Raspberry-Chocolate Chip Muffins

 

I am on a good muffin run these days.  Maybe just luck, but these muffins are goood.  That's right, three o's.  Not every post has a story, you know?  I just have made a lot of things lately that haven't made the VGP cut, so be it known my standards are as high (or higher) than ever.  And these made it.  They're good.  You'll like them.
 
Raspberry-Chocolate Chip Muffins (print recipe)
Crumb Topping:
1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/4 tsp cinnamon
pinch of salt
3 T butter, melted
1/4 tsp vanilla extract

Muffins:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
3/4 cup sugar
1 T baking powder
1/2 tsp salt
1 1/3 cups chocolate chips
24 to 36 fresh or frozen whole raspberries (about 2 small clamshells)

1.  Preheat your oven to 400.  Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan.

2.  Prepare the crumb topping by mixing the ingredients together until very moist and crumbly.  Set aside.

3.  In a large bowl, whisk together the melted butter, milk, and eggs.  In a separate bowl, whisk together the flour*, thickener, sugar, baking powder, salt and chocolate chips.  Add the dry mixture to the liquid and stir until combined.

4.  Divide the batter evenly among the muffin cups.  Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter.  Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.

5.  Bake the muffins for 20 to 25 minutes, until they're golden brown and feel set when you touch them in the middle.  Remove them from the oven, and let them stand for 5 minutes before removing from the pan.

 

Recipe from King Arthur Flour