Raspberry Chocolate Amaretto Streusel Muffins
May 1, 2024 22:48:19 GMT -5
Post by PurplePuppy on May 1, 2024 22:48:19 GMT -5
Raspberry Chocolate Amaretto Streusel Muffins
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temp
3/4 cup sugar
1/4 cup dark brown sugar
1 cup milk, room temp
1/2 cup neutral oil (I used vegetable)
2 teaspoons vanilla extract
1 tablespoon almond extract
1 12 ounce bag semi sweet chocolate chips
2 dry pints fresh raspberries (about 2 cups)
Streusel-
1 cup flour
1/2 cup dark brown sugar
1/2 cup unsalted butter, chilled
Preheat the oven to 400 degrees. Spray 6 large and 5 regular muffin cups with no stick spray.
Make your streusel and set aside- in a medium bowl, combine the streusel ingredients. Cut the butter in using a pastry blender. You can also slice it thin and work it in using your fingers. You want small chunks, about the size of a pea.
In a large bowl, combine the dry ingredients (flour, baking powder, salt). Scoop out about 3 tablespoons of the flour mixture and toss it with the chocolate chips in a small bowl. This helps prevent them from sinking to the bottom of the muffins. Set aside.
In a medium bowl, whisk together the eggs, sugar and brown sugar. Add in the oil, milk and extracts. Dump the wet ingredients into the bowl of dry ingredients and gently stir just until combined. It’s ok, good actually, if there are some small lumps. Over beaten muffin batter makes for tough muffins.
Fold in the chocolate chips, then carefully fold in the raspberries, trying your best to break them as little as possible.
Divide the mixture evenly among the prepared cups, filling each to the top. Sprinkle with streusel topping, gently pressing it down onto the muffins. If you have streusel left over, just put it in a ziploc bag and freeze it. It’s wonderful to have on hand when you need some. Place in the oven on the middle rack.
Bake at 400 for five minutes, then, without taking the pans out of the oven, reduce the heat to 350. Bake for about 25 minutes for the large muffins, 18 or so for the small ones, or until a skewer inserted in the middle comes out clean. let cool in the pan for three minutes, then carefully remove to a rack to finish cooling. These are even more delicious spread with some raspberry jam!
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3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temp
3/4 cup sugar
1/4 cup dark brown sugar
1 cup milk, room temp
1/2 cup neutral oil (I used vegetable)
2 teaspoons vanilla extract
1 tablespoon almond extract
1 12 ounce bag semi sweet chocolate chips
2 dry pints fresh raspberries (about 2 cups)
Streusel-
1 cup flour
1/2 cup dark brown sugar
1/2 cup unsalted butter, chilled
Preheat the oven to 400 degrees. Spray 6 large and 5 regular muffin cups with no stick spray.
Make your streusel and set aside- in a medium bowl, combine the streusel ingredients. Cut the butter in using a pastry blender. You can also slice it thin and work it in using your fingers. You want small chunks, about the size of a pea.
In a large bowl, combine the dry ingredients (flour, baking powder, salt). Scoop out about 3 tablespoons of the flour mixture and toss it with the chocolate chips in a small bowl. This helps prevent them from sinking to the bottom of the muffins. Set aside.
In a medium bowl, whisk together the eggs, sugar and brown sugar. Add in the oil, milk and extracts. Dump the wet ingredients into the bowl of dry ingredients and gently stir just until combined. It’s ok, good actually, if there are some small lumps. Over beaten muffin batter makes for tough muffins.
Fold in the chocolate chips, then carefully fold in the raspberries, trying your best to break them as little as possible.
Divide the mixture evenly among the prepared cups, filling each to the top. Sprinkle with streusel topping, gently pressing it down onto the muffins. If you have streusel left over, just put it in a ziploc bag and freeze it. It’s wonderful to have on hand when you need some. Place in the oven on the middle rack.
Bake at 400 for five minutes, then, without taking the pans out of the oven, reduce the heat to 350. Bake for about 25 minutes for the large muffins, 18 or so for the small ones, or until a skewer inserted in the middle comes out clean. let cool in the pan for three minutes, then carefully remove to a rack to finish cooling. These are even more delicious spread with some raspberry jam!
link