Bourke Street Bakery Dark Chocolate Raspberry Muffins

by | Feb 19, 2019 | 34 comments

If you are really looking for a legitimate excuse to eat your favourite chocolate for breakfast, albeit in a softer gooier form and encased in a moist, buttery, raspberry studded cake; then you are in the right blog post with the most perfect recipe. The Bourke Street Bakery Dark Chocolate And Raspberry Muffins have been a staunch favourite in our home for as long as I can remember. And because we live so far from the actual iconic bakery in Sydney, buying the cookbook and baking them myself is literally the next best thing.

Bourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotography

A healthier and more wholesome Bourke Street Bakery Muffin.

I made this recipe for the first time and shared it here on the blog nine years ago. Back then, I would usually follow recipes to the letter as you will see from the insane amount of butter, sugar, and buttermilk in that first recipe. Through years and years of cooking and baking every single day, I have thankfully figured out a system to reduce sugar and fat in a baking recipe and swap for healthier ingredients without losing the taste or the texture. In my opinion, recipes used way too much sugar and butter in the past and it is only a matter of training your tastebuds to appreciate flavours when they are not masked by excessive sugar or other junk. Don’t you agree?

Bourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotography

Spelt flour is a great ingredient for baking robust breakfast treats.

So, this recipe uses a combination of regular and spelt flour. I love how the spelt flour adds extra texture to the muffin and more fiber too. I have only used unrefined sugar and cut that down drastically too. Instead of using buttermilk, I have used yoghurt and water. It is possibly lighter, delivers the appropriate tang to the overall taste and is the perfect viscosity to attain that lumpy muffin batter. It is a trick I learned years ago and is always handy – because really, who has buttermilk on hand in the fridge on any given day?

It is still a reasonably naughty muffin. But if your goal is to sink your teeth in gorgeous dark chocolate and have happy brown smiles that can only be washed down with a good cup of coffee, then mission accomplished!  If you bake these, I must warn you, they won’t last very long. Happy baking my lovelies! x

Bourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotography Bourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotographyBourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotographyBourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotographyBourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotography



Bourke Street Bakery Dark Chocolate And Raspberry Muffins - Cook Republic #vegetarian #bakingrecipes #foodphotography


Print Recipe Rate / Comment
Course // Breakfast
Cuisine // Vegetarian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12


  • 150 g wholemeal spelt flour
  • 200 g plain flour
  • raw sugar for sprinkling and icing sugar to dust
  • 2 teaspoons baking powder
  • 200 g rapadura sugar
  • 100 g Greek yoghurt
  • 250 ml water
  • 250 g salted butter, melted and cooled
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 225 g frozen raspberries
  • 200 g dark chocolate, roughly chopped


  • Pre-heat oven to 190°C (convection)/ 170°C (fan-forced). Line a 12-hole muffin tray with baking paper cups.
  • Place spelt flour, plain flour, baking powder and sugar in a large mixing bowl. Toss to combine.
  • In a smaller bowl, place yoghurt and water. Mix lightly using a fork until smooth. Add butter and eggs. Stir once or twice to just combine.
  • Pour the wet mixture over the dry mixture in the larger bowl. Using a wooden spoon, mix gently with a light hand until the batter is just combined.
  • Gently fold through the raspberries and chocolate till all the dry flour bits are wet and the batter is still lumpy.
  • Scoop batter into the muffin cups until each is two thirds full. Sprinkle with raw sugar. Bake in the pre-heated oven for approximately 25 minutes until cooked through and golden on top.
  • Remove from the oven. Dust with icing sugar once cooled. Either enjoy warm or cool completely and freeze in individual ziplock bags for breakfast on the run. Will keep in the fridge for up to five days and in the freezer for up to a month.


Rapadura sugar can be substituted with coconut sugar or brown sugar.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Alita

    Can you still used mixed berries rather than raspberries for this recipe?

    • Sneh

      Yes, absolutely. It works a charm! x

  2. Alison

    Raspberry and chocolate – can’t go wrong!

    • Sneh

      Thanks Alison! Match made in heaven 🙂

  3. Chandani

    Hi Sneh,
    can’t wait to try these! We don’t get raspberries ( frozen or fresh) here in Ahmedabad. Can i replace that with strawberries?
    Thanks for the lovely recipe 🙂

    • Sneh

      Chandani, Yes strawberries will work well too. Just chop them up before adding them in. 🙂 x

  4. Medison From CookwareStuffs

    Hey Sneh…Chocolate and raspberries is a unique combo…i really enjoyed your recipe…it looks soo delicious, yummy as well. I will trying to making..this…Thanks for sharing….!

  5. molly

    This looks utterly fabulous, Thank you for this awesome looking recipe….

  6. Joe Murray

    Love this recipe It’s in the oven now just five more minutes yummy

  7. Alyssa

    These muffins are divine! Thank so much for sharing the recipe

  8. Nichole

    Is the spelt necessary for flavor/texture if I don’t have it on hand?

    • Sneh

      Maybe the spelt or a wholemeal flour adds a more robust feel to the muffin overall but just regular plain flour is pretty good. It is what the original recipe has and what the bakery bakes with every single day and they sell out 🙂

  9. Alice Beef

    Your tips is really great for me when i am looking for the cake recipes to prepare for my son’s birthday. My son loves them so much. The taste is really good. Thank a lot for your sharing.

  10. Shelbee

    I was really hoping for the nutrients levels but unfortunately there aren’t any 🙁

    • Sneh

      Shelbee, unfortunately, I don’t have nutrition information in place for any recipe on the blog but if you like, you can easily enter the quantities and ingredients in an online nutrition calculator. That should give you the information you are after. Cheers!

  11. Ash

    The Bourke St Bakery book and this particular recipe, are among my absolute favourites… I can’t believe this lighter version just popped up in my Pinterest feed, so excited to try, thank you!

  12. Deborah Drexler

    Hi Sneh, how many cups or tablespoons is 100g of yoghurt?
    I love making your recipes. They are delicious.

    • Sneh

      I would say roughly half cup or just less than half cup. Thanks Deborah! X

  13. Sam

    Hi Sneh,
    Any tips for trying a gluten free version of this super star recipe? Bobs 1-to-1 maybe?

    Thank you for your fabulous recipes. I’m now cooking the vegetable rainbow curry on high rotation.


    • Sneh

      Hi Sam, Thanks! You could try with gluten free flour. My friend swaps the regular flour for gluten free flour with great success.

  14. Phoenix Cooks

    Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

  15. Sally

    So moreish! I made these gluten free with 200g buckwheat flour, 100g fine brown rice flour, 50g tapioca starch. This kept the earthy flour of spelt. Might cut the sugar back a little next time, but seriously, delicious!

  16. KGL Staff

    recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you

  17. Ania

    Wow Sneh, these are amazing. I only had plain/ all purpose flour so used that, 150g standard brown sugar, went a bit nuts with raspberries (2 and 2/3 x 125g punnets -Goodness knows why I saved the last 3rd, a block of dark plaistowe. Took a while to bake – my oven probably was not hot enough (and all those raspberries!) – about 35 minutes for 12 jumbo muffins. Mine weren’t as beautifully dark as yours (?choc too hard on this cold Melbourne day) but the muffins were so tender, moist and utterly fabulous. We ‘had’ to test one still warm as I was giving some as a gift to a neighbour- red/white/black are her football team’s colours and they are playing in a final tonight- amazing with the chocolate still oozy – Chopped chocolate block had a much bigger impact than chocolate chips. Ok – will stop gushing now …I’d like to try them with an Uber dark chocolate (and must get some spelt flour). Can’t recall if I saw what you used – Do you think 70% would work?
    Thank you for the recipe that worked so well even with my amateur butchering of it!

  18. Kat

    I have buttermilk sitting in the fridge. If I were to use it instead of yogurt how much buttermilk would I use?

    • Sneh

      I haven’t tried with buttermilk but you would need considerably less. I would start by adding 1/4 cup and mix till a cake like batter consistency has been reached (adding a tablespoon of buttermilk and so on as required) x

  19. Lisa Marie

    I really love these! I didn’t want to risk them being watery so I used 100ml of milk instead of 100mkl of water and also didn’t have as much raw sugar so I had to add a little normal sugar.
    Then I also added a few oats and used mixed berries since I didn’t have only raspberries.
    They are GIGANTIC and I had to overfill my muffin tin. Could’ve filled two. But I love how big they are now at the end. And super delicious!
    Gonna keep that recipe in my favorites cookbook

    • Lisa Marie

      Ah and I also forgot to add that I had to leave them in for 40-45 minutes until they were just done. Still moist though. But exactly how I like them


    Could you do these with banana to make choc banana muffins? How much banana would you use?

    • Sneh

      Absolutely! I would use two small overripe bananas, mashed up roughly.

  21. Sandy

    Your muffin tins must be a lot bigger than mine! I got 20, filling the tins to the brim (to get nice peaks). Just waiting for them to finish cooking, but I have to say the uncooked batter tastes fabulous!

  22. Camila @ Microwave Choice

    My mouth is watering! sounds so yummy 🙂 I will try it for my daughter. Thanks for sharing the nice recipe.

  23. The best

    Delicious recipe, I did a few adjustments as I used things I had on my pantry, change white flour for whole meal and spelt for almond meal. Changed rapadura sugar for coconut but used half of the quantity required. Also added walnuts. Perfect consistency, very moist!

  24. B P

    Delicious I have made these several times with raspberries and also blueberries turns out perfect every single time. They are a family favourite!


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