Dark Chocolate Raspberry Muffins
2016-05-22 12:27:56
Yields 12
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Muffins
- 2 cups flour
- 2/3 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 6 tablespoons butter
- 4 oz. bittersweet chocolate, chopped
- 1 1/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
Ganache
- 2 oz. bittersweet chocolate, finely chopped
- 1/4 cup half and half
- fresh raspberries for topping, optional
Instructions
- Preheat the oven to 375 degrees and spray a muffin pan with pam. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, microwave the butter and 2 oz. of the chocolate until melted, in 15-20 second intervals, stirring in between.
- In a small bowl, whisk together the buttermilk, egg and vanilla extract. Pour both the melted chocolate mixture and the buttermilk mixture into the dry ingredients, stirring to combine. Fold in the remaining 2 oz. chocolate and raspberries. Fill the muffin tins evenly with batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. While the muffins are baking, prepare the ganache. Place the 2 oz. chocolate in a small heat-proof bowl. Add the half and half to a glass measuring cup and heat at 15 second intervals for 1 minute. Pour the half and half over the chocolate and whisk until smooth. Once cooled, dip the muffins in the ganache and place a fresh raspberry or two on top. Allow chocolate to harden before serving, 15-20 minutes.
Adapted from Blogging Over Thyme
Adapted from Blogging Over Thyme
SALT & PREPPY https://www.saltandpreppy.com/
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