Chocolate Raspberry Crumble Muffins

Chocolate Raspberry Crumble Muffins
This is a really yummy muffin recipe. The chocolate crumble on top is what makes it so good. I have also added chocolate chunks to this recipe you so get little explosions of raspberries & chocolate. An all round exceptionally good muffin.


For the Crumble
60g light brown soft sugar
60g unsalted butter, cubed
70g plain flour
20g cocoa powder
pinch of salt

For the Batter
180g unsalted butter, at room temperature
180g light brown soft sugar
4 medium eggs
50ml whole milk
160g plain flour
20g cocoa powder
1tsp baking powder
1tsp bicarbonate soda
¼tsp salt
150g frozen raspberries
100g plain chocolate, chopped

Preheat the oven to 170ÂșC and line a muffin tin with 12 paper muffin cases.

Start by making the crumble. Place all of the ingredients for the crumble into a small bowl and rub the butter in with your fingertips until it forms crumbs.

Now for the batter. Cream together the butter and sugar until pale. Mix in the eggs one at a time, then stir in the milk. Sift in the flour, baking powder, bicarb & salt and gently mix until well incorporated. Finally, fold in the raspberries and chocolate.

Using a large ice cream scoop or tablespoon, spoon equal amounts of batter into each paper case. Sprinkle a good spoonful of crumble over each muffin.

Bake for 25-30 minutes or until a skewer comes out clean. Dust with cocoa powder or icing sugar before serving.

Top Top: If you find that your fruit is sinking in your muffins, try coating the fruit in a little flour before mixing into your batter.

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