One word: Mmmmmm! Adapted from a King Arthur Flour recipe. Tried it with blueberries and it was awesome!! I have changed the temperature of the oven for 350 as 400 was a bit too high. :)
- 1⁄2 cup flour
- 1⁄4 cup sugar
- 1⁄4 teaspoon cinnamon
- 1 pinch salt
- 3 tablespoons margarine, melted
- 1⁄4 teaspoon vanilla extract
- 1⁄2 cup margarine, melted
- 3⁄4 cup low-fat milk
- 2 large eggs
- 1 3⁄4 cups flour
- 3⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄3 cups chocolate chips
- 24 -36 fresh whole raspberries (or frozen)
- Preheat your oven to 350°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 margarine, milk, and eggs. In a separate bowl, whisk together the flour, 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.
- Bake the muffins for 20 to 25 minutes, until they are 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.