Dark Chocolate Chunk Raspberry Crumb Muffins
When it comes to baked goods, there’s something undeniably enchanting about the combination of rich dark chocolate and tart, juicy raspberries. These Dark Chocolate Chunk Raspberry Crumb Muffins are more than just a delicious treat; they’re an experience that brings together a symphony of flavors and textures. With a crumbly topping that gives way to a moist muffin packed with luscious chocolate and vibrant berries, these muffins are perfect for breakfast, a snack, or even dessert. Let’s dive into this delightful recipe that will surely become a staple in your kitchen.
What Makes This Recipe Special
These Dark Chocolate Chunk Raspberry Crumb Muffins stand out not just for their incredible taste but also for their vibrant appearance. The deep, rich chocolate chunks melt into the muffins, complementing the fresh raspberries beautifully. The crumb topping adds a delightful crunch, making each bite a perfect balance of softness and texture. Plus, they are straightforward to make—ideal for both novice bakers and seasoned pros looking for a quick yet impressive treat.
What We’re Using
- All-Purpose Flour: A combination of all-purpose flour helps create a tender crumb.
- Granulated Sugar: This sweetener adds the perfect amount of sweetness to balance the tartness of the raspberries.
- Ground Cinnamon: Adds a warm, aromatic flavor that enhances the overall taste.
- Salt: A pinch of salt enhances the sweetness and balances the flavors.
- Unsalted Butter: Used in both the muffin batter and the crumb topping for richness.
- Baking Powder: This leavening agent helps the muffins rise beautifully.
- Ground Nutmeg: A hint of nutmeg adds depth to the flavor profile.
- Light Brown Sugar: Packed for moisture and a hint of caramel flavor.
- Orange Zest: Brightens the muffins with a citrusy freshness.
- Eggs: Essential for binding the ingredients together.
- Whole Milk: Adds moisture and richness to the muffins.
- Dark Chocolate: Roughly chopped to create delicious chunks throughout the muffins.
- Fresh or Frozen Raspberries: Provides a burst of flavor and color.
Prep & Cook Tools
- Mixing Bowls: For combining the dry and wet ingredients.
- Whisk: To mix ingredients thoroughly and incorporate air.
- Rubber Spatula: For folding in delicate ingredients like raspberries.
- Muffin Tin: Ideally non-stick for easy muffin removal.
- Measuring Cups & Spoons: Accurate measurements are crucial for baking.
- Cooling Rack: To let the muffins cool evenly after baking.
Dark Chocolate Chunk Raspberry Crumb Muffins Cooking Guide
Step 1: Prepare the Crumb Topping
In a small bowl, mix together ½ cup all-purpose flour, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt. Drizzle in ¼ cup melted unsalted butter and stir until the mixture resembles wet sand. Set aside.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, ¼ teaspoon ground nutmeg, and ½ teaspoon salt until well combined.
Step 4: Cream the Butters and Sugars
In another bowl, cream together ½ cup unsalted butter (at room temperature), 1 cup granulated sugar, and ¼ cup light brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Step 5: Incorporate the Eggs and Vanilla
Add 2 large eggs and 1 egg yolk to the butter mixture, mixing well after each addition. Stir in 1½ teaspoons vanilla extract and 1 teaspoon finely grated orange zest, blending until smooth.
Step 6: Mix the Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup whole milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
Step 7: Fold in Chocolate and Raspberries
Gently fold in 8 ounces of roughly chopped dark chocolate and 1½ cups of fresh or frozen raspberries. Be careful not to crush the berries.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping generously over each muffin.
Step 9: Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.
Step 10: Cool and Enjoy
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.
Better-for-You Options
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
- Reduced Sugar: You can reduce the granulated and brown sugar by ¼ cup for a less sweet muffin.
- Greek Yogurt: Substitute half of the butter with Greek yogurt for a healthier fat option.
- Dark Chocolate Alternatives: Use dark chocolate chips with lower sugar content for a healthier option.
Watch Outs & How to Fix
While making Dark Chocolate Chunk Raspberry Crumb Muffins, here are some common pitfalls to avoid:
- Overmixing the Batter: This can result in dense muffins. Mix until just combined.
- Using Frozen Raspberries: If using frozen raspberries, do not thaw them before mixing to prevent excess moisture.
- Butter Temperature: Ensure the butter is at room temperature for proper creaming with sugars.
- Muffins Not Rising: Check that your baking powder is fresh. Old baking powder can lead to flat muffins.
Storing, Freezing & Reheating
These muffins are best enjoyed fresh, but they can be stored for later! Here’s how:
- Storing: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze muffins in a single layer, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: Reheat in a microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes until warm.
Quick Q&A
Can I use other fruits instead of raspberries?
Absolutely! Blueberries, chopped strawberries, or even diced apples would work wonderfully in this recipe.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done baking.
Can I make the batter ahead of time?
While it’s best to bake muffins fresh, you can prepare the dry ingredients ahead of time and mix them with wet ingredients right before baking.
What can I use instead of eggs?
You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce as an egg substitute.
Before You Go
As you embrace the joy of baking, these Dark Chocolate Chunk Raspberry Crumb Muffins are sure to be a hit. They embody comfort, indulgence, and a delightful burst of flavor in every bite. Whether you enjoy them warm from the oven or as a sweet treat throughout the week, they are a reminder that some of the best moments in life are those shared over delicious food. Don’t forget to share this recipe with friends and family, and let the delicious aroma fill your kitchen as you bake these scrumptious muffins. Happy baking!
Dark Chocolate Chunk Raspberry Crumb Muffins
Ingredients
Equipment
Method
- Step 1: Prepare the Crumb Topping: In a small bowl, mix together ½ cup all-purpose flour, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt. Drizzle in ¼ cup melted unsalted butter and stir until the mixture resembles wet sand. Set aside.
- Step 2: Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Step 3: Combine Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, ¼ teaspoon ground nutmeg, and ½ teaspoon salt until well combined.
- Step 4: Cream the Butters and Sugars: In another bowl, cream together ½ cup unsalted butter (at room temperature), 1 cup granulated sugar, and ¼ cup light brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
- Step 5: Incorporate the Eggs and Vanilla: Add 2 large eggs and 1 egg yolk to the butter mixture, mixing well after each addition. Stir in 1½ teaspoons vanilla extract and 1 teaspoon finely grated orange zest, blending until smooth.
- Step 6: Mix the Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup whole milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
- Step 7: Fold in Chocolate and Raspberries: Gently fold in 8 ounces of roughly chopped dark chocolate and 1½ cups of fresh or frozen raspberries. Be careful not to crush the berries.
- Step 8: Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping generously over each muffin.
- Step 9: Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.
- Step 10: Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins for up to 3 months for a delicious treat later.
- Reheat muffins in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
