These are the most popular muffins sold at Bourke Street Bakery. Warm from the oven when the chocolate is still soft these muffins are a real treat.
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
© 2009 All rights reserved. Published by Murdoch Books.