Raspberry Chocolate Muffins
Jul 16, 2021 23:03:03 GMT -5
Post by PrisonerOfHope on Jul 16, 2021 23:03:03 GMT -5
Raspberry Chocolate Muffins
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 24 muffins
Ingredients
Muffins
4 ounces (1/2 package) cream cheese, room temperature
¾ cup (142g or 1 1/2 sticks) salted butter, room temperature
1½ cups (300g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1½ cups (192g) cake flour
⅛ cup (30g) buttermilk, room temperature
10 ounces semi-sweet chocolate chunks
6 ounces fresh raspberries, or 1 1/2 cups frozen (thawed and drained)
Crumb Topping
½ cup (1 stick) butter, cold
¾ cup all-purpose flour
⅓ cup confectioners' sugar
Instructions
Muffins
Preheat oven to 325°F. Line a muffin tin with muffin liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
Add sugar gradually and beat until lighter and fluffier.
Add eggs, one at a time, beating well with each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
Add in buttermilk with mixer on low and mix until just incorporated.
Fold in the chocolate chunks and raspberries.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
Crumb Topping
Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners' sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done.
Assembly
Scoop approximately 1/4 cup batter into each lined muffin cup.
Top with the crumb topping.
Bake 34 minutes, or until an inserted toothpick comes out with crumbs, but not wet batter.
link
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 24 muffins
Ingredients
Muffins
4 ounces (1/2 package) cream cheese, room temperature
¾ cup (142g or 1 1/2 sticks) salted butter, room temperature
1½ cups (300g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1½ cups (192g) cake flour
⅛ cup (30g) buttermilk, room temperature
10 ounces semi-sweet chocolate chunks
6 ounces fresh raspberries, or 1 1/2 cups frozen (thawed and drained)
Crumb Topping
½ cup (1 stick) butter, cold
¾ cup all-purpose flour
⅓ cup confectioners' sugar
Instructions
Muffins
Preheat oven to 325°F. Line a muffin tin with muffin liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
Add sugar gradually and beat until lighter and fluffier.
Add eggs, one at a time, beating well with each addition.
Add in the vanilla.
Add the flour all at once and mix until just combined.
Add in buttermilk with mixer on low and mix until just incorporated.
Fold in the chocolate chunks and raspberries.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
Crumb Topping
Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners' sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done.
Assembly
Scoop approximately 1/4 cup batter into each lined muffin cup.
Top with the crumb topping.
Bake 34 minutes, or until an inserted toothpick comes out with crumbs, but not wet batter.
link