Description
Delightfully blended Dark Chocolate Chunk Raspberry Crumb Muffins with a buttery crumb topping.
Ingredients
Scale
- For the Buttery Crumb Topping:
- 1/2 cup (57g/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (57g/2 ounces) unsalted butter, melted
- For the Dark Chocolate Raspberry Muffins:
- 3 cups (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 1 teaspoon orange zest, finely grated
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (226g/8 ounces) whole milk (full-fat)
- 8 ounces dark chocolate, roughly chopped into chunks
- 1 and 1/2 cups fresh or frozen raspberries
Instructions
- In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt for the crumb topping. Stir in the melted butter, mixing just until combined. Set aside.
- Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt for the muffins. Set aside.
- In the bowl of a stand mixer, combine the butter and both sugars and beat until light and fluffy, about 3 minutes. Add in the orange zest and mix.
- Add in the eggs and yolk one at a time, beating well after each addition. Slowly beat in the vanilla and milk.
- Reduce mixer speed to low and gradually add in the dry ingredients until just combined. Do not over mix.
- Using a rubber spatula, gently fold in the chocolate chunks and raspberries.
- Divide the batter evenly among the prepared muffin cups.
- Crumble the topping over the muffins, piling it high in the center, and gently push it into the batter.
- Bake for 20 to 22 minutes, or until lightly golden brown and a toothpick comes out clean. Allow to cool for 10 minutes before transferring to a serving plate.
Notes
- Ensure all ingredients are at room temperature before starting.
- Do not overmix the batter to keep the muffins tender.
- Replace fresh raspberries with frozen ones if needed.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg