• 1/4 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 1/2 teaspoons vanilla extract
• 1 cup (226g/8 ounces) whole milk (full-fat)
• 8 ounces dark chocolate, roughly chopped into chunks
• 1 and 1/2 cups fresh or frozen raspberries
Instructions
For the Buttery Crumb Topping:
• In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Dark Chocolate Raspberry Muffins:
• Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
• In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
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