Baked goods at breakfast are my top pick to accompany a large dark cup of coffee. Buttery croissants, sweet danishes, warm banana bread and obviously a classic muffin. I’m a sucker for a big blueberry muffin but when I decided to knock up a batch, I wanted to go for a more refined flavour that wasn’t overpoweringly sweet.
Tangy raspberries and dark chocolate compliment each other in this perfectly sweet and tender muffin batter. Alongside orange and toasted almonds, these make a delicate morning treat.
Ingredients – Makes 12 muffins
- 120g unsalted butter, room temperature
- 185g caster sugar
- 1 tsp. vanilla extract
- 1 orange zest
- 2 medium eggs
- 250g plain flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 120ml whole milk
- 150g frozen raspberries
- 100g 70% dark chocolate chips or roughly chopped chocolate
- A handful of flaked almonds
Pre-heat the oven to 180°C and either grease a 12-hole muffin tin with oil or line with muffin cases.
Cream together the butter, sugar, vanilla and orange zest until fluffy and pale. Add in the eggs, one at a time. Scrape down the sides of the bowl and briefly beat again. In a separate bowl combine the flour, baking powder and salt together. Add in the flour and milk in two additions, alternating each other, keeping 3 or 4 tablespoons of flour behind. Toss the frozen raspberries in the reserved flour and add into the muffin batter (this will keep the berries from sinking to the bottom of the muffins when baking.) Lastly, add in the chocolate chips. Try not to over stir the mix as it will result in a pink muffin.
Divide the batter between the 12 muffin holes equally. Sprinkle a few handfuls of flaked almonds on top of the muffins and bake for 25-30 minutes. They should be golden brown, puffed and a skewer inserted in the centre will come out clean. Leave to cool for at least 15 minutes before lifting out of the muffin tin to cool completely.