Muffins evoke a sense of warmth in me, they are like warm comfort food that perks me up on a sleepy morning and provides that touch of sweetness that makes me a little happier. Though I love muffins, I can be pretty picky about the muffins I eat. It's tough to find good muffins that are readily available here. The most readily available muffin that is acceptable for me comes from Starbucks. I love the Chocolate Hazelnut Muffin, the Blueberry Muffin and the Banana Walnut Muffin. I love how crisp the tops are and how soft and fluffy the insides are, especially when they are warmed up. Other muffin variations, like the dense and buttery ones, I don't quite like. I normally take the first bite and will decide not to finish it if it's not to my taste.
As a result, I prefer to make my own muffins. I'm very particular about the muffin's texture, and it shouldn't have an overly buttery taste. I like them soft, fluffy, light and suitable for breakfast :).
I've tried making muffins using two methods - first with the dry vs wet mixture method, the second with the creaming of butter method. Personally, I prefer the former, as it yields softer muffins that I prefer. Also, I tend to prefer muffins made with vegetable oil instead of butter. Weird, I know. But that's cos I'm not a big fan of butter in the first place...haha.
Filled muffin cups before going into the oven
These Raspberry Dark Chocolate Muffins originated from Chelle's post some time ago. I've been wanting to make them but was distracted by the multiple batches of macarons and cakes that I've been churning out. The recipe uses the muffin method of mixing the dry ingredients together and the wet ingredients together, before combining them to form a batter. However, be careful not to overmix the batter as I've learnt from experience that overmixing yields tougher, denser muffins. It's okay to have little flecks of flour scattered in your batter! It's better than having a batch of tough muffins for sure!
These smelt really really good when they were coming out of the oven. The faint smell of raspberries and the buttery fragrance filled my entire kitchen. I can't wait but dug straight into one right away!
Clockwise from top left: Muffins fresh out from the oven, digging in, last bite, half left!
It took just four bites for me to polish off a muffin...haha. Not that I'm super greedy but these aren't that huge actually :P. I love the combination of raspberries and dark chocolate in these muffins. However, I do find them a tad buttery, though I'm sure that wouldn't be a problem with butter lovers. I might just replace it with oil the next time I make them again.
Otherwise, these were a lovely treat! Anything with raspberries and dark chocolate together makes it worth having! Yummm :).