Dark Chocolate Chunk Raspberry Crumb Muffins

bakerbynature.com

Allie

subheading: For the Buttery Crumb Topping:

½ cup (57g/2 ounces) all-purpose flour

¼ cup (50g/1 and ¾ ounces) granulated sugar

½ teaspoons ground cinnamon

⅛ teaspoon salt

¼ cup (57g/2 ounces) unsalted butter, melted

subheading: For the Dark Chocolate Raspberry Muffins:

3 cups (361g/12 and ¾ ounces) all-purpose flour

3 teaspoons baking powder

¼ teaspoon ground nutmeg

½ teaspoon salt

½ cup (113g/4 ounces) unsalted butter, at room temperature

1 cup (198g/7 ounces) granulated sugar

¼ cup (53g/1 and 7/8 ounces) light brown sugar, packed

1 teaspoon orange zest, finely grated

2 large eggs plus 1 egg yolk, at room temperature

1 and ½ teaspoons vanilla extract

1 cup (226g/8 ounces) whole milk (full-fat)

8 ounces dark chocolate, roughly chopped into chunks

1 and ½ cups fresh or frozen raspberries

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