The morning after our house warming party, which came on the heels of
I had baked about a thousand cookies two days before, all of which were completely demolished at the party, and my feet were still aching. But on the weekends, I can't help my urge to bake and style photo shoots of my baked goods.
It didn't take long to mix up these muffins, and their sweet fragrance, along with the scent of brewing coffee, filled the house with lovely aromas for our day of relaxation.
The muffins were light and subtly sweet, with the texture of coffee cake. The tart raspberries melted into the batter, creating juicy bursts of fruit throughout to complement the dark chocolate chips. And crumbly streusel topping is always my favorite way to finish a muffin. Everything is better with streusel, really.
I admit, I went on a little bit of a shopping spree at Shop Sweet Lulu. But who could resist all these pretty things when there was a sale? Their new "It's a Party" line is just too cute for words, and the berry baskets and little wooden spoons with bows are probably my favorite thing right now. And those ballerinas dancing on a jade green cake stand? I'm in love.
And fresh berries taste so much sweeter when served in a dainty basket, I think.
Disclosure: This post contains affiliate links. This means that I may make a small commission if you make a purchase using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Raspberry Chocolate Chip Streusel Muffins
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup whole milk
- 1 heaping cup fresh raspberries
- 2/3 cup bittersweet chocolate chips
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 3 tablespoons unsalted butter, cold
In a small bowl, use a pastry cutter to combine the streusel ingredients until moist and crumbly. Scatter over the batter.
Bake for 17-22 minutes, until a toothpick comes out clean. Cool for 5 minutes, then serve warm. The muffins will keep for several days, stored at room temperature in an airtight container.
Yields 12 muffins
Recipe from Curly Girl Kitchen