Description
Indulge in the delightful flavors of Dark Chocolate Chunk Raspberry Crumb Muffins—an easy-to-make treat that combines the richness of dark chocolate with the tartness of fresh raspberries. These muffins are perfect for breakfast, brunch, or even as an afternoon snack. With a crumbly topping that adds texture and visual appeal, they are sure to impress your family and friends. Whether enjoyed warm with a pat of butter or alongside a dollop of whipped cream, each bite promises a symphony of flavors that will elevate your baking game. Perfect for cozy mornings or entertaining guests, this recipe is both versatile and freezer-friendly, allowing you to enjoy these decadent muffins anytime.
Ingredients
Scale
- 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
- 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
- Preheat your oven to 375°F (190°C).
- Prepare the crumb topping by mixing flour, sugar, cinnamon, and salt; add melted butter until crumbly.
- In a large bowl, whisk together flour, baking powder, nutmeg, and salt.
- Cream butter with granulated and brown sugars until fluffy; add orange zest and eggs one at a time.
- Mix in vanilla extract and milk; then combine wet and dry ingredients without overmixing.
- Gently fold in dark chocolate chunks and raspberries.
- Spoon batter into muffin tins about three-quarters full; top with crumb mixture.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool for five minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg