Dark Chocolate Chunk Raspberry Crumb Muffins
There’s something magical about the combination of dark chocolate and fresh raspberries. The tartness of the raspberries perfectly balances the rich, smooth chocolate, creating a delightful flavor explosion in every bite. Today, I’m excited to share my recipe for Dark Chocolate Chunk Raspberry Crumb Muffins. These muffins are not only a treat for your taste buds but also a beautiful way to start your day or indulge in an afternoon snack. With a crumbly topping and an explosion of chocolate and raspberry in each muffin, they are destined to become a favorite.
Why This Recipe Works
These Dark Chocolate Chunk Raspberry Crumb Muffins are incredibly moist, thanks to the combination of butter and whole milk, while the addition of eggs provides a rich structure. The crumb topping adds a textural contrast that elevates the eating experience. The balance of sweetness from the sugars and the tartness of the raspberries makes each muffin irresistible. Plus, they’re simple enough for a beginner baker yet impressive enough to serve at a brunch or gathering.
Ingredient Notes
- All-purpose flour: Essential for structure.
- Granulated sugar: Adds sweetness and moisture.
- Light brown sugar: Contributes to a deeper flavor and moisture.
- Unsalted butter: Provides richness and flavor; melted butter is used for the crumb topping.
- Ground cinnamon: Adds warmth and depth.
- Ground nutmeg: Complements the flavors beautifully.
- Salt: Balances sweetness and enhances flavors.
- Orange zest: Adds a fresh, citrusy note that brightens the muffins.
- Eggs: Provide structure and moisture.
- Whole milk: Ensures the muffins are rich and moist.
- Dark chocolate: Use high-quality chocolate for the best flavor; chop it into chunks for a gooey texture.
- Fresh or frozen raspberries: Bursting with flavor and provide a pop of color.
What You’ll Need (Gear)
- Muffin tin: For baking the muffins.
- Mixing bowls: For combining ingredients.
- Whisk: To mix dry ingredients and wet ingredients effectively.
- Rubber spatula: For folding in the chocolate and raspberries.
- Measuring cups and spoons: For accurate ingredient measurement.
- Cooling rack: To cool the muffins after baking.
Cook Dark Chocolate Chunk Raspberry Crumb Muffins Like This
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
Step 2: Prepare the Crumb Topping
In a small bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt. Pour in 1/4 cup of melted unsalted butter and mix until crumbly. Set aside.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
Step 4: Cream the Butters and Sugars
In another bowl, beat together 1/2 cup of unsalted butter at room temperature, 1 cup of granulated sugar, and 1/4 cup of packed light brown sugar until light and fluffy. Add 1 teaspoon of finely grated orange zest and mix well.
Step 5: Add Eggs and Milk
Beat in 2 large eggs and 1 egg yolk until combined. Stir in 1 and 1/2 teaspoons of vanilla extract and 1 cup of whole milk until fully incorporated.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 7: Fold in Chocolate and Raspberries
Gently fold in 8 ounces of roughly chopped dark chocolate and 1 and 1/2 cups of fresh or frozen raspberries.
Step 8: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the crumb topping generously over each muffin.
Step 9: Bake
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Step 10: Cool and Enjoy
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy your Dark Chocolate Chunk Raspberry Crumb Muffins warm or at room temperature!
How to Make It Lighter
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Use unsweetened applesauce in place of some of the butter.
- Reduce the sugar by 1/4 cup for a less sweet muffin.
- Opt for a lower-fat milk, such as 2% or skim, if desired.
Troubles You Can Avoid
- Overmixing the batter can lead to tough muffins; mix just until combined.
- Don’t skip the crumb topping—it’s essential for texture and flavor!
- Make sure your baking powder is fresh to ensure proper rising.
- Allow your muffins to cool slightly before removing them from the pan to prevent breaking.
Freezer-Friendly Notes
These Dark Chocolate Chunk Raspberry Crumb Muffins freeze beautifully! Once cooled, individually wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or microwave for a few seconds.
Dark Chocolate Chunk Raspberry Crumb Muffins FAQs
Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well in this recipe! Just make sure to gently fold them into the batter to prevent them from breaking apart too much.
How do I prevent my muffins from sticking to the pan?
Using paper liners or greasing the muffin tin with butter or cooking spray will help prevent sticking. Allowing the muffins to cool for a few minutes in the pan before transferring them to a cooling rack also helps.
Can I substitute dark chocolate with another type of chocolate?
Absolutely! You can use milk chocolate or semi-sweet chocolate if you prefer a sweeter flavor. Just keep in mind that it will alter the overall taste of the muffins.
How long do these muffins stay fresh?
Dark Chocolate Chunk Raspberry Crumb Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them as mentioned above.
Try These Next
Before You Go
I hope you enjoy making and sharing these Dark Chocolate Chunk Raspberry Crumb Muffins as much as I do! The warm, gooey chocolate paired with the tart raspberries creates a symphony of flavors that is hard to resist. Whether you’re enjoying them for breakfast, as a snack, or dessert, these muffins are sure to please. Happy baking!
Dark Chocolate Chunk Raspberry Crumb Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a small bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt. Pour in 1/4 cup of melted unsalted butter and mix until crumbly. Set aside.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
- In another bowl, beat together 1/2 cup of unsalted butter at room temperature, 1 cup of granulated sugar, and 1/4 cup of packed light brown sugar until light and fluffy. Add 1 teaspoon of finely grated orange zest and mix well.
- Beat in 2 large eggs and 1 egg yolk until combined. Stir in 1 and 1/2 teaspoons of vanilla extract and 1 cup of whole milk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in 8 ounces of roughly chopped dark chocolate and 1 and 1/2 cups of fresh or frozen raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the crumb topping generously over each muffin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy your Dark Chocolate Chunk Raspberry Crumb Muffins warm or at room temperature!
Notes
- These muffins freeze beautifully for up to 3 months.
- Substitute half of the all-purpose flour with whole wheat flour for added nutrition.
- Use unsweetened applesauce in place of some of the butter to lighten the recipe.
