Raspberry and dark chocolate are such a great combo and the crumb on top of these muffins is what makes them even more special. I could eat the whole batch of these! I had to stop myself from eating all the batter in the testing phase. They are SO good!
First things first, I think another thing that makes these muffins great is using chocolate chunks instead of chips. The pieces are bigger and turn into little melty pockets when baked. So you really taste the chocolate more because it’s not evenly spread out like chips would do. Feel free to use chocolate chips if that’s what you have on hand, but Trader Joe’s has this giant cheap bar of dark chocolate that I love to chop and use in this recipe.
The first thing I do is mix together the crumb topping with a fork and set aside.
Then I start cutting 3/4 of the raspberries in half, tossing them in flour and chopping the chocolate. You can set that aside too.
Next, I just whisk together the dry ingredients for the base mix, add the wet, and then use a spatula to stir in the raspberries and chocolate. You don’t need a stand mixer or hand mixer for these muffins which is probably my favorite thing about them!
Once the batter is done, fill up 12 lined muffin cups 3/4 full with the batter. Then I take the remaining raspberries and put two on top of each muffin and one more piece of chocolate. This just makes them look prettier when they are finished!
The last step is putting a generous amount of the crumble on each muffin. This mixture crisps up in the oven and makes them look even more attractive. It provides a crunchy buttery contrast to the soft, moist interior of the muffin.
Once they are done baking for about 18-20 minutes, you’ll see the melty pockets of chocolate coming through, the browned crumble topping, and those pretty fresh raspberries peeking out! Best part is, they taste as good as they look!
Here’s an inside shot of these bad boys:
Hope you love them as much as I do! If you make the recipe, tag me in your Instagram photo using my handle, @beckeatsworld ! Here’s the detailed recipe:
Raspberry Dark Chocolate Crumb Muffins
Ingredients
Crumb Topping:
- 3/4 cup all purpose flour
- 4 tbsp (1/2 stick) butter, melted
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Muffins:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup plain greek yogurt
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 12 oz fresh raspberries
- 1/2 cup dark chocolate chunks
Instructions
- Preheat oven to 400F degrees and line a standard 12 cup muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, brown sugar, cinnamon, and nutmeg. Add melted butter and stir with a fork until crumbly and set aside.
- Cut about 3/4 of the raspberries in half, toss in 1-2 tbsp flour, set aside. Chop the chocolate into chunks (if not already done) and set aside.
- For the muffin base: In a large bowl, whisk together flour, baking powder, sugar, and salt. Add eggs, greek yogurt, canola oil, and vanilla extract. Whisk until combined and mixture is slightly runny. Using a spatula, gently fold in the raspberries and dark chocolate chunks into the batter.
- Spoon batter into lined muffin cups about 3/4 full. On top of the batter, place 2-3 more raspberries, and another piece of chocolate (optional). Sprinkle each muffin with the crumble topping generously.
- Bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
