Good morning, I hope your day is starting off great! I'm having some computer issues that started off late yesterday and you can tell by the quality of my photos in today's post. Its frustrating to say the least.
I wanted to make a muffin for Valentine's Day morning, something that spoke love. And I LOVE the combination of raspberry, chocolate, and almond; there's something magical about it. I think its a perfect thing to wake up to besides your boo.
As always, start off with room temperature eggs and butter. I pull mine out the night before baking. There is something therapeutic about measure out all the ingredients.
The result of these glorious things is slightly tart from the berries, sweet almond flavor, and rich from the dark chocolate. The sour cream make a moist decadent interior and the addition of turbinado sugar adds a nice crunchy top.
I plan on making a little Valentine's Day Breakfast feast for my loves, how about you?
Hope you all enjoy your Valentine's Day weekend, I know I will; after I fix this computer issue. Once again, sorry for the crap photos...the muffins more than make up for them.
Raspberry Chocolate Almond Muffins
yields about 24 regular muffins, 12 large
6 ounces Butter, room temp
1 Cup Sugar
3 Eggs, room temp
2 teaspoons Almond Extract
320 grams Sour Cream
350 grams All Purpose Flour
1 Tablespoon Baking Powder
1 1/2 teaspoons Sea Salt
1/2 Cup Raspberries
1/2 Cup Dark Chocolate, slightly chopped
Turbinado Sugar for tops
Preheat oven to 350º F
Cream butter and sugar.
Add eggs, one at a time. Scraping well after each addition.
Add almond extract.
Combine dry and add to butter mixture.
Add sour cream, making sure mixture is complete combined.
Mix in chocolate.
Fold in raspberries.
Scoop into lined muffin pans.
Top with turbinado sugar.
Bake for about 30 minutes for large muffins, about 20 for small.