Raspberry and Chocolate Chip Muffins with Crumble Topping are the kind of bakery-style muffins I love pulling fresh from the oven. The tart burst of raspberries pairs perfectly with melty chocolate chips, and the buttery crumble topping adds just the right amount of crunch. Whether I’m making these for brunch, snacking, or as a grab-and-go breakfast, they always disappear fast.
Why You’ll Love This Recipe
I love these muffins because they strike the perfect balance between sweet and tangy. The raspberries keep the muffins moist and fruity, while the chocolate chips add indulgent richness. And that crumble topping? It’s buttery, golden, and gives each muffin a rustic, bakery-style finish. They’re quick to make, easy to freeze, and taste like they came straight from a café.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the muffins:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Eggs
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Milk or buttermilk
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Vegetable oil or melted butter
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Vanilla extract
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Fresh or frozen raspberries
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Semi-sweet or dark chocolate chips
For the crumble topping:
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All-purpose flour
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Brown sugar
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Cold butter, cubed
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Pinch of cinnamon (optional)
Directions
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I preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, I beat the eggs with the sugar, then mix in milk, oil, and vanilla.
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I gently fold the dry ingredients into the wet just until combined, being careful not to overmix.
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I fold in the raspberries and chocolate chips—very gently if I’m using fresh berries so they don’t break apart.
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I scoop the batter evenly into the muffin cups, filling them about ¾ full.
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For the crumble, I mix flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter with a fork until crumbly.
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I sprinkle the crumble mixture generously over each muffin.
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I bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
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I let them cool in the pan for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes 12 muffins and takes about 15 minutes to prep and 20 minutes to bake, for a total of 35 minutes.
Variations
Sometimes I swap the raspberries for blueberries or chopped strawberries. For a more decadent version, I add white chocolate chips or a drizzle of melted chocolate on top after baking. I’ve also made them with almond extract and added sliced almonds to the crumble for a nutty twist.
storage/reheating
I store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5. They freeze well, too—I wrap them individually and thaw at room temp or microwave for 20 seconds. To refresh the crumble topping, I pop them in a 300°F oven for 5–7 minutes.
FAQs
Can I use frozen raspberries?
Yes, I use them straight from the freezer and toss them in a little flour to prevent bleeding. I don’t thaw them first.
How do I keep the crumble topping from sinking?
I make sure the butter in the topping is cold and crumbly—not melted. I also press it lightly into the batter before baking.
Can I make these muffins dairy-free?
Yes, I use plant-based milk and dairy-free chocolate chips, and swap the butter in the crumble for coconut oil or vegan butter.
Can I make mini muffins?
Definitely. I bake them in a mini muffin tin for 10–12 minutes, checking with a toothpick for doneness.
Why did my muffins turn out dense?
Overmixing the batter can cause dense muffins. I mix just until the dry ingredients are incorporated for a soft, tender crumb.
Conclusion
Raspberry and Chocolate Chip Muffins with Crumble Topping are a delicious combination of fruity, chocolaty, and crumbly goodness that I love baking any time of year. They’re easy, versatile, and always a hit whether I’m enjoying them warm from the oven or saving them for later. Once I tried them, they became a permanent part of my muffin rotation.
PrintRaspberry and Chocolate Chip Muffins with Crumble Topping
Bakery‑style Raspberry and Chocolate Chip Muffins with a buttery crumble topping — soft, moist muffins bursting with juicy raspberries and melty chocolate chips, topped with a golden, crunchy streusel.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: ≈ 40–45 minutes (including prep and bake)
- Yield: 12 muffins
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American / Bakery‑style
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup milk or buttermilk
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 to 1¼ cups fresh or frozen raspberries (if frozen, no need to thaw)
- ¾ cup semi‑sweet or dark chocolate chips
- For the crumble topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar (or granulated sugar)
- 2–3 tbsp cold unsalted butter, cubed
- Optional: ¼ tsp ground cinnamon
Instructions
- Preheat oven to 375 °F (190 °C). Line a 12‑cup muffin tin with paper liners (or grease if not using liners).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the eggs, then mix in milk (or buttermilk), oil (or melted butter), and vanilla.
- Pour the wet ingredients into the dry and stir just until combined — be careful not to overmix. A few lumps are fine. :contentReference[oaicite:0]{index=0}
- Gently fold in raspberries and chocolate chips, trying not to break the raspberries if they’re fresh.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Make the crumble topping: in a small bowl, combine flour, brown sugar (or granulated sugar), and optional cinnamon. Add cold cubed butter and use a fork or your fingers to rub it into the dry ingredients until it resembles coarse crumbs. :contentReference[oaicite:1]{index=1}
- Sprinkle a generous amount of crumble over each muffin cup.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (or with a few moist crumbs, but not batter).
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Over‑mixing the batter makes muffins dense and tough — mix only until ingredients are just combined. :contentReference[oaicite:2]{index=2}
- If using frozen raspberries, fold them in gently and don’t thaw — this helps prevent excessive bleeding into the batter. (Same principle used in similar berry‑muffin recipes.) :contentReference[oaicite:3]{index=3}
- Crumble topping is easiest to make with cold butter and by rubbing or cutting it into the dry ingredients to form chunky crumbs — this yields the best crunchy texture. :contentReference[oaicite:4]{index=4}
- These muffins freeze well: once cooled, wrap individually or store in a zip‑top bag. To refresh the crumble crunch, reheat briefly in a warm oven (≈ 300 °F) for 5–7 minutes. (Common tip for streusel‑topped muffins.) :contentReference[oaicite:5]{index=5}
- For a dairy‑free version: substitute plant‑based milk and use dairy‑free butter or coconut oil in both the batter and crumble topping.
Nutrition
- Serving Size: 1 muffin
- Calories: ≈ 300 kcal
- Sugar: ≈ 20 g
- Sodium: ≈ 200 mg
- Fat: ≈ 12 g
- Saturated Fat: ≈ 5 g
- Unsaturated Fat: ≈ 5 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 38 g
- Fiber: ≈ 2 g
- Protein: ≈ 4 g
- Cholesterol: ≈ 35 mg
