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Dark Chocolate Chunk Raspberry Crumb Muffins

Decadent Dark Chocolate Chunk Raspberry Crumb Muffins to Indulge in

Indulge in Dark Chocolate Chunk Raspberry Crumb Muffins that meld rich dark chocolate with juicy raspberries for a perfect breakfast treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Baked Goods
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Can be replaced with oat flour for gluten-free.
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar Can be used for a richer flavor.
  • 2 teaspoons baking powder Ensure it's fresh.
  • 1/2 teaspoon ground nutmeg Omit if not available.
  • 1/2 teaspoon salt Can use sea or kosher salt.
  • 1 teaspoon ground cinnamon Optional but recommended.
  • 1 cup dark chocolate chunks Use chocolate chips if chunks are not available.
  • 1 cup fresh or frozen raspberries Any berry works as a substitute.
  • 1 teaspoon vanilla extract High-quality extract improves taste.
  • 1 tablespoon orange zest Can substitute with lemon zest.
  • 1/2 cup unsalted butter Melted and at room temperature.
  • 1 large egg
  • 1 large egg yolk Use flax eggs for a vegan alternative.
  • 3/4 cup whole milk Dairy-free options could be almond or oat milk.
For the Crumb Topping
  • 1 cup all-purpose flour Use the same flour for consistency.
  • 1/2 cup granulated sugar Brown sugar can provide deeper taste.
  • 1/4 teaspoon salt A pinch enhances overall flavor.
  • 1 teaspoon ground cinnamon Optional but enhances flavor.
  • 4 tablespoons unsalted butter Melted for a crumbly texture.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, mix together 1 cup of all-purpose flour, ½ cup of granulated sugar, ¼ teaspoon of salt, and 1 teaspoon of ground cinnamon. Pour in 4 tablespoons of melted unsalted butter, then stir until the mixture resembles coarse crumbs. Set aside.
  2. Preheat your oven to 400°F (204°C). Line a muffin tin with paper liners.
  3. In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt.
  4. Using an electric mixer, beat ½ cup of unsalted butter, ¾ cup of granulated sugar, and ¼ cup of brown sugar until light and fluffy. Add orange zest, then mix in 2 large eggs and 1 egg yolk one at a time.
  5. Gradually add 1 teaspoon of vanilla extract and ¾ cup of whole milk to the mixture, blending until fully incorporated. Fold in the dry ingredients just until combined.
  6. Gently fold in 1 cup of dark chocolate chunks and 1 cup of raspberries being careful not to crush the raspberries.
  7. Divide the batter among the muffin cups, filling each two-thirds full, and sprinkle the crumb topping generously over each muffin.
  8. Bake for 20-22 minutes until the tops are golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best flavor, use fresh berries and good quality dark chocolate. Store leftovers in an airtight container for optimal freshness.