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.
—Erin Jeanne McDowell
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
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.