.
- Top each square with a spoonful of the cream cheese mixture.
- Pile the raspberries on top of the cream cheese.
- Fold the corners of the dough into the middle and place each pastry on a baking stone.
- Place in the oven at 375° for 12-14 minutes or until golden brown.
- Let cool and sprinkle with powdered sugar.
Picture yourself cooking fresh grilled salmon, grilling the salmon to perfection, accompanied with luscious ripe red raspberry sauce and as you take your first bite you close your eyes and savour the flavors and think … this is heavenly!
Thanks to Karista at Karitaskitchen.com for the recipe. She made this with Savory Strawberry Sauce, which I have a feeling would be even better than the red raspberry sauce. At the time I had fresh raspberries and thought that would be a good substitute … turns out it was – it totally works! Thanks Karista!
Savory Raspberry Sauce
- 1 lb fresh raspberries
- 1 teaspoon grapeseed oil or butter
- ¼ – ½ teaspoon fresh grated ginger
- 1 teaspoon Thai Sweet Red Chili Sauce
- 1 teaspoon Thai Garlic Chili Sauce
- ¼ cup white wine (can substitute with water and a teaspoon of white wine vinegar or lemon)
- 1-2 tablespoons raspberry preserves (or more to taste)
- Salt and pepper to taste
Serve over grilled salmon
Rinse the raspberries. Transfer the raspberries to a sauce pan, add the oil or butter and heat on medium heat.
Stir in the fresh grated ginger, Thai Sweet Red Chili Sauce, Thai Garlic Chili Sauce, white wine and preserves. Bring the sauce to a lively simmer and let the sauce simmer on low for about 5 minutes.
Take it off the heat and let it sit while you grill the fish. The longer it sits the more the flavors will develop. It can be served room temp or hot off the stove.
Season with salt and pepper to taste and enjoy!
Slightly adapted from: karistaskitchen.com