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Dark Chocolate Chunk Raspberry Crumb Muffins

Delicious Dark Chocolate Chunk Raspberry Crumb Muffins to Savor

Enjoy irresistible Dark Chocolate Chunk Raspberry Crumb Muffins, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Can substitute with gluten-free all-purpose flour
  • 1/2 cup granulated sugar Brown sugar can be used in place
  • 1 teaspoon ground cinnamon Can be omitted for a more neutral taste
  • 1/2 teaspoon salt Essential for flavor enhancement
  • 1/2 cup unsalted butter Melted and at room temperature
  • 2 teaspoons baking powder Do not substitute for baking soda directly
  • 1/2 teaspoon ground nutmeg Can be omitted or reduced if desired
  • 2 large eggs Help bind the muffins
  • 1 teaspoon orange zest Can replace with lemon zest
  • 1/2 cup whole milk Can substitute with almond milk
  • 1 cup dark chocolate chunks Semi-sweet chocolate can be a direct substitute
  • 1 cup fresh or frozen raspberries Other berries may be used
For the Crumb Topping
  • 1 cup all-purpose flour Well-measured for best results
  • 1/2 cup granulated sugar Brown sugar works for a richer flavor
  • 1 teaspoon ground cinnamon Can adjust to taste
  • 1/4 teaspoon salt A pinch is all you need
  • 1/4 cup unsalted butter Melted and at room temperature

Equipment

  • Mixing bowls
  • Mixer
  • muffin tin
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Prepare Crumb Topping: In a medium bowl, combine 1 cup of all-purpose flour, ½ cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Pour in ¼ cup of melted unsalted butter and mix until crumbly.
  2. Preheat Oven: Preheat your oven to 400°F (204°C). Line a standard muffin tin with paper liners.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
  4. Cream Butter and Sugars: Beat ½ cup of room-temperature unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar until light and fluffy, about 3 minutes.
  5. Add Wet Ingredients: Add the zest of 1 orange, 2 large eggs (one at a time), 1 teaspoon of vanilla extract, and ½ cup of whole milk.
  6. Add Dry Ingredients: Gradually fold in the dry ingredients, mixing gently until just combined.
  7. Fold in Mix-ins: Gently fold in 1 cup of dark chocolate chunks and 1 cup of fresh or frozen raspberries.
  8. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes.
  10. Cool: Remove the muffin tin from the oven and let it cool for about 10 minutes.

Nutrition

Serving: 1muffinCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 350IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use high-quality dark chocolate chunks for better flavor. Avoid overmixing to keep muffins fluffy.

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