Dark Chocolate Raspberry Muffins

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These dark chocolate raspberry muffins are a decadent, comforting recipe that your family will ask for again and again!Hot dang but Monday came around awfully quickly! I swear it was just Friday night and I was slipping into comfy clothes and planning my weekend. And then BAM… Monday. I feel slightly tricked about all I was going to do versus all I DID do, not gonna lie. However, I DO want to be sure to let you all know about these tasty little treats I managed to make over this less than long weekend. Dark chocolate raspberry muffins. Made with Rice Krispies cereal to be gluten-free (in combo with your gluten-free all-purpose flour), super decadent, and have the BEST crispy crumble on top.

These little muffins may not be the prettiest muffins on the block but they sure are the tastiest. And they won’t last long enough for you to even worry one bit about looks. Not one bit. Instead you can worry about what the heck happened to your weekend.

Yeah, that.

For these dark chocolate raspberry muffins to be their best and worthy of your weekend time pull out fresh raspberries and a real, honest-to-goodness dark chocolate bar. Can you pass on the chips or chunks, please? There is something about freshly chopped really, really dark chocolate in these buttery, decadent muffins that is just wonderful.

Wonderful.

The crumble on the muffins is made up of butter, sugar, ground Rice Krispies, and dark chocolate shavings. It’s simply amazing. And I promise you… this combo will be showing up in many other recipes in the coming months. I loved this!

Rice Krispies, they are such a classic ingredient that I loved giving a fresh, new purpose in my baking.

Whenever you are using fresh berries always be sure to gently fold the berries into the batter AFTER the batter has been mixed. Meaning, the very. last. step. Gently fold so your batter doesn’t turn a funky pink color. If that funky pink color DOES happen don’t worry… they will still taste amazing!

fold in, Cookery. to mix in or add (an ingredient) by gently turning one part over another:

dictionary.com

Also, don’t be tempted to stuff more raspberries and chocolate into your muffins then the recipe calls for. The dough has a hard time baking around all those fresh raspberries and may wind up a bit more soggy than you like. That is why I have an extra step of chilling your dough prior to baking. Strange, I know. But, it helps your chocolate and berries start out extra cold and not melting into the batter as quickly. Your cupcakes will be a far better texture inside.

Just trust me, mmm-kay.

Fill your cupcake tins about 3/4 full and gently press your Rice Krispie crumble topping into the muffins. Gently press. Just like with your raspberries and chocolate, don’t be tempted to load the muffins up too high with crumble topping. All that butter and chocolate will soak into the muffins and not help matters. Tempting, I know. But be strong. Be strong.

You’ll come out with rather sad looking muffins that taste ah-maz-ing! If you choose to keep them all for yourself it would be completely understood. And be sure to check out Kellogg’s Back to School packaging and great on-pack offers in store at Target!

(makes 6 muffins)

Note: to speed this up go ahead and blend up 1 3/4 Rice Krispies in the food processor setting aside 3/4 cup for the muffin batter.

Topping:

• 1 cup Rice Krispies
• 4 tablespoons soft butter
• 2 tablespoons white sugar

Add all ingredients to a food processor and pulse until well mixed. Set aside.

Muffin batter:

• 3/4 cup Rice Krispies (ground in food processor)
• 1/2 cup sugar
• 1 egg
• 1/4 cup soft butter
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup Greek yogurt
• 3 ounces fresh Raspberries, rinsed and dried
• 1.5 ounces (about) bar of dark chocolate, chopped.

1. Cream the sugar, butter, egg, and Rice Krispies together.
2. Add the flour, salt, and baking soda, mix well.
3. Make a well in the center and add the Greek Yogurt.
4. Mix just until combined.
5. Fold in the raspberries and dark chocolate.
6. Chill in the fridge for at least 1 hour. Or to be quick, pop it in the freezer for about ten minutes.
7. Fill 6 well-greased muffin tins.Bake in a 400 degree oven for about 20 minutes or until the top is golden brown and a toothpick comes out of the center cleanly.

Cool before removing from the tin.

Makes 6 muffins.