Friday, March 5, 2010

Raspberry Chocolate Love Muffins

Mmmmmm... muffins. I love muffins. Gluten free or not, these muffins are tender, with a light crumb and very moist! This little creation is going to be hugely popular in our house this summer when the raspberries are ripe for the picking! 

Raspberry Chocolate Love Muffins

3 egg yolks
1/2 liquid cup whole milk
1 1/4 teaspoons pure lemon oil
1/2 cups sifted cake flour (can substitute gluten free flour)
3/4 cups sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter (must be softened)
1/2 cup chocolate filled fresh raspberries (tossed in a tiny bit of cake flour to allow the raspberries to be suspended in the muffin)

In a small bowl lightly mix the yolks, one-fourth of the milk and the lemon oil (milk may curdle, but do not worry). In a medium to large mixing bowl combine all of the dry ingredients and mix well on low speed using the whisk attachment of an electric mixer (handheld or upright). Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute. Scrape down the sides of the mixing bowl and add the egg mixture in two batches, beating for 10-15 seconds after each addition. Using a rubber spatula, gently fold in the chocolate filled raspberries. Fill the muffin tins 3/4 full and bake at 350 degrees Fahrenheit for approximately 15 minutes (this may vary depending on your oven's temperature accuracy and whether or not you are using a fan assisted oven). Remove from oven and allow to cool for 3 minutes while still in pan. Remove muffins and set aside on a cooling rack until cool enough to eat.

My husband will not wait for them to cool at all. I prefer to wait, as the raspberry flavor shines when the muffin reaches room temperature. The raspberries absolutely melt in your mouth are are followed by a pleasant surprise with the nugget of dark chocolate left behind!

These muffins keep well in an airtight container for 2 days at room temperature, 5 days in the refrigerator or 2 weeks in the freezer. Why not turn these tender little cakes into cupcakes and dress them up with a raspberry buttercream! 

Cocktail anyone?
The idea for these muffins was borne from the raspberry chocolate cocktail I made in honor of our first cooking club last weekend. I had made a dark chocolate sauce to fill the cavity of each raspberry and pipe a free form design inside each glass. After filling each glass with my raspberry vodka, sugar syrup and lemon concoction, I sprinkled edible gold stars on top! What can I say? I was inspired!


  1. Piping chocolate into raspberries is genius! I must try that sometime!

  2. Thanks, Laura! It is so fun and easy to do as well. And delicious! And aside from being great garnishes for our cocktails, they made a great muffin!

    Thanks for reading.



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