Raspberry-Chocolate Chip Muffins
These tender, moist muffins, packed with chocolate chips, feature a bright red heart: fresh raspberries in the center.
Ingredients
Topping
- 1/2 cup flour King Arthur Unbleached All-Purpose
- 1/4 cup sugar
- 1/4 tsp cinnamon
- salt pinch
- 3 tbsp butter melted
- 1/4 tsp vanilla extract
Batter
- 1/2 cup butter melted
- 3/4 cup milk preferably at room temperature
- 2 eggs large, preferably at room temperature
- 1 3/4 cups flour King Arthur Unbleached All-Purpose
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/3 cups chocolate chips
- 24 to 36 raspberries fresh or frozen whole
Instructions
- Preheat the oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan, or lightly grease a silicone muffin pan.
- To make the topping: Mix the ingredients together until the mixture is very moist and crumbly. Set aside.
- 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 liquids and stir until combined.
- Divide the batter evenly among the muffin cups.
- Push three small or two large raspberries down into the top of each muffin. They don't need to be covered by batter.
- Sprinkle the muffins with the crumb topping, using a slightly heaped tablespoon for each one.
- Bake the muffins for 20 to 25 minutes, until they're golden brown and feel set when you touch them in the middle.
- 10. Remove the muffins from the oven and let them stand for 5 minutes before removing from the pan.
- 11. Store the muffins in an airtight container for up to 5 days or freeze them for up to a month.
- 12. Makes 12 muffins
Notes
Tips from our bakers
Want to make a loaf instead of muffins? Double the batter ingredients; carefully stir the raspberries into the fully mixed batter. Scoop the batter into a lightly greased 9" x 5" pan. Sprinkle with the topping and bake in a preheated 350°F oven for 45 to 50 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove it from the oven, and cool in the pan for 5 to 10 minutes before turning it out of the pan onto a rack to cool completely.
King Arthur Flour
Photo credit: Jill Raymer
Nutrition
Calories: 369kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 59mgSodium: 221mgPotassium: 171mgFiber: 1gSugar: 30gVitamin A: 435IUVitamin C: 2.7mgCalcium: 96mgIron: 1.6mg
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