We are presently in Florida for a month, taking a break from the cold weather in Michigan. The day after we arrived in Florida, I had a new puppy fly in with his flight nanny from Texas. The puppy, named Zachary, is settling in nicely, but our five-year-old female Yorkie Zoe is not too impressed with her new “brother.” I personally forgot how much work new puppies are, but it is keeping me busy and he is a sweetie!
Today I am at home as my husband is away all day with the car. We have work taking place on our condo roof, and since we are on the top floor, it is LOUD! My older Yorkie gets anxious with all the drilling and banging but the little guy sleeps right through it.
I decided since I was home all day, I’d bake something tasty for Valentine’s Day, and for me, that means it has to include chocolate. After looking through my files, I wanted something quick and easy to make between puppy naps, so I decided on dark chocolate chunk raspberry muffins. I used melted butter and buttermilk to keep the muffins moist, and the chocolate and raspberries helped make these muffins very decadent indeed.
I will admit that I ended up baking them twice. The first batch was baking when my smoke alarm went off, and I ran around like a chicken without its head, trying to understand why since there was no smoke in the house. Maybe the workers on the roof caused it to go off?
I was wearing my puppy in a sling while baking because he decided the minute that I started baking that he would not spend another minute in his puppy playpen. It is quite alarming how loud the screeches a little two-pound puppy can make!
Worried my condo neighbors might think someone was being tortured in our place, I decided to wear him in a sling while I made my muffins. The smoke detector going off distracted me, then my laundry needed folding, I had to answer an important email, and before I knew it I had baked my muffins a few minutes too long.
I threw them away and decided that baking just wasn’t a good idea between the roof noise and puppy chaos. Thirty minutes later, I changed my mind and prepared another batch of muffins, and I am delighted I did as they are delicious!
I used both frozen and fresh raspberries in these muffins. The frozen ones were stirred into the batter, and I used fresh ones as a garnish before baking. I chose dark chocolate chunks for these muffins but is you had chocolate chips, they would work just as well.
When mixing muffins, use a wooden spoon, mix the wet and dry ingredients together, and mix just until you no longer see any flour, as over-mixing can make muffins dense and heavy. These muffins keep well in an airtight container for three days and freeze well in airtight plastic bags.
Zachary, 8 Weeks
- 1/2 Cup Butter, Melted & Cooled For 5 Minutes
- 1 Cup Sugar
- 2 Eggs At Room Temperature
- 1 Tablespoon Vanilla Extract
- 3/4 Cup Buttermilk
- 2 1/2 Cups All-purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Cups Fresh or Frozen Raspberries
- 1 Cup Chocolate Chunks or Chips
- 12 Fresh Raspberries
- Preheat oven to 425 degrees F. Line a 12-cup muffin pan with papers.
- In a medium bowl, whisk together the melted butter with the sugar.
- Whisk in the two eggs, vanilla, and buttermilk.
- In another bowl, stir together the flour, baking powder and soda, and salt.
- Dump the dry ingredients into the wet, and use a wooden spoon to mix, being careful to stop as soon as all the flour s incorporated.
- Stir in the berries and chocolate.
- Spoon the batter into the prepared muffin pan.
- Bake for 7 minutes, then reduce the heat to 350 degrees F.
- Bake another 12 to 15 minutes or until a cake tester inserted into the center comes out cleanly.
- Cool ten minutes then enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 441mgCarbohydrates: 51gFiber: 3gSugar: 26gProtein: 6g