Buckwheat Chocolate Muffins with Raspberries and Chocolate Ganache

These muffins are another recipe from Good to the Grain. This is the third recipe I've made from the book and was a great way to keep on using the buckwheat flour I know have in my pantry. To tell you the truth, I was a little disappointed by the texture of these muffins. They are very, very, very dense! I changed the original recipe a little (I did not have any persimmons and used fresh raspberries instead) but I still felt that these weren't quite the right muffin texture. They were still delicious, with dark chunks of chocolate seeping throughout, and little specks of bright red raspberry. I added some chocolate ganache to finish them off, which added a nice touch of sweetness. These muffins are really best eaten warm, right after having been topped with the ganache. If you don't eat them right away, I would suggest freezing them and re-heating them in a warm oven when you want to eat them again. If freezing, freeze the muffins without the ganache as soon as they have cooled down and add the ganache right after the muffins comes out of the oven and are defrosted.

I will be playing around with proportions to make these a little less dense but they were sill quite the delectable warm treat - with a tall glass of milk of course!

Buckwheat Chocolate Muffins with Raspberries and Chocolate Ganache

1 cup buckwheat flour
1 1/2 cups whole wheat pastry flour (or all-purpose)
1/4 cup plus 2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp kosher salt
1/2 tsp baking soda
6 tbsp unsalted butter, cut into 1/2 inch pieces
1/4 cup dark brown sugar
1/4 cup sugar
2 eggs
1/2 cup plain or vanilla yogurt
1/2 cup of fresh raspberries
4 oz bittersweet chocolate, chopped

Preheat the oven to 350 degrees and grease a muffin tin.

Mix the flours, cocoa powder, baking powder, salt, and baking soda in a bowl and set aside.
In another bowl, cream the butter and sugars for few minutes, until light and creamy (about 3 minutes). Then add in the eggs and beat until combined. Then add the yogurt and beat until combined.
Add in the dry ingredients, 1/3 at a time, until combined. Fold in the raspberries and chocolate. Transfer the batter to the muffin tin and bake for 30-35 minutes. Twist each muffin out of the tin and set on its side to cool.

Best served warm on the same day baked. Extras can be frozen and reheated.