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Monday, February 13, 2012

Bourke Street Bakery's Dark Chocolate & Raspberry Muffins

Chocolate Muffin11
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Left with half a quart of Buttermilk from the last buttermilk pound cake, I had to quickly identify another recipe to deplete the not so cheap diary ingredient before it turns rancid. Also with the extended Christmas to Chinese New Year holiday mood over, it is time for me to dive into my full time job - yes, the one that pays for my bread and butter.. literally! Hence I desperately can only afford to spend time on a quick and easy recipe that hopefully still tastes good enough to be shared.

To my rescue is Bourke Street Bakery's Ultimate Baking Companion. Apart from Tish Boyle's Cookbooks, this is another one of the few cookbooks that I trust whole heartedly with my eyes closed.
Touted as the most popular muffins sold at Bourke Street Bakery, this is an easy, no-Kitchenaid-mixer-required kind of recipe. The down to earth simplicity brought me back to those early formative years when I did not own even a handheld mixer. It was really after I had a few easy successes with muffins that I was motivated to get a Kitchenaid mixer... from then onwards, I graduated to frosted cupcakes and had never looked back since.

Unfortunately, in the pursuit of more fancy baked goods, I had turned somewhat snooty at the humble muffins - dismissing them as too easy for 'my developed skill sets'.... yes, we can lose ourselves amidst fluffy clouds of meringue and silky smooth butter cream... The best way to be brought back to the earthiness of being would be to keep companions like Tish Boyle and Bourke Street close to you. Life can be simple and great ...and at most times, simplicity is enough.

Utterly moist and tender, this muffin achieves its lovely texture through the generous incorporation of butter, buttermilk and fresh succulent raspberries. I could literally feel a gush of hot steam rushing out of the oven when I opened the oven door.
The generous amount of dark chocolate used in the recipe would also delight chocolate lovers.

My Australian colleague had told me that their mixed berry muffins were outstanding but I bet he had not yet tasted these Dark Chocolate Raspberry muffins.

Chocolate Muffin11(250)
Dark Chocolate & Raspberry Muffins (From Bourke Street Bakery)

Ingredients:
400g (2 2/3 cups)           All purpose flour
2 tsp                               Baking powder
300g (10.5oz)                Caster sugar
310g (11oz)                   Unsalted butter
480ml (16 3/4 fl oz)       Butter milk
3                                    Eggs
225g (8oz)                     Dark chocolate (55% cocoa) roughly chopped
225g (8oz)                     Raspberries
55g (1/4 cup)                 Raw Demerara sugar
Icing sugar for dusting

Method :
1. Preheat oven to 190C (375F) . Line 2 large 6-hole muffin tins with liners.
2. Sift flour and baking powder into a bowl and add sugar. Mix well to combine.
3. Melt butter in a saucepan over low heat, then remove from the heat and stir in the butter milk.
Add in eggs one at a time to combine.
4. Pour (3) over the flour. Whisk to combine. Fold in chocolates and raspberries.
5. Spoon the batter into the muffin liners.
6. Sprinkle the top with raw sugar. Reduce the oven to 180C (350F) and bake for 25-30mins.
7. Remove from oven and allow to cool in the tins for 10mins before eating. Dust with icing sugar to serve.





22 comments:

Sally - My Custard Pie said...

I'm not generally a fan of muffins but this is a superb recipe and I make it regularly (although yours are much prettier).

Anonymous said...

The muffins look delicious!! :) did you reduce the sugar? Is it very sweet?
Is there any other books you have on your bookshelf and you'd recommend? Thank you so much! :)

Claire

pickyin @ LifeIsGreat said...

Interestingly I was looking for buttermilk at CS the other day and they don't have it. I think it's better and cheaper to make your own now, unless you don't have milk on a regular basis.

Of course, yay to BSB!

Mel said...

I'm not a muffin person too but I bet these muffins you have baked must be delicious. I should try. You mentioned fold in the chocolates and raspberries but how come in the ingredients I don't see how much gram to put in. You miss out typing in again I think.

Shirley @ Kokken69 said...

@Mel : You are proof reader :D! Yes I missed out the raspberries. I think I must hire some one to type my recipes for me next time.... :)

Shirley @ Kokken69 said...

@Anonymous : No I did not cut down the sugar. It is not so sweet for me - probably because it was well balanced by the tartness of the raspberries and the bitter chocolate... Yes, I have a few other cookbooks on my shelf that I can recommend. Another is Keiko Ishida's Okashi and the 65C Tangzhong Bread. For the rest, I have not cooked enough recipes to understand if they are credible... Will let you know once I have tried more recipes from them... :)

Shirley @ Kokken69 said...

@Pickyin - I found a better option. I just bought a packet of Buttermilk powder in HK. These keep much better than the liquid version :)

daphne said...

I hv the same book and hv to completely agree with you! I just need more time to bake! These muffins look amazing!

Uncle Lee said...

Hi Shirley, they sure look good. One bite and forget mother's name, ha ha.
I wouldn't mind 3 pieces.....ha ha.
Have a great Valentine day.
Lee.

Li Shuan said...

Shirley, I owned this great book after reading one of ur write up regarding the book. I have tried a few recipes from the book n they turn out great! This book is selling quite expensive from the shelf in the bookshop in Australia but I managed to get it cheap from www.booko.com.au
Actually, I bought another one as a Xmas present for a friend last yr.

The muffins look absolutely delicious!!

Sonia (Nasi Lemak Lover) said...

I got few cookbooks in the shelf and most of it just read but never take action, hehehe . At least you put into action and came out with this nice muffin, I am consider to get this book now.

Janine said...

BSB is one of my favorite bakeries because their recipes are really very good and taste the same as what you get in stores :) you've made their muffins look so classy! they usually are like mini volcanoes ;p

Cookie said...

Hi Shirley,

The dusted muffin looks so inviting compared to their humble siblings!

Just to check, after melting the butter and stirred in the buttermilk. Do you add the eggs when the liquid is hot? Just wondering if this will cook the eggs or is this it suppose to do?

pigpigscorner said...

Wow, they look so moist! The last time I baked muffins, they were rock hard!

Faeez said...

Coincidentally, i bought the book last weekend after browsing through the second time. Hope to start trying the recipes soon!

Joy Juicer said...

These muffins look great and makes me feel warm all over. Beautiful!

lisa is cooking said...

These would disappear quickly in my house! The mix of raspberries and chocolate is one of our favorites.

Yue said...

seems like a perfect recipe for my breakfast :)

noobcook said...

they are really pretty!

Adeline said...

Hi,
I really love your blog. The cupcakes look so lovely!

I've a question and hope that you can enlighten me :) The recipe calls for 310g of butter :S Is that right? Would it kind made the cupcakes really oily?

Thanks & king regards,
Adeline

Shirley @ Kokken69 said...

@Adeline - Hi, the qty for butter is correct. It is not oily. just rich and moist. Try it.

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