Dark Chocolate Chunk Raspberry Crumb Muffins

Ingredients:

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 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (57g/2 ounces) unsalted butter, melted
• Optional additions:
  • 1/4 cup chopped pecans or walnuts
  • 1/4 teaspoon ground nutmeg

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
• Optional additions:
  • 1/4 teaspoon ground cloves
  • 1/4 cup cocoa powder

Instructions:

For the Buttery Crumb Topping:

1. Combine dry ingredients: In a medium mixing bowl, combine flour, sugar, cinnamon, salt, and optional nuts and nutmeg.

2. Add melted butter: Stir in the melted butter, mixing just until combined. Set aside while you prepare the muffins. The mixture

3. Preheat oven and prepare tin: Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners.

4. Combine dry ingredients: In a large mixing bowl, combine flour, baking powder, nutmeg, salt, and optional cocoa powder. Set aside.

5. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or use a handheld electric mixer), combine butter, granulated sugar, and brown sugar. Beat on medium-low speed until light and fluffy (about 3 minutes). Add orange zest and beat until combined.

6. Add eggs and liquid ingredients: Add eggs and yolk one at a time, beating well after each addition. Slowly beat in vanilla and milk.

7. Combine wet and dry ingredients: Reduce mixer speed to low and gradually add dry ingredients, mixing just until combined (do not overmix).

8. Fold in chocolate and raspberries: Turn off the mixer. Gently fold in chocolate chunks and raspberries until combined.

9. Fill muffin tins: Divide batter evenly among prepared muffin cups.

10. Add crumb topping: Crumble the topping over the muffins, piling it high in the center. Gently push the streusel into the batter to help it stay put during baking.

11. Bake: Bake for 20-22 minutes, or until tops are lightly golden brown and a toothpick inserted in the center comes out clean.

12. Cool: Allow muffins to cool in the pan on a wire rack for 10 minutes, then transfer them to a serving plate.

Optional additions:

• For the crumb topping: Add chopped nuts or nutmeg for extra texture and flavor.
• For the muffins: Add ground cloves or cocoa powder for a richer, more complex taste.