Name: Dark Chocolate Chunk Raspberry Crumb Muffins Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 1/2 cup (57g/2 ounces) all-purpose flour; 1/4 cup (50g/1 and 3/4 ounces) granulated sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/4 cup (57g/2 ounces) unsalted butter, melted; 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 1/2 teaspoons vanilla extract; 1 cup (226g/8 ounces) whole milk (full-fat); 8 ounces dark chocolate, roughly chopped into chunks; 1 1/2 cups fresh or frozen raspberries

If you’re craving something that feels like a warm hug in every bite, this Dark Chocolate Chunk Raspberry Crumb Muffins Recipe is exactly what you need. Picture tender, fluffy muffins bursting with juicy raspberries and generous chunks of rich dark chocolate, all topped with a buttery, crunchy crumb that adds the perfect texture contrast. These muffins aren’t just a treat for your taste buds—they’re a celebration of flavors and textures that make breakfast or snack time feel absolutely special. Once you try this recipe, you’ll understand why it has a special place in my baking repertoire and hopefully in yours too!

Ingredients You’ll Need

A clear glass mixing bowl on a white marbled surface contains thick, light brown dough mixed with many bright red raspberries. The dough looks creamy and uneven, with red raspberry pieces spread throughout. The bowl sits on a white stand mixer base, and the metal mixing paddle above the bowl is partially visible with some dough stuck to it. The scene is focused closely on the bowl from the side angle. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Dark Chocolate Chunk Raspberry Crumb Muffins Recipe is in its simple yet thoughtfully chosen ingredients. Each one plays a vital role: the flour builds the foundation, fresh raspberries add bursts of tartness, dark chocolate chunks bring decadence, and the crumb topping gives that unforgettable crispy touch. Ready to gather your essentials and get baking?

All-purpose flour: Used in two quantities (½ cup and 3 cups) for both the crumb topping and muffin batter, it ensures structure and softness.
Granulated sugar: Adds sweetness and aids in achieving the tender crumb in both the topping and muffins.
Ground cinnamon: A hint of warmth in the crumb topping enhances the overall flavor complexity.
Salt: Balances sweetness and enhances other flavors; used sparingly in several steps.
Unsalted butter: Melted for the crumb topping and softened for the batter, it creates richness and moisture.
Baking powder: The leavening agent that helps these muffins rise perfectly light and fluffy.
Ground nutmeg: Just a pinch adds subtle spiced warmth that complements the raspberries nicely.
Light brown sugar: Adds moisture and a hint of caramel richness to the muffin batter.
Orange zest: Lightly fragrant, it lifts the flavors with fresh citrus brightness.
Eggs: Two large eggs plus one yolk bind the batter together and add tenderness.
Vanilla extract: Boosts overall flavor and deepens the sweet notes.
Whole milk: Ensures creaminess and soft texture in the muffins.
Dark chocolate chunks: Melt-in-your-mouth pieces creating delightful pockets of indulgence.
Fresh or frozen raspberries: Their juicy tartness perfectly balances the rich chocolate and sweet crumb topping.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Dark Chocolate Chunk Raspberry Crumb Muffins Recipe

Step 1: Prepare the Buttery Crumb Topping

Start with a medium bowl where you mix the flour, sugar, cinnamon, and salt; these dry ingredients create the base for the topping’s delightful crunch. Stir in the melted butter just until everything is combined—this mixture will soak in the butter as it rests, turning crumbly and perfect for the finishing touch on the muffins.

Step 2: Preheat Oven and Prepare Muffin Tin

Get your 400°F (204°C) oven warmed up and line a 12-cup muffin tin with paper liners. This sets the stage for baking and ensures your muffins release effortlessly when they’re done.

Step 3: Combine Dry Ingredients for Muffins

In a large bowl, whisk together the flour, baking powder, nutmeg, and salt. This dry blend is the backbone of your muffin batter, giving structure and just a hint of spice.

Step 4: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the room-temperature butter with the granulated sugar and light brown sugar on medium-low until light and fluffy—this usually takes about three minutes. It’s an essential step that gives these muffins their irresistible texture.

Step 5: Add Orange Zest, Eggs, and Vanilla

Mix in the fresh orange zest to add a bright citrus note, then incorporate the eggs and extra yolk one at a time, beating well after each to create a smooth, homogeneous batter. Slowly add the vanilla extract to deepen the flavor.

Step 6: Incorporate Dry Ingredients and Milk

Reduce your mixer speed to low and alternate adding the dry flour mixture and whole milk, beginning and ending with the dry ingredients. Mix just until all components are combined—overmixing will toughen the muffins.

Step 7: Fold in Chocolate Chunks and Raspberries

Turn off the mixer and gently fold in the dark chocolate pieces and raspberries using a rubber spatula. This careful handling ensures the fruit stays intact and the chocolate chunks remain evenly distributed, giving you sweet and tangy bites throughout.

Step 8: Fill Muffin Cups and Add Crumb Topping

Divide the batter evenly into the muffin liners, then generously crumble the topping over each one. Piling the crumb high in the center and gently pressing it into the batter helps it stay put during baking for a wonderfully textured top.

Step 9: Bake Until Golden

Bake for 20 to 22 minutes until the muffins turn lightly golden and a toothpick inserted in the center comes out clean. After baking, let the muffins cool in the tin on a wire rack for 10 minutes before removing. This cooling trick helps them set perfectly.

How to Serve Dark Chocolate Chunk Raspberry Crumb Muffins Recipe

The image shows several muffins with rough, golden-brown tops sprinkled with sugar crystals and bits of melted chocolate. The muffins have a moist inside with visible red raspberries baked into the dough, creating vibrant red spots in the light beige crumb. One muffin is held by a woman's hand, showing its texture and the raspberries inside. Around the muffins, there are white small bowls filled with fresh bright red raspberries. The surface beneath everything is a white marbled texture, giving the scene a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider dusting your muffins lightly with powdered sugar for an elegant touch before serving. A small dollop of whipped cream or a drizzle of melted dark chocolate can elevate these muffins into a special brunch centerpiece.

Side Dishes

These muffins pair beautifully with a cup of freshly brewed coffee or a glass of cold milk. For a heartier breakfast, serve alongside creamy Greek yogurt topped with honey and fresh raspberries to echo the muffin’s flavors.

Creative Ways to Present

Try serving these muffins in a rustic basket lined with a colorful tea towel for a cozy, inviting look. You can also cut them in half and spread a little softened cream cheese or mascarpone inside for a luscious twist that’s sure to wow any guest.

Make Ahead and Storage

Storing Leftovers

Keep leftover Dark Chocolate Chunk Raspberry Crumb Muffins Recipe fresh by storing them in an airtight container at room temperature for up to two days. This keeps the crumb topping crisp and the interior soft—a perfect grab-and-go treat.

Freezing

These muffins freeze wonderfully! Wrap them individually in plastic wrap and place in a freezer-safe bag or container for up to three months. Thaw at room temperature or overnight in the fridge for best texture retention.

Reheating

To warm up your muffins, pop them into a preheated 350°F (175°C) oven for about 5 to 7 minutes. This revives the crumb topping’s crispiness and melts the chocolate chunks slightly for pure indulgence.

FAQs

Can I use frozen raspberries in this Dark Chocolate Chunk Raspberry Crumb Muffins Recipe?

Absolutely! Frozen raspberries are a fantastic option; just gently fold them into the batter without thawing to avoid too much juice leaking and affecting the muffin texture.

What type of dark chocolate works best?

I recommend using good quality dark chocolate bars chopped into chunks for those lovely melty pockets. Choose one with around 60-70% cacao for balanced bitterness and sweetness.

Can I make this recipe dairy-free?

Yes, simply swap the butter for a dairy-free margarine and use a plant-based milk like almond or oat milk. The muffins will still be deliciously moist and flavorful!

Why is it important not to overmix the batter?

Overmixing develops the gluten too much, which makes muffins tough rather than tender. Mixing just until the dry ingredients are incorporated ensures a soft, light crumb.

How do I know when the muffins are done?

Look for a lightly golden top and test by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the muffins are perfectly baked and ready to enjoy.

Final Thoughts

There’s something truly heartwarming about baking and sharing these Dark Chocolate Chunk Raspberry Crumb Muffins Recipe. They offer a perfect harmony of fresh fruit, indulgent dark chocolate, and buttery crumb topping that brings joy at every bite. Whether you’re treating yourself or your loved ones, these muffins turn any moment into a special occasion. Go ahead, bake a batch today—and prepare to fall in love all over again!