Raspberry-Chocolate Chip Muffins with Streusel Topping
I've been on a berry kick this summer and it's been pretty great--full of yogurt parfaits, smoothies, and berries straight from the carton. This muffin was a definite highlight of my berry streak. Raspberries, chocolate (dark chocolate, please!), and a sugary streusel topping make this delightfully buttery muffin a new favorite!
1/4 cup sugar 1/4 tsp cinnamon pinch of salt 3 tablespoon butter, melted 1/4 teaspoon vanilla extract
1/2 cup (1 stick) butter, melted 3/4 cup milk 2 large eggs 1 3/4 cups all-purpose flour 3/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups dark chocolate chips 24 to 36 fresh or frozen whole raspberries (about 2 small clamshells) Directions 1) Lightly grease (or line with cupcake papers) a 12-cup muffin pan and set aside. In a small bowl, prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside. 2) In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined. 3) Divide the batter evenly among the muffin cups; muffin cups will be full. Push three small or two large raspberries into the top of the batter; they don’t need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin. 4) Bake the muffins at 400 degrees for 20 to 25 minutes, until they’re golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan. Enjoy!