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Raspberry and Chocolate Chip Muffins with Crumble Topping

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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.

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

  1. Preheat oven to 375 °F (190 °C). Line a 12‑cup muffin tin with paper liners (or grease if not using liners).
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, beat the eggs, then mix in milk (or buttermilk), oil (or melted butter), and vanilla.
  4. 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}
  5. Gently fold in raspberries and chocolate chips, trying not to break the raspberries if they’re fresh.
  6. Divide the batter evenly among muffin cups, filling each about ¾ full.
  7. 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}
  8. Sprinkle a generous amount of crumble over each muffin cup.
  9. 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).
  10. 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

Find it online: https://recipesbyliza.com/raspberry-and-chocolate-chip-muffins-with-crumble-topping/