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Raspberry and Chocolate Chunk Muffins

Yield: 12 muffins

Degree of difficulty: Easy

Prep Time: 10 minutes

Bake Time: 25 minutes

Total Time: 35 minutes

Ingredients

2 cups Cup4Cup Ancient Grains Flour

2/3 cup granulated sugar

1 tablespoon baking powder

½ teaspoon kosher salt

2 each whole eggs

½ cup milk

1/3 cup vegetable oil

1 teaspoon vanilla extract

2 tablespoons unsalted butter

1 cup fresh raspberries

½ cup chocolate chunks (dark or milk)

 

Topping:

½ cup Ancient Grains flour

3 tablespoons granulated sugar

2 tablespoons cold butter, cut into ½ inch cubes

Instructions

  1. Preheat oven to 350°F.
  2. Line a standard 12-cup muffin tin with paper muffin liners.
  3. In a large mixing bowl whisk together the flour, sugar, baking powder and salt.
  4. In a separate bowl, whisk together the milk, oil, eggs and vanilla.
  5. Add the dry ingredients to the milk and egg mixture and stir until just moistened. The batter will be lumpy.
  6. Stir in chocolate chunks and then gently fold in the raspberries.
  7. To make the topping combine the remaining flour, sugar and cold butter in a bowl. Using your fingers, incorporate the butter until the mixture becomes crumbly.
  8. Portion the batter into lined muffin tins using a 2 oz scoop or ¼ cup measure.
  9. Sprinkle the topping over each muffin.
  10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.