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Week 15 - The Cookbook Challenge: Dark Chocolate and Raspberry Muffins

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Posted on Saturday, February 27, 2010 | By: Iron Chef Shellie

Category : , , ,

 Week 15
Theme: Muffins
Cookbook Used: Bourke Street Bakery
Author: Paul Allam and David McGuinness

I've wanted to make these muffins since seeing them on Adski's blog, Totally Addicted To Taste.
I thought the Bourke Street Bakery cookbook was a bakery in Melbourne, as we also have a Bourke Street. But low and behold I was wrong, and it was actually in Sydney. When I have a trip up to Sydney, this place will be on the list of places to try.

After much debating if I actually wanted this cookbook, I put it on my Christmas list and mum popped it under the tree for me.
This is the first recipe I've made using this book. I found it a bit annoying that some ingredients were listed with cup measurements, then others in grams. I would have liked some consistency!

The muffins were pretty damn good though. Hamsley had a sample, and wasn't sure so he sampled a second one. I liked the melted chocolate throughout the muffin and on top. The combination of raspberries and dark chocolate is delicious; with the tartness of the raspberries, the bitterness of the dark chocolate and the sweetness of the muffin batter.
I'm looking forward to another one for breakfast tomorrow!


Dark Chocolate and Raspberry Muffins
Paul Allam and David McGuinness

Get your hands on:
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 (dermerara) 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.


Makes 12.

24 comments:

Kristy Sayer-Jones @ Southern In Law said on February 27, 2010 at 4:16 PM

These muffins look delicious!
Great photos.
Esz said on February 27, 2010 at 5:38 PM

Oh I've been looking for an interesting muffin recipe. This might just be the one. Yum!

I wish the Bourke St Bakery was in Melbourne! It's definitely on my list of places to visit when/if I go to Sydney. Along with Adriano Zumbo's cafe and possibly Marque restaurant if the boyfriend is willing teehehe :-)
Vee said on February 27, 2010 at 9:40 PM

"Melted chocolate through the muffin and on top" - how could ANYONE be not sure?? I went to Sydney a year ago and missed out on the Bourke St Bakery! How upsetting! I did go to Cupcakes on Pitt though, which I gather is a very go-so-you-can-say-you've-gone type place...
Conor @ HoldtheBeef said on February 27, 2010 at 11:19 PM

I am looking forward to having one for breakfast tomorrow too. I _am_ having one for breakfast tomorrow, right?
Lorraine @ Not Quite Nigella said on February 27, 2010 at 11:50 PM

They look delicious and I love the styling! It's so very Donna Hay with the round cake cooler! :D
Anonymous said on February 28, 2010 at 12:04 AM

All the recipes from this cookbook are brilliant!! Your muffins look exactly the same as in the cookbook. Very well done!!!
Jeanne said on February 28, 2010 at 9:53 AM

Yummy looking Muffins Shellie, great pic's and now I feel like I could even have one myself. I am sure Hamsley would have had to have a second one, just looking at them I reckon I might have to.They look sooooo taste tempting. Well done as always Shellie.
Hugs,x :-)
BuBbles said on February 28, 2010 at 4:17 PM

I was drooling at the mention of dark chocolate and raspberry muffins but now seeing them, I am REALLY salivating. And they look pretty easy to make. I'll definitely be trying them - yum!
What's For Tea? said on March 1, 2010 at 11:58 AM

These look delicious!

Bourke Street Bakery is my fave place in Sydney, definitely worth the line-up that is always out the door and down the street.
Kyla said on March 1, 2010 at 12:42 PM

YUM! I'll be making these asap! They look a tad more decadent that my standard berry muffin!!!
penny aka jeroxie said on March 1, 2010 at 1:51 PM

Definitely looks better than mine. And needless to say - tastes better.
Anonymous said on March 1, 2010 at 2:01 PM

Yahmee. They look ESPECIALLY delicious. The presentation of your creations are beautiful, Shelly. You've made a simply muffin into a heavenly gift. I shall be trying it with Wholewheat. xx
Jo said on March 2, 2010 at 12:44 AM

Nothing can be better than chocolate and raspberry. Add both into a muffin and what a breakfast treat!
Anh said on March 2, 2010 at 9:18 AM

Soooo cool! These are really the muffins to try!
April @ My Food Trail said on March 2, 2010 at 5:07 PM

I bought this book a while ago and haven't made anything from it yet... this looks like a great recipe to try!
Agnes said on March 2, 2010 at 9:13 PM

Ah, I thought about making these muffins! They look good, rather decadent. Not a diet muffin! :D
Anonymous said on March 3, 2010 at 2:50 AM

these look awesome and very cookbook worthy :)
if you ever have your own book published, let me know! hehe.
Jo - SecondHelping said on March 4, 2010 at 11:44 AM

Ooops, just drooled all over the keyboard whilst looking at these and reading your post!
Iron Chef Shellie said on March 5, 2010 at 11:52 AM

Hi Kristy Sayer - Thanks babe =)

Hi Esz - Oh man, I can't wait to go visit Zumbo!! I think I'll pee my pants with excitement :P

Hi Vee - Oh no! Must go next time :)

Hi Conor - LOL! oh? you didn't wake up in time ;)

Hi Lorraine - Thanks! hehe, it's a DH cake cooler too ;)

Hi Ellie - Awww thanks! I was happy with how they turned out =) Shall be making more from that book soon!

Hi Jeanne - Thanks! I'm sorry you didn't get one, maybe next time ;)

Hi BuBbles - hehe thanks =) I hope they turn out just as well for you!

Hi What's For Tea? - Thanks! I shall have to line up down the street one day then!

Hi Kyla - Let me know how it goes! Anything with chocolate is good by my standards ;P

Hi Penny - lol, your's looked good too!!

Hi Kiranjeet - Thanks darling! Let me know how it goes with wholewheat!

Hi Jo - I agree, both work so well together =)

Hi Anh - Thanks, they certainly are!

Hi Rilsta - lol, hence why you invented TCC ;)

Hi Agnes - Not a diet muffin at all!

Hi Muffins Are Ugly Cupcakes - Oh thank you! Shall do, I'm still learning how to cook though!

Hi Jo - Lol! Sorry about that ;)
Cherrie Pie said on March 7, 2010 at 9:52 AM

Great combo. And dark chocolate makes everything taste better :p
Two fit and fun gals said on March 10, 2010 at 1:33 PM

i've seen these around the interwebs - love your chocolate line design :O)
Iron Chef Shellie said on March 13, 2010 at 11:21 AM

Hi Cherrie Pie - Chocolate makes everything better ;)

Hi Betty - Ah why thank you, I copied it from the book ;)
Mark @ Cafe Campana said on March 23, 2010 at 7:22 PM

Bourke Street Bakery Cookbook, every post I have seen from this book has looked great. I love baking and really need to buy this book
Anonymous said on July 12, 2010 at 2:06 PM

Wow these look devine.

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