Raspberry Chocolate Chunk Muffins with Hazelnut Crunch

I can’t say enough about these Raspberry Chocolate Chunk Muffins.  The seed for this recipe was planted in an aisle of the grocery store.  While perusing the baking aisle, I saw a box of Jiffy Raspberry Muffin Mix.  I had never seen the raspberry variety before.  I often by the Corn Muffin Mix and doctor it up with cranberries, orange and a little extra butter.  But raspberry?  Oh the possibilities.

There was only one box left and I snapped it up.  So here was the plan; add some fresh raspberries and chocolate chunks, then top with a hazelnut crunch crumble.  So this past Saturday the plan was put into action.  They were superb, yummy, crazy good and all eaten in one day!  I even broke my gluten free diet to taste these berry chocolate muffins (so worth it). 

The fresh raspberries boosted the fruity flavor and the sweet chocolate created a wonderful contrast to their tartness.  The hazelnut crumble was off the charts.  I used my usual crumble recipe but added a cup of hazelnuts ground coarse in the food processor.

These would be a perfect breakfast for Christmas morning.  The chocolate chunks make them extra special and using a mix makes them an incredibly easy recipe to prepare; the key to a wonderful holiday.

Easy Raspberry Chocolate Chunk Muffins with Hazelnut Crunch

Recipe by Liz Hughes - Virtually Homemade

Prep time: 10 minutes
Cook time: 15-20 minutes
Yield: 6 muffins
Ingredients

• 1 box Jiffy Raspberry Muffin Mix
• 1 eggs, lightly beaten
• 1/3 cup milk
• 1 cup fresh raspberries
• 2 (1 ounce) squares Bakers Semi-Sweet Chocolate, lightly pounded into small chunks
• 1/2 cup sugar
• 6 tablespoons flour
• 1/4 cup butter, melted
• 1 cup whole hazelnuts, ground coarsely
• 1/4 teaspoon nutmeg

Cooking Directions

1. Pre-heat oven to 400 degrees F. Grease a 6 cup muffin tin.
2. Prepare muffin mix according to package directions. Stir in raspberries and chocolate. Let sit.
3. Combine all the ingredients for the crumble, until butter is fully incorporated.
4. Pour muffin batter into prepared muffin tin. Sprinkle generously with topping. Bake in the oven for 15-20 minutes, until golden brown and the tops spring back when touched.
5. Let cool in pan for 10 minutes and then transfer to wire rack.