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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  : Ashley Manila

For the Buttery Crumb Topping:
  • 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

For the Dark Chocolate Raspberry Muffins:
  • 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

For the Buttery Crumb Topping:
  1. In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. 

You can visit bakerbynature.com for full instructions

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