Go Back

Dark Chocolate Chunk Raspberry Crumb Muffins

Delicious muffins loaded with rich dark chocolate chunks and juicy raspberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup fresh raspberries
  • 1 cup dark chocolate chunks
  • 1/2 cup crumb topping (optional) Add for extra crunch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine all-purpose flour, whole wheat flour, sugar, brown sugar, baking powder, and salt. Whisk together until evenly mixed.
  3. In another bowl, whisk together melted butter, eggs, milk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together. Be cautious not to overmix.
  5. Gently fold in fresh raspberries and dark chocolate chunks until evenly distributed.
  6. Line a muffin tin with paper liners or grease it lightly.
  7. Spoon the batter into the muffin cups, filling each about two-thirds full. Optionally sprinkle crumb topping on top.
Baking
  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick comes out clean from the center of a muffin.
  2. Once baked, let the muffins cool in the muffin tin for about 5 minutes before transferring them to a wire rack.
  3. Enjoy the muffins warm!

Notes

To keep muffins fresh, store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 15-20 seconds.