Dark Chocolate Chunk Raspberry Crumb Muffins Recipe
These Dark Chocolate Chunk Raspberry Crumb Muffins combine rich dark chocolate chunks with sweet-tart raspberries, all topped with a buttery cinnamon crumb topping. Perfect for breakfast or a decadent snack, these muffins offer a delightful balance of flavors and textures, baked to a golden perfection.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Buttery Crumb Topping
- 1/2 cup (57g/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (57g/2 ounces) unsalted butter, melted
Dark Chocolate Raspberry Muffins
- 3 cups (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 1 teaspoon orange zest, finely grated
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (226g/8 ounces) whole milk (full-fat)
- 8 ounces dark chocolate, roughly chopped into chunks
- 1 and 1/2 cups fresh or frozen raspberries
Instructions
- Prepare the Buttery Crumb Topping: In a medium mixing bowl, combine the flour, granulated sugar, ground cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set this crumb mixture aside to absorb the butter and become more crumbly while you prepare the muffin batter.
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside for later.
- Mix Dry Ingredients for Muffins: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, and salt. Set this dry mixture aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat together the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-low speed until light and fluffy, approximately 3 minutes. Add the finely grated orange zest and mix until evenly incorporated.
- Add Eggs and Flavorings: Add eggs and egg yolk one at a time to the butter-sugar mixture, beating well after each addition. Slowly mix in the vanilla extract and whole milk, reducing the mixer speed to low.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful to avoid over-mixing to maintain a tender crumb.
- Fold in Chocolate and Raspberries: Turn off the mixer and gently fold in the roughly chopped dark chocolate chunks and the fresh or frozen raspberries using a rubber spatula until evenly distributed.
- Fill Muffin Cups: Evenly divide the muffin batter among the prepared 12 muffin cups.
- Add Crumb Topping: Crumble the buttery crumb topping over each muffin, distributing it evenly and piling it slightly higher in the center. Gently press the streusel topping into the batter to help it adhere during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin placed on a wire rack for 10 minutes before transferring them to a serving plate. Enjoy warm or at room temperature.
Notes
- The crumb topping can be prepared ahead of time and refrigerated to save time on baking day.
- Fresh raspberries work best, but frozen raspberries may be used; just do not thaw to avoid excess moisture in the batter.
- Be careful not to over-mix the batter after adding the dry ingredients to ensure tender muffins.
- For a dairy-free variation, substitute butter and milk with plant-based alternatives.
- Line the muffin tin with sturdy paper liners to support the crumb topping and ease removal.
