Description
Dark chocolate chunk raspberry crumb muffins are your perfect weekend breakfast treat that’ll make your kitchen smell incredible. Packed with juicy raspberries and rich chocolate chunks, these muffins bring pure comfort straight from the oven to your plate.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 8 ounces dark chocolate
- 1.5 cups raspberries
- 1 cup whole milk
Supporting Ingredients:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
Flavor Enhancers:
- 3 teaspoons baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ cup light brown sugar
- 1 teaspoon orange zest
- 1.5 teaspoons vanilla extract
Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted
Instructions
- Prepare a 12-cup muffin tin by lining each cavity with paper liners. Set your oven to 400F (204C) for precise baking.
- Mix ½ cup flour, ¼ cup granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt in a medium bowl for your crumb topping. Pour in ¼ cup melted butter and stir until just combined.
- Combine 3 cups flour, 3 teaspoons baking powder, ¼ teaspoon nutmeg, and ½ teaspoon salt in a separate large bowl. Reserve this dry mixture.
- Cream ½ cup unsalted butter with 1 cup granulated sugar and ¼ cup brown sugar in a stand mixer until light and fluffy, approximately 3 minutes.
- Add 1 teaspoon orange zest to the butter mixture and blend thoroughly.
- Incorporate 2 large eggs and 1 egg yolk individually into the mixture, beating well after each addition.
- Pour in 1.5 teaspoons vanilla extract and 1 cup whole milk, mixing at low speed.
- Gradually add reserved dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing your batter.
- Gently fold 8 ounces chopped dark chocolate chunks and 1.5 cups raspberries into the batter.
- Distribute batter evenly across the 12 muffin cups.
- Sprinkle prepared crumb topping over each muffin, piling it high in the center and pressing lightly into the batter.
- Bake at 400F (204C) for 20-22 minutes, until muffins turn golden brown and a toothpick inserted comes out clean.
- Allow muffins to rest in the pan for 10 minutes before transferring to a serving plate.
Notes
- Fold chocolate chunks and raspberries gently to prevent them from sinking or breaking during mixing.
- Sprinkle crumb topping generously and press lightly into batter to ensure it sticks during baking.
- Use fresh or frozen raspberries, but if using frozen, do not thaw to prevent color bleeding into batter.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free flour blend and check baking powder is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 263 kcal
- Sugar: 15 g
- Sodium: 153 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 58 mg