Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C) and line muffin pans with paper liners.
- In a large bowl, mix together the dry ingredients.
- Stir in dark chocolate chunks and raspberries until well-coated.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- In another bowl, combine the crumb topping ingredients and mix until crumbly.
- Divide the muffin batter evenly among prepared muffin pans and top with crumb mixture.
- Bake for 22 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Nutrition
Notes
Feel free to customize your muffins by swapping chocolate types or adding different fruits.
