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mother's day Dark Chocolate Chunk Raspberry Crumb Muffins

Delicious Mother's Day Dark Chocolate Chunk Raspberry Muffins

Celebrate Mother's Day with these indulgent Dark Chocolate Chunk Raspberry Muffins, featuring a perfect blend of rich chocolate and tart raspberries.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 cups All-Purpose Flour Substitute with gluten-free flour if desired.
  • 3 teaspoons Baking Powder Ensure it's fresh for optimal results.
  • 1/4 teaspoon Ground Nutmeg Can be replaced with cinnamon.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Unsalted Butter Room temperature; melted coconut oil is a great substitute.
  • 1 cup Granulated Sugar Adds necessary sweetness.
  • 1/4 cup Light Brown Sugar Brings depth of flavor.
  • 1 teaspoon Orange Zest Introduces freshness.
  • 1 1/2 teaspoons Vanilla Extract For extra burst of flavor.
  • 1 cup Whole Milk Almond milk can be used for dairy-free.
  • 8 ounces Dark Chocolate Roughly chopped.
  • 1 1/2 cups Fresh or Frozen Raspberries No need to thaw if frozen.
For the Crumb Topping
  • 1 cup All-Purpose Flour Creates base for crumbly topping.
  • 1/2 cup Granulated Sugar Sweetens the crumb topping.
  • 1/2 teaspoon Ground Cinnamon Skip if not a fan.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Melted, allow to cool slightly.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Muffin tin
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare Crumb Topping: Combine 1 cup of all-purpose flour, ½ cup of granulated sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt. Stir in ½ cup of melted unsalted butter until crumbly.
  2. Preheat Oven: Heat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners.
  3. Mix Dry Ingredients: In a bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt.
  4. Cream Butter and Sugars: Beat ½ cup of unsalted butter with 1 cup of granulated sugar and ¼ cup of light brown sugar until fluffy.
  5. Incorporate Eggs: Add 2 large eggs and 1 egg yolk one at a time, mixing well. Stir in 1 ½ teaspoons of vanilla extract and 1 cup of whole milk.
  6. Combine Mixtures: Fold dry ingredients into wet mixture, then gently fold in dark chocolate and raspberries.
  7. Fill Muffin Tin: Distribute batter in muffin cups about two-thirds full and sprinkle crumb topping on each.
  8. Bake: Bake for 20-22 minutes or until golden brown and a toothpick comes out clean.
  9. Cool and Store: Let muffins cool for 10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins wrapped or in an airtight container for up to 2 days at room temperature. Can freeze for up to 3 months.

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