Raspberry-Chocolate Chunk Muffins

Currently cooking out of Pure Dessert by Alice Medrich.

I hadn’t planned on making these muffins, but every time I flipped through Pure Dessert, I kept stopping on this recipe. Muffins just didn’t seem exotic enough to try. But they have raspberries. And chocolate. Really, it was only a matter of time before I caved.

The batter came together really easily using just a wooden spoon (no mixer required). The recipes calls for all-purpose flour and whole wheat flour. I didn’t have any whole wheat flour, so I used all all-purpose flour. At the end, frozen raspberries and chocolate chips or chunks are stirred into the batter. Keeping the berries frozen means that they don’t turn the batter purple or get squished during mixing.

The muffins smelled divine as they were cooking. They rose well and had nicely rounded tops. The batter itself is pretty neutral and makes a good background for the raspberries and chocolate. Because I like to tinker, I want to try substituting some sour cream or buttermilk for part of the milk to give the muffins a bit more tang. This is a good basic fruit muffin recipe. I’d imagine that just about any fruit would work here, as long as it can stand up to the mixing.