Dark Chocolate Chunk Raspberry Crumb Muffins
User Reviews
5
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Prep Time
30 mins
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Cook Time
22 mins
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Additional Time
10 mins
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Total Time
1 hr 2 mins
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Servings
1 dozen
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Course
Breakfast
Dark Chocolate Chunk Raspberry Crumb Muffins
Description
The Dark Chocolate Chunk Raspberry Crumb Muffins are made by preparing a crumb topping from flour, sugar, cinnamon, salt, and melted butter that becomes crumbly as it rests. The muffin batter combines all-purpose flour with baking powder, nutmeg, and salt, then blends butter and sugars until fluffy. Orange zest, eggs, vanilla, and milk are incorporated, and finally chopped dark chocolate and raspberries fold into the batter for bursts of flavor and color.
These muffins are baked at a high temperature to develop a slightly crisp exterior and tender interior. The crumb topping adds a textured contrast with a buttery cinnamon note. The raspberries provide tangy freshness, while the dark chocolate chunks melt to create pockets of richness.
These muffins serve well at breakfast or as a sweet treat alongside coffee or tea. Their combination of fruit, chocolate, and crumb topping offers variety in taste and texture that can appeal to those looking for an indulgent yet balanced baked good.
Ingredients
For the Buttery Crumb Topping:
- 1/2 cup all-purpose flour 57g/2 ounces
- 1/4 cup granulated sugar 50g/1 and 3/4 ounces
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup unsalted butter 57g/2 ounces, melted
For the Dark Chocolate Raspberry Muffins:
- 3 cups all-purpose flour 361g / 12 and 3/4 ounces
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g / 4 ounces, at room temperature
- 1 cup granulated sugar 198g/7 ounces
- 1/4 cup light brown sugar packed, 53g/1 and 7/8 ounces
- 1 teaspoon orange zest, finely grated
- 2 egg large plus 1 egg yolk, at room temperature
- 1 vanilla extract ½ teaspoon
- 1 cup milk whole milk; full-fat; 226 g / 8 ounces
- 8 ounces dark chocolate roughly chopped into chunks
- 1 raspberry 1/2 cups; fresh or frozen
Instructions
For the Buttery Crumb Topping:
- In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Dark Chocolate Raspberry Muffins:
- Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
- In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the orange zest and beat until combined. 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, mixing just until combined. Be sure not to over mix here.
- Turn mixer off. Using a rubber spatula, gently fold the chocolate chunks and raspberries into the batter until combined.
- Divide batter evenly among prepared muffin cups.
- Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.
User Reviews
Overall Rating
5
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