Dark Chocolate And Mixed Berry Muffins

by | Apr 28, 2010 | 9 comments

 Dark Chocolate And Mixed Berry Muffins

The weather is truly glorious here in Sydney and the bite in the air is becoming more prominent everyday as we head deeper into Autumn. I continue my tryst with the Bourke Street Bakery Cookbook. This time around I am gunning for their bestselling dark chocolate and raspberry muffins. With my heart set on this interesting recipe, I am a bit dejected to discover that I don’t actually have any of the fresh raspberries left, nor do I have any frozen ones. I do unearth a large frozen pack of mixed berries. That should tie in nicely with the recipe.

The recipe is straightforward and says that there would be 12 muffins at the end. These muffins being for a bakery, I assume are huge and quite tall. To control portions and make it easier for my boys to enjoy the muffins, I make them the size of regular cupcakes, which results in almost 24 gorgeous muffins oozing dark chocolate and berry juice in delicious pockets of baked goodness.

Dark Chocolate And Mixed Berry Muffins

 Dark Chocolate And Mixed Berry Muffins

Dark Chocolate And Mixed Berry Muffins







Preparation Time : 25 minutes | Baking Time : 35 minutes | Makes 24


2 1/2 cups plain flour
2 teaspoons baking powder
300g caster sugar
300g unsalted butter
480ml buttermilk
3 eggs
250g dark chocolate, roughly chopped [I used Lindt 70% Cocoa bars]
250g frozen mixed berries
1/4 cup raw sugar
icing sugar for dusting


Preheat the oven to 190 degree C (375 degreee F). Lightly grease 2 large 12-hole muffin tins and line with paper cases.

Sift the flour and baking powder together in a large bowl. Add sugar and mix well to combine.

Melt butter in a saucepan over low heat, remove from heat and stir in the buttermilk. Using a whisk, stir in the eggs. Pour over the dry ingredients and whisk to combine. The batter will be lumpy at this stage and this is exactly how you want it to be. Use a large spoon to gently fold in the chocolate shards and mixed berries.

Spoon the mixture into the prepared muffin holes. Sprinkle the tops with raw sugar. Reduce oven temperature to 180 degree C (350 degree F) and bake for 30 minutes. If the muffins start browning, reduce the temperature slightly and continue baking till done. Remove when done and cool in the tins for about 10 minutes. Dust with icing sugar and enjoy, fresh and warm.




Find More Recipes By CategoryBaking Chocolate Muffin



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. Sophie

    Hello Sneh!!!

    I so love these lovely muffins!! Georgous too!

    I love the addition & the amount of the buttermilk in here,..that must give a lighter & fluffy muffin!!


    Many greets from sunny Brussels!
    .-= Sophie´s last blog ..Sophie’s quinoa, banana & pecan smoothie =-.

  2. Petra

    Thank you for sharing. Emma & I think they look gorgeous, would love to try and make them right now but don’t have any good dark chocolate in the cupboard – and I should rather finish the window paint job!

  3. fran

    So yummy, just made a batch!

  4. Prachi

    Hi Sneh,

    Tried these muffins.. But the mixture was quite runny in the end.. 🙁 Added some more flour and though the quantity was huge the muffins / cake (as i was bored to line more and more trays!) turned out quite well. So the Cup i used seems a culprit here.. Please let me know the size of your cup as it ll help me try more of your recipes.

    Your blog is wonderful and i m sure i ll keep coming back.

    • Sneh

      I am based in Australia so using the cup size that is commonplace here. This is a good read http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

      The runniness of the mixture could be based on other factors too – thinner buttermilk, old eggs (runny whites), surrounding heat (season). A lot of the times when the mixture appears runny, the muffins/cakes still bake really well and are in fact soft and moist. If more flour is added, they risk becoming dry. I am glad yours tasted good! 🙂

      • Prachi

        Thanks for the link. The cup i used was approx of the same size mentioned, but i guess 480ml buttermilk was a lot (as it was thin..) but i finished the last piece today.. So will move on, probably next is cake with some crumble 🙂

  5. Pauline Steele

    Hi, I tried the recipe and although they were yummy they didn’t come out anything like the Bourke St Bakery muffins I buy? Any thoughts? They were much heavier and more doughy.

    • Sneh

      Pauline, it could be a couple of things. Overmixing could result in heavier muffins. Don’t worry though, I still do it sometimes. I find 5-6 gentle and slow turns of the spoon gives just the right amount of lumpy batter to get fluffier muffins. The other thing is that they probably make a much bigger batch at the bakery so the end result is different? I have never had them at the bakery itself, but the recipe is word for word from their book (it is possible, they’ve left out a trade secret ;-))


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