Description
Delight in these moist and flavorful Dark Chocolate Chunk Raspberry Crumb Muffins, featuring fresh raspberries and rich dark chocolate chunks topped with a sweet cinnamon crumb. Perfect for breakfast or a decadent snack, these muffins combine tart fruit and luscious chocolate with a buttery, crunchy topping.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
- 1 cup dark chocolate chunks
Crumb Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
- Prepare Crumb Topping: In a small bowl, combine ½ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Drizzle the melted butter over the mixture and use a fork or your fingers to mix until the topping is crumbly. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and ½ teaspoon cinnamon until well combined.
- Mix Wet Ingredients: In a large bowl, combine melted butter with granulated sugar and 1 cup brown sugar. Whisk these together until smooth. Then add eggs and 1 teaspoon vanilla extract, mixing thoroughly.
- Combine Batter: Stir in the buttermilk to the wet ingredients. Gently fold in the dry ingredient mixture until just combined; avoid overmixing to ensure tender muffins.
- Add Raspberries and Chocolate: Carefully fold the fresh raspberries and dark chocolate chunks into the batter, distributing them evenly without breaking the raspberries.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about three-quarters full for proper rising.
- Add Crumb Topping: Sprinkle the prepared crumb topping generously over each muffin, covering the batter.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.
Notes
- Using fresh raspberries is recommended for the best texture and flavor, but frozen raspberries can be used if fresh are unavailable—do not thaw before adding to the batter to prevent bleeding.
- Ensure not to overmix the batter to keep the muffins light and tender.
- The crumb topping can be prepared ahead of time and stored in the refrigerator until ready to use.
- For an extra flavor boost, consider adding a teaspoon of lemon zest to the batter.
- Make sure to line the muffin tin for easy removal and cleanup.
