Raspberry Chocolate Muffins

Makes 12 muffins.

Ingredients

1 stick (113g) unsalted butter, melted and cooled
2 large egg
3/4 cup (180ml) milk
2 teaspoon (10ml) white vinegar
1 cup (150g) raw cane sugar, packed
2 teaspoon (10ml) vanilla bean paste
1 3/4 cups (230g) all purpose flour, sifted
2/3 cup (60g) cocoa powder
1 teaspoon (8g) baking soda
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
1 cup (160g) bittersweet chocolate chips (54% cocoa)
1 cup fresh raspberries

Method

Preheat the oven at 375ºF (190ºC). Position rack in the middle of the oven.

Put the paper liners in the muffin pan.

Combine the vinegar with milk, remove and leave rest for 5 minutes. You will see how milk looks like a yogurt. This is our homemade buttermilk.

In a large bowl sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk in sugar until everything is combined. Add 3/4 cups (120g) chocolate chips. Reserve another 1/4 (40g) for topping.

In a small bowl whisk the eggs, the butter cooled, the homemade buttermilk, and vanilla bean paste.

Put wet ingredients into solid ingredients, mix with a rubber spatula, until everything is combined, but it is really important not to over mix the batter in order to have good results.

When all the ingredients are combined, use a medium size scoop spoon to put the dough into the muffin cups (the muffin cups will be full). Divide raspberries and remaining ¼ cup chocolate chips among the muffin cups, sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top. I used 2-3 raspberries per muffin.

Put in the middle of the oven and bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Let cool for about 5 minutes in a wire rack before removing from the pan.

This recipe was inspired from Creme de la Crumb

Enjoy!!