Description
Decadent bakery-style muffins featuring bursts of fresh raspberries and chunks of dark chocolate, topped with a buttery crumb topping. These muffins strike the perfect balance between tart and sweet, making them ideal for breakfast or an afternoon treat.
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- 1 cup dark chocolate chunks
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make crumb topping: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.
- Whisk dry ingredients in a large bowl. In another bowl, combine eggs, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients, stir until just combined. Fold in raspberries and chocolate chunks.
- Fill muffin cups 3/4 full, top with crumb mixture. Bake 20-22 minutes until golden.
Notes
- Use fresh raspberries for best results; if using frozen, don’t thaw
- Chop chocolate bars rather than using chips for better melting
- Don’t overmix the batter to ensure tender muffins
- Prep Time: 20 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 325
- Sugar: 24g
- Sodium: 165mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g