Chocolate Raspberry Streusel Muffins

18 ingredients
10 steps

Ingredients

  • Struesel
  • 1/2 cup (60 g) all purpose flour
  • 1/3 cup (33 g) old fashioned oats
  • 1/4 cup (53 g) dark brown sugar
  • pinch salt
  • 5 tablespoons (70 g) cold unsalted butter, but into 1/2 inch cubes
  • Muffins
  • 2 cups (340 g) raspberries
  • 2 1/4 cups (269 g) all purpose flour, divided
  • 1/4 cup (22 g) good qaulity cocoa powder (such as Valrhona)
  • 1 tablespoon (12 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (2 g) fine sea salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled slightly
  • 1 cup (198 g) granulated sugar
  • 2 large (113 g) eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (226 g) buttermilk, at room temperature

Directions

  1. 1
    Make the streusel: in a small bowl, stir the flour, oats, brown sugar, and salt to combine. Add the butter and mix with your fingers until the mixture forms large crumbs. Set aside.
  2. 2
    Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
  3. 3
    In a medium bowl, toss the raspberries with 1/4 cup (30 g) of the flour. Set aside.
  4. 4
    In a small bowl, whisk the remaining flour, cocoa powder, baking powder, baking soda, and salt to combine.
  5. 5
    In a medium bowl, whisk the melted butter and sugar to combine. Add the eggs one at a time and mix well to incorporate. Beat in the vanilla extract.
  6. 6
    Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
  7. 7
    Add the buttermilk and mix until fully incorporated. Fold in the raspberry mixture.
  8. 8
    Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with the prepared streusel.
  9. 9
    Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
  10. 10
    Transfer to a wire rack to cool.

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