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Author Notes: A crazy good, chocolatey muffin chock full of raspberries and topped with crumbly streusel - basically a way to eat cake for breakfast (it's a muffin)! I use large, freestanding baking cups to get a more cafe-style muffin - you can purchase them at baking supply stores or online, but this recipe works just fine baked in a regular muffin pan, too - just cut the baking time down by about 3-5 minutes.
Makes 8 large muffins
- 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
- 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
- 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.
- Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
- In a medium bowl, toss the raspberries with 1/4 cup (30 g) of the flour. Set aside.
- In a small bowl, whisk the remaining flour, cocoa powder, baking powder, baking soda, and salt to combine.
- 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.
- Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
- Add the buttermilk and mix until fully incorporated. Fold in the raspberry mixture.
- Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with the prepared streusel.
- Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
- Transfer to a wire rack to cool.
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