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Homemade Dark Chocolate Chunk Raspberry Crumb Muffins recipe photo

Dark Chocolate Chunk Raspberry Crumb Muffins

These Dark Chocolate Chunk Raspberry Crumb Muffins are a delightful blend of rich chocolate and tart raspberries!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 3 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • ¼ cup Light Brown Sugar packed
  • ½ cup Unsalted Butter at room temperature
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Finely Grated Orange Zest
  • 1 cup Whole Milk
  • 8 ounces Dark Chocolate roughly chopped
  • 1½ cups Fresh or Frozen Raspberries
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Cinnamon
For the Crumb Topping:
  • ½ cup All-Purpose Flour
  • ¼ cup Granulated Sugar
  • ⅛ teaspoon Salt
  • ¼ cup Unsalted Butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Muffin tin
  • Measuring Cups & Spoons
  • Cooling rack

Method
 

Instructions
  1. Step 1: Prepare the Crumb Topping: In a small bowl, mix together ½ cup all-purpose flour, ¼ cup granulated sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon salt. Drizzle in ¼ cup melted unsalted butter and stir until the mixture resembles wet sand. Set aside.
  2. Step 2: Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  3. Step 3: Combine Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, ¼ teaspoon ground nutmeg, and ½ teaspoon salt until well combined.
  4. Step 4: Cream the Butters and Sugars: In another bowl, cream together ½ cup unsalted butter (at room temperature), 1 cup granulated sugar, and ¼ cup light brown sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
  5. Step 5: Incorporate the Eggs and Vanilla: Add 2 large eggs and 1 egg yolk to the butter mixture, mixing well after each addition. Stir in 1½ teaspoons vanilla extract and 1 teaspoon finely grated orange zest, blending until smooth.
  6. Step 6: Mix the Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with 1 cup whole milk. Start and end with the dry ingredients, mixing until just combined. Avoid overmixing to keep the muffins tender.
  7. Step 7: Fold in Chocolate and Raspberries: Gently fold in 8 ounces of roughly chopped dark chocolate and 1½ cups of fresh or frozen raspberries. Be careful not to crush the berries.
  8. Step 8: Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping generously over each muffin.
  9. Step 9: Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.
  10. Step 10: Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • Freeze muffins for up to 3 months for a delicious treat later.
  • Reheat muffins in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.