Mmm… these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Loaded with fresh raspberries, dark chocolate chunks, and topped with butter crumbs, they’re better than anything you’d get from the bakery! And perfect for breakfast or brunch.

Raspberry Crumb Muffins

Father’s Day is THIS weekend and I’m so curious: what are you doing for dad?

We’re having a casual brunch in the backyard. And when I say casual, I mean it! There will be finger sandwiches, a few simple salads (definitely this one and maybe this one), shrimp (these), and plenty of spiked lemonade. We’re simple people.

Oh! And don’t think I forgot about dessert! Because I certainly have not. I’ll be serving homemade ice cream sandwiches (recipe here) and these EPIC Dark Chocolate Chunk Raspberry Crumb Muffins. They’re perfect for casual brunch situations because they’re make-ahead friendly and so good with coffee. And I don’t know about you… but in our family, coffee is ALWAYS, always, always served with dessert. It’s basically a law and strongly enforced.

Hello, lover ↓

Tips and Tricks for Recipe Success:

• Before assembling the muffin batter, be sure to bring your butter, eggs, and milk to room temperature. And for the milk, you’ll want to use full-fat (also known as whole milk). Using skim milk or lower fat varieties will result in drier muffins.
• I tested this recipe multiple times and can happily report that it will work with fresh or frozen raspberries!
• If using frozen, do not thaw them before adding them to the batter. And don’t fret if the berries break up a little while mixing the batter.

• Because I love dark chocolate, I used Lindt 70% cocoa bars, but you may use semi-sweet or milk chocolate.
• The batter will be very thick! Avoid over mixing it or your muffins will bake up dense.
• You’ll want to make the buttery crumb topping first since it will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
• When it’s time to add the crumb topping, you’ll gently push the streusel into the batter. This helps it stay put as the muffins bake and rise.
• To avoid over baking, keep an eye on your muffins after the 20 minute mark.
• In my opinion, these muffins are best eaten warm the day they’re made, but they’ll “keep” in an airtight container for 48 hours.
• To reheat room temperature muffins, preheat the oven to 350°F (177°C). Place the muffins on a baking sheet and warm in the preheated oven for about 5 minutes.

Moist, fluffy, and so darn flavorful, these dark chocolate chunk raspberry crumb muffins are perfect for brunch, picnics, play dates, office parties, weekday snacks, and beyond! And they’re sure to be in heavy rotation this Summer 😉 Just be sure to serve them with extra napkins…

those ooey gooey chocolate pockets are dangerously delicious and just a little messy! #worthit

And if you try this recipe for Dark Chocolate Chunk Raspberry Crumb Muffins, please let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations seriously makes my day ♥

More Muffin Recipes:

• Lemon Raspberry Crumb Muffins
• Bakery-Style Coffee Cake Muffins
• Raspberry Peach Muffins

Dark Chocolate Chunk Raspberry Crumb Muffins

Ashley Manila

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

5 from 11 votes

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Inactive Time 10 minutes mins

Total Time 1 hour hr 2 minutes mins

Course Breakfast

Cuisine Muffins

Servings 1 dozen

Ingredients

 

For the 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 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the 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

 

For the Buttery Crumb Topping:

• In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Dark Chocolate Raspberry Muffins:

• Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
• In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the orange zest and beat until combined. Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla and milk. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here. 
• Turn mixer off. Using a rubber spatula, gently fold the chocolate chunks and raspberries into the batter until combined.
• Divide batter evenly among prepared muffin cups. 
• Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
• Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.

To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature