• 400 g (14 oz/2⅔ cups) plain (all-purpose) flour
• 2 teaspoons baking powder
• 300 g (10½ oz) caster (superfine) sugar
• 310 g (11 oz) unsalted butter
• 480 ml (16¾ fl oz) buttermilk
• 3 eggs
• 225 g (8 oz) dark chocolate (55% cocoa), roughly chopped
• 225 g (8 oz) raspberries, washed
• 55 g (2 oz/¼ cup) raw (demerara) sugar
• icing (confectioners’) sugar for dusting

Preheat the oven to 190°C (375°F/Gas 5). Lightly grease two large 6-hole muffin tins and line with paper cases.

Sift the flour and baking powder into a bowl and add the sugar, mixing well to combine.

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 — don’t worry if there are still some lumps of flour at this stage. Use a large spoon to gently fold through the chocolate and raspberries.

Spoon the mixture into the prepared muffin holes. Sprinkle the tops with the raw sugar. Reduce the oven temperature to 180°C (350°F/Gas 4) and bake for 25–30 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. To test if the muffins are done, push the top gently to feel that it is firm and turn one out of the tray and see that the bottom has coloured. Remove from the oven and allow to cool in the tins for 10 minutes, before eating. Dust with icing sugar to serve.