Chunky Chocolate-raspberry Muffins

Total Time: 42 mins Preparation Time: 22 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 tablespoon sugar
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 2 cups flour
• 1 tablespoon flour
• 8 ounces chocolate, chopped
• 1/2 cup fresh raspberry

Recipe

• 1 preheat oven to 400*f.
• 2 grease 12 standard-size muffin cups, or line with paper wrappers.
• 3 in a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• 4 add the egg, milk, and vanilla; blend well.
• 5 in a large bowl, combine the baking powder, 2 cups of the flour, and the chocolate; whisk to combine.
• 6 gradually add to the butter mixture; stirring just until combined.
• 7 gently fold in the raspberries--the batter will be slightly lumpy.
• 8 fill the muffin cups 3/4 full of batter.
• 9 in a small bowl, combine the 1 tbsp. of flour and sugar; mix thoroughly.
• 10 dust muffin tops with the sugar mixture.
• 11 bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• 12 cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• 13 serve warm or cool; store in an airtight container at room temperature.