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Raspberry and Chocolate Chip Muffins with Crumble Topping

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Delicious muffins combining raspberries and chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baking
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, melted
  • 2 large Eggs
  • 1/2 cup Milk
  • 1 tsp Vanilla extract
  • 1 cup Fresh raspberries Can substitute with frozen raspberries.
  • 1 cup Chocolate chips Can be substituted with other types of chocolate.
Crumble Topping Ingredients
  • 1/2 cup Brown sugar For the crumble topping.
  • 1/2 cup Oats For additional texture.
  • 1 tsp Cinnamon Optional for the topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix melted butter, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the raspberries and chocolate chips gently, being careful not to overmix.
  6. In a small bowl, mix brown sugar, oats, and cinnamon until combined. Sprinkle on top of the muffin batter.
Baking
  1. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 15g

Notes

These muffins can be enjoyed with Greek yogurt or ice cream. They store well in an airtight container for up to three days.
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