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.
—Erin Jeanne McDowell
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
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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
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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.
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Preheat the oven to 350°F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
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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.
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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.
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Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
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Add the buttermilk and mix until fully incorporated. Fold in the raspberry mixture.
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Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with the prepared streusel.
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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.
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, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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