Description

There are few things as comforting as the smell of freshly baked muffins filling a cozy kitchen on a cool morning. Dark Chocolate Chunk Raspberry Crumb Muffins bring back memories of weekend baking sessions at my grandmother’s house. The sweetness of raspberries mingled with the rich aroma of melting dark chocolate was a scent that wrapped the whole house in warmth. These muffins are not just a delightful treat; they are a celebration of simple joys and the little luxuries of homemade baking.

In many households, muffins hold a special place — often featured during leisurely brunches, packed lovingly into school lunches, or savored with an afternoon cup of coffee. The combination of tart raspberries and decadent dark chocolate, topped with a buttery crumb, is a tradition that feels at once luxurious and comforting. Whether you’re preparing for a holiday breakfast spread or simply treating yourself to something special, these Dark Chocolate Chunk Raspberry Crumb Muffins promise to become a cherished favorite.

Ingredients

Scale

For the Muffins:

2 and 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted and slightly cooled

1 cup granulated sugar

2 large eggs

1/2 cup sour cream

1/4 cup milk

2 teaspoons vanilla extract

1 and 1/2 cups raspberries

1 and 1/4 cups dark chocolate chunks

For the Crumb Topping:

1/2 cup all-purpose flour

3 tablespoons granulated sugar

3 tablespoons brown sugar

1/4 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat your oven to 400°F (204°C). Line a 12-cup muffin tin with liners or lightly grease with butter or non-stick spray.

Step 2: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. These dry ingredients will create the perfect base for your muffins.

Step 3: In a separate bowl, whisk the melted butter and sugar until well combined. Add the eggs, one at a time, then stir in the sour cream, milk, and vanilla extract. The batter will smell delicious even before it hits the oven.

Step 4: Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. A few streaks of flour are okay.

Step 5: Gently fold in the raspberries and dark chocolate chunks. The raspberries might break up a bit, creating beautiful pink swirls through the batter.

Step 6: Divide the batter evenly among the muffin cups, filling almost to the top.

Step 7: To make the crumb topping, combine the flour, sugars, and cinnamon in a small bowl. Stir in the melted butter until the mixture resembles coarse crumbs.

Step 8: Sprinkle a generous amount of crumb topping over each muffin.

Step 9: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 10: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy the golden, crumbly tops and rich, chocolatey centers!

Notes

These Dark Chocolate Chunk Raspberry Crumb Muffins are best enjoyed within two days, but you can also freeze them for longer storage. Simply thaw at room temperature when ready to eat.