Thursday, July 15, 2004

Raspberry-Chocolate Chip Muffins

These tender, moist muffins, packed with chocolate chips, feature a bright red, fresh raspberry center.

Crumb Topping
1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1/4 teaspoon cinnamon
pinch of salt
3 tablespoons butter, melted
1/4 teaspoon vanilla extract

Muffin Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups chocolate chips
24 to 36 fresh (or frozen) whole raspberries

Preheat your oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.

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

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.

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. Here’s a hint: to make crumb topping adhere better, spray each topped muffin with Quick Shine.

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. Yield: 12 muffins.

Copyright 2004 The Baker's Catalogue, Inc.

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