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Dark Chocolate Chunk Raspberry Crumb Muffins

These muffins combine rich dark chocolate with tart raspberries, creating a delightful breakfast treat that’s quick and easy to make.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.5 cup unsalted butter, melted Do not overheat
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh raspberries Use fresh for best flavor
  • 1 cup dark chocolate chunks
Crumb Topping
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar
  • 2 tablespoons unsalted butter, cold and cubed
  • 0.25 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together the egg, melted butter, buttermilk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and gently fold in the raspberries and dark chocolate chunks until just combined.
Crumb Topping
  1. In a small bowl, mix the flour, brown sugar, butter, and cinnamon with your fingers until crumbly.
Baking
  1. Divide the muffin batter into the muffin tin, filling each cup about ¾ full.
  2. Sprinkle the crumb topping generously over each muffin.
  3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option for up to 3 months.