CHOCOLATE & RASPBERRIES, A MATCH MADE IN HEAVEN: Guest post and recipe by Susan Bernhardt

Chocolate and Raspberries, a Match Made in Heaven: Guest post by Susan Bernhardt

The combination of chocolate and fruit is a classic one: chocolate covered strawberries, chocolate dipped fresh fruit, chocolate raspberry torte, etc.

Every summer I look forward to our raspberries ripening. I check on their development daily and wait in anticipation, dreaming about making my favorite muffins, raspberry chocolate chip.

Throughout the month of July I freeze several quarts of raspberries so we may also enjoy the taste of summer all winter long.

"What good is the cold of winter, without the warmth of summer to give it sweetness."

 I don't think raspberry chocolate chip muffins are what John Steinbeck was referring to here, but for me, it is. Here is the recipe.

Raspberry Chocolate Chip Muffins 
This makes approx. 18 regular sized muffins. 

Ingredients: 

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar – I put in about 1/2 cup.
1/4 cup light brown sugar
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract – I often skip this.
2/3 cup dark chocolate chips – I use 1 cup semi-sweet chocolate chips.
1 1/4 cups fresh raspberries – May use frozen. I thaw and drain them before using.
Optional – Coarse sugar before baking. I've found that red looks best.

Directions: 

Preheat oven to 350 degrees. Generously grease muffin pans with butter or nonstick spray or line with muffin liners. Set aside.

1. In a large bowl whisk the flour, baking powder, baking soda, and salt together. Set aside.

2. In a medium bowl, whisk together the two sugars and eggs together until combined. Then mix in the milk, oil, and vanilla extract. Fold wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then very gently fold in the raspberries to avoid any leakage of color and breaking up.

3. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar. Bake at 350°F for 21 minutes or until the tops are lightly golden brown and centers are set. Every oven is different. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

4. Allow to cool for 10 minutes in pan before serving.

5. Enjoy!

The muffins taste best fresh the first day. You can also freeze the muffins for up to 3 months. Trust me, you'll eat them before the time is up.

Susan Bernhardt is the author of the Kay Driscoll and Irina Curtius Mysteries.