Dark Chocolate Chunk Raspberry Crumb Muffins

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and
delicious! Perfect for breakfast or brunch.

Servings: 1 dozen

Author:

Prep Time
30 minutes

Cook Time
22 minutes

Inactive Time
10 minutes

Total Time
1 hour, 2 minutes

Course:

Breakfast

Cuisine:

muffins

Instructions

1 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.
2 Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and
set it aside.
3 In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set
aside.
4 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.
5 Turn mixer off. Using a rubber spatula, gently fold the chocolate chunks and
raspberries into the batter until combined.
6 Divide batter evenly among prepared muffin cups.
7 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.
8 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.

Dark Chocolate Chunk Raspberry Crumb Muffins

Course:

Cuisine:

🧂 Ingredients

Instructions

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