Chocolate Raspberry Streusel Muffins Recipe

Name: Chocolate Raspberry Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
Preheat the oven to 350u00b0F. Place 8 freestanding paper baking cups on a baking sheet (see headnote).
3
In a medium bowl, toss the raspberries with 1/4 cup (30 g) of the flour. Set aside.
4
In a small bowl, whisk the remaining flour, cocoa powder, baking powder, baking soda, and salt to combine.
5
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.
6
Add the flour mixture and mix well to combine (I usually switch to a silicone spatula at this point).
7
Add the buttermilk and mix until fully incorporated. Fold in the raspberry mixture.
8
Divide the batter between the baking cups - filling about 2/3 of the cup. Sprinkle the surface of each generously with the prepared streusel.
9
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 17-20 minutes.
10
Transfer to a wire rack to cool.

1404

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Raspberry Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Raspberry Streusel Muffins

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