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.
8 large muffins
(60 g) all purpose flour
(33 g) old fashioned oats
(53 g) dark brown sugar
(70 g) cold unsalted butter, but into 1/2 inch cubes
(340 g) raspberries
2 1/4 cups
(269 g) all purpose flour, divided
(22 g) good qaulity cocoa powder (such as Valrhona)
(12 g) baking powder
(3 g) baking soda
(2 g) fine sea salt
(113 g) unsalted butter, melted and cooled slightly
(198 g) granulated sugar
large (113 g) eggs, at room temperature
1 1/2 teaspoons
(226 g) buttermilk, at room temperature
In This Recipe
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.