Blackberry-Chocolate Chunk Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Blackberries, fresh
  • 1 tsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Dark chocolate
  • 1 tsp Salt
  • 13/16 cups Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on floatingkitchen.net

Description

Ingredients

• 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
• 1/2 cup milk, room temperature
• 2 eggs
• 1 tsp. grated orange zest
• 2 cups all-purpose flour
• 3/4 cups plus 1 tablespoon sugar, divided
• 2 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cups fresh blackberries
• 1/2 cup chopped dark chocolate

Directions

• Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
• Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blackberries and chopped chocolate.
• Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
• Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for about 10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
• Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.