Dark Chocolate Raspberry Crumb Muffins
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Dark Chocolate Raspberry Crumb Muffins

Mmm… these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Father’s Day is THIS weekend and I’m so curious: what are you doing for dad?

Oh! And don’t think I forgot about dessert! Because I certainly have not. I’ll be serving homemade ice cream sandwiches and these EPIC Dark Chocolate Chunk Raspberry Crumb Muffins. They’re perfect for casual brunch situations because they’re make-ahead friendly and so good with coffee. And I don’t know about you… but in our family, coffee is ALWAYS, always, always served with dessert. It’s basically a law and strongly enforced.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Hello, lover

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Tips and Tricks for Recipe Success:

  • Before assembling the muffin batter, be sure to bring your butter, eggs, and milk to room temperature. And for the milk, you’ll want to use full-fat (also known as whole milk). Using skim milk or lower fat varieties will result in drier muffins.
  • I tested this recipe multiple times and can happily report that it will work with fresh or frozen raspberries!
  • If using frozen, do not thaw them before adding them to the batter. And don’t fret if the berries break up a little while mixing the batter.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

  • Because I love dark chocolate, I used Lindt 70% cocoa bars, but you may use semi-sweet or milk chocolate.
  • The batter will be very thick! Avoid over mixing it or your muffins will bake up dense.
  • You’ll want to make the buttery crumb topping first since it will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
  • When it’s time to add the crumb topping, you’ll gently push the streusel into the batter. This helps it stay put as the muffins bake and rise.
  • To avoid over baking, keep an eye on your muffins after the 20 minute mark.
  • In my opinion, these muffins are best eaten warm the day they’re made, but they’ll “keep” in an airtight container for 48 hours.
  • To reheat room temperature muffins, preheat the oven to 350°F (177°C). Place the muffins on a baking sheet and warm in the preheated oven for about 5 minutes.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Moist, fluffy, and so darn flavorful, these dark chocolate chunk raspberry crumb muffins are perfect for brunch, picnics, play dates, office parties, weekday snacks, and beyond! And they’re sure to be in heavy rotation this Summer  Just be sure to serve them with extra napkins…

Mmm... these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Mmm… these Dark Chocolate Chunk Raspberry Crumb Muffins are so easy and delicious! Perfect for breakfast or brunch.

Ingredients

For the Buttery Crumb Topping:

  • 1/2 cup (57g/2 ounces) all-purpose flour
  • 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
  • 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Dark Chocolate Raspberry Muffins:

  • 3 cups (361g/12 and 3/4 ounces) all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 1 teaspoon orange zest, finely grated
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (226g/8 ounces) whole milk (full-fat)
  • 8 ounces dark chocolate, roughly chopped into chunks
  • 1 and 1/2 cups fresh or frozen raspberries

Instructions

For the Buttery Crumb Topping:

  1. In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Dark Chocolate Raspberry Muffins:

  1. Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
  2. In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the orange zest and beat until combined. Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla and milk. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here. 
  4. Turn mixer off. Using a rubber spatula, gently fold the chocolate chunks and raspberries into the batter until combined.
  5. Divide batter evenly among prepared muffin cups.
  6. Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
  7. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.

To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.

59 Comments

  1. 5 stars
    Oh my goodness this bark is the bomb!!! I mean I literally am thinking I need this in my life today! YUM!

  2. 5 stars
    There’s something magical about white chocolate and raspberries… and even better in muffins! 🙂Dark Chocolate Raspberry Crumb Muffins

  3. 5 stars
    Dark Chocolate Raspberry Crumb Muffins.Best muffin.I made these muffins for my daughter. They were beautiful and delicious. I made another batch using the following substitutions for the dark chocolate, oil, and raspberries – coconut oil, coconut shreds, blackberries, and white chocolate. I added a bit of melted butter and coconut protein powder in as well. They were delicious. Thank you for this great recipe!

  4. 5 stars
    Dark Chocolate Raspberry Crumb Muffins recipe.Have you ever tried adding a teaspoon of espresso powder to your recipe? It gives it a darker, richer flavor to chocolate recipes.

  5. 5 stars
    o ooey gooey chocolate pockets are dangerous and just a little messy!Dark Chocolate Raspberry Crumb Muffins.I love dark chocolate, I used Lindt 70% cocoa bars, but you can use semi-sweet or milk chocolate.
    The dough will be too thick! Avoid over mixing or your cakes will be cooked intensely.
    You will want to make the butter crumb first, because it will suck the butter while sitting and it will crumble when you are ready to use it.

  6. 5 stars
    This Dark Chocolate Piece Raspberry Crumb Cakes are so easy and delicious! Perfect for breakfast or brunch.Dark Chocolate Raspberry Crumb Muffins.Moist, fluffy and very tasty, these dark chocolate chunk raspberry crumb cakes are perfect for brunch, picnics, game dates, office parties, weekday snacks and more! And it is certain that they made an intense return this summer.

  7. 5 stars
    Raspberry Crumb Muffin recipe is amazing.These look delicious! I need to make four dozen muffins and I’m thinking these would be wonderful. Can you tell me the yield? I was surprised they might make more than six with only a cup of flour but then I read you used only a couple of tablespoons per cup so I’m guessing a dozen? Yes, yes indeed this recipe looks good.Raspberry Stresuel Muffins

  8. 5 stars
    he bite.of the raspberry with the lemon crumb topping is the perfect bite.Dark Chocolate Raspberry Crumb Muffins recipe The only thing I did different was folding my fresh raspbeRries into batter, very gently. Will definitely maKe again! My husband loved them!

  9. 5 stars
    Raspberry Crumb Muffins – Moist and fluffy raspberry muffins with a lemon.Dark Chocolate Raspberry Crumb Muffins recipe great

  10. 5 stars
    Raspberry Streusel Cakes are delicious, super moist and delicious cakes with streusel crumb topping. These berry muffins are the BEST breakfast recipe ever – you will feel like eating cake! They are also made with fresh raspberries!These look delicious! I need to make four dozen cakes, and I think these will be great. Can you tell me my yield? I was surprised they could do more than six with just one glass of flour, but then I read that you only used a few tablespoons per cup, so I’m guessing a dozen? Yes, yes actually, this recipe looks good.

  11. 5 stars
    Dark Chocolate Raspberry Crumb Muffins.So so yummy! I made this for dinner tonight

  12. 5 stars
    Dark Chocolate Raspberry Crumb Muffins.I left this afternoon with my two year old. BIG winner !! Intense and fat. I used milk chocolate pieces (what I had) and I finished with a small slice of banana on each. 350 cooked for 18 minutes for perfection. The little boys threw a bite in my mouth and walked around the house, “mmm… mmmm”, as if you’ve never had anything so delicious :). Thank you very much for posting!Dark Chocolate Raspberry Crumb Muffins is delicious

  13. 5 stars
    Muffins was amazing. The bite with the topping of raspberry, lemon crumb is an excellent bite. All I did differently was the fresh raspbeRries batter, very gently folding. Will definitely be maKe again! My husband loved them!Dark Chocolate Raspberry Crumb Muffins is amazing

  14. 5 stars
    Dark Chocolate Raspberry Crumb Muffins Recipe.raspberry crumb muffins. These are three things. 1) incredibly tasty. 2) totally gorgeous. And 3) easy to do. I had breakfast on them for several days in a row and I think another batch should whip because they are very good. A fresh raspberry bun is already a nice thing, but magical things happen when you add a hint of lemon-topped streusel-y crumbs. Magical things.“I did this this morning. My three year old is “sooo wummy!” Thanks for the great recipe. I will definitely do them again. ”- Mariah

    “This is a great recipe! I bought my first real raspberry product this year and this quickly became my family’s favorite use. They also freeze well. (I suggest making half a recipe of the crumb hill, which is still abundant.) ”- Barb

  15. 5 stars
    Dark Chocolate Raspberry Crumb Muffins.A crazy good, chocolatey muffin with raspberries and sprinkles – basically a way to eat cake for breakfast (it’s a muffin)! I use large, free-standing baking cups to get a cafe-style muffin – you can buy it in bakeries or online, but this recipe works well in a regular muffin tin – just shorten the baking time by about 3-5 minutes.I always like baked goods, but for some reason I’ve been craving them lately. I want plenty of muffins, bread and cookies, which is fine with me, because lately my house smells heavenly and I sunbathe in the aroma of freshly baked goodies.

    Good for my mood, not so much for my waist. But hey, it’s not swimsuit weather yet, is it? These muffins also contain Greek yogurt and raspberries, which are sooooo healthy, don’t they?