Dark Chocolate Chunk Raspberry Crumb Muffins

There’s something irresistible about the tender sweetness of fresh muffins warm from the oven, especially when the air outside carries the cool, crisp scent of changing seasons. Dark Chocolate Chunk Raspberry Crumb Muffins are the kind of treat that brings everyone to the kitchen, lured by the mouthwatering aroma of melting chocolate and sweet berries.

Growing up, my grandmother had a tradition of baking on Sunday mornings. While others prepared for the week ahead, she crafted small, memorable joys like these muffins. The combination of tart raspberries and rich dark chocolate always felt a little indulgent, like a secret gift tucked inside each bite. These muffins were a family favorite, a bridge between generations, bringing lively conversations and hearty laughter around the breakfast table.

Dark Chocolate Chunk Raspberry Crumb Muffins have a timeless charm. Whether served during a chilly fall brunch, packed into a summer picnic basket, or made as a loving surprise for a dear friend, they bring with them the nostalgia of simpler, sweeter moments.

Why You’ll Love This Recipe

• Bursting with juicy raspberries and melty dark chocolate.
• Perfectly tender with a buttery crumb topping.
• Easy to make for any occasion, from brunch to snack time.
• Freezer-friendly and great for meal prepping.
• Balanced sweetness that pairs beautifully with coffee or tea.

Ingredients You’ll Need

For the Muffins:

• 2 and 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 cup buttermilk
• 1 and 1/2 teaspoons vanilla extract
• 1 and 1/2 cups fresh raspberries
• 1 cup dark chocolate chunks

For the Crumb Topping:

• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 and 1/2 cups all-purpose flour

How to Make Dark Chocolate Chunk Raspberry Crumb Muffins

Step-by-Step Instructions

1. Preheat your oven to 400°F and line a 12-cup muffin pan with liners. Trust me, lining the pan makes for an easier clean-up, and who doesn’t appreciate that?
2. Prepare the crumb topping first. In a medium bowl, mix the sugars, cinnamon, salt, and melted butter. Stir in the flour until large crumbs form. Set this bowl aside. As a child, I used to sneak bits of this crumb topping while my grandmother wasn’t looking—it’s that good!
3. Mix the dry ingredients. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. The warm scent of cinnamon will start making your kitchen feel homey already.
4. Mix the wet ingredients. In a separate bowl, combine the melted butter, granulated sugar, brown sugar, eggs, buttermilk, and vanilla extract. Stir until everything is well blended.
5. Combine the mixtures. Add the wet ingredients to the dry ingredients, stirring gently. It’s important not to overmix—just a few turns until the flour disappears.

1. Add the magic. Gently fold in the raspberries and dark chocolate chunks. The batter will look rich and studded with jewels of bright pink and deep brown.
2. Fill the muffin cups. Divide the batter evenly between the liners. Top generously with crumb topping, pressing it down lightly so it sticks.
3. Bake. Place the muffin pan in the oven and bake for about 18–20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
4. Cool. Let them cool in the pan for a few minutes before transferring to a wire rack. If you’re anything like me, you’ll want to taste one while it’s still warm, when the chocolate is wonderfully melty.

Helpful Tips

• Use fresh raspberries if possible. Frozen ones can work too but may bleed into the batter a little more.
• Do not overmix the batter—it keeps the muffins tender.
• Gently fold in the raspberries to avoid crushing them.
• Generously pile on the crumb topping; the more, the better.
• Allow the muffins to cool slightly before enjoying so the crumb topping sets beautifully.

Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• You can swap dark chocolate chunks for semisweet or milk chocolate if you prefer a sweeter muffin.
• Buttermilk can be made at home by adding 1 tablespoon of lemon juice to 1 cup of milk and letting it sit for 5 minutes.

Nutritional Information

(Per Muffin Approximation)

• Calories: 350
• Fat: 18g
• Carbohydrates: 44g
• Protein: 5g
• Sugar: 22g
• Fiber: 3g

Frequently Asked Questions

Can I use frozen raspberries?
Yes, just use them straight from the freezer without thawing to prevent excess moisture.

Can I make these muffins gluten-free?
You can substitute a good-quality 1:1 gluten-free flour blend.

How can I keep the crumb topping from sinking?
Press it lightly onto the batter before baking to ensure it stays on top.

Storage Instructions

• Room Temperature: Store muffins in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 5 days.
• Freezer: Freeze muffins individually wrapped for up to 2 months. Reheat in the microwave for a quick treat.

Related Recipes

If you liked these Dark Chocolate Chunk Raspberry Crumb Muffins, you will love:

• Mini Pistachio Coffee Cheesecakes
• Rocky Road Chocolate Fudge Cookies
• Buttery Raspberry Crumble Cookies
• Chocolate Chip Cookie Brownies

Conclusion

Baking a batch of Dark Chocolate Chunk Raspberry Crumb Muffins is more than just making breakfast; it’s about creating memories, celebrating simple joys, and indulging in little moments of happiness. Whether you are new to baking or a seasoned pro, this recipe will bring warmth and delight to your kitchen. Happy baking!

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