Name: Raspberry and Chocolate Chip Muffins with Crumble Topping
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup whole milk or buttermilk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 3/4 cup chocolate chips (semi-sweet or dark); 1/2 cup all-purpose flour (for crumble); 1/3 cup brown sugar (for crumble); 1/4 cup unsalted butter, cold and cubed (for crumble); Pinch of salt (for crumble)

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Raspberry and chocolate chip muffins with crumble topping are the perfect combination of tart berries, sweet chocolate, and buttery crunch. Each bite delivers a soft and moist muffin base bursting with raspberries and melty chocolate chips, all crowned with a golden, crispy topping. These muffins are ideal for breakfast, brunch, or a mid-afternoon pick-me-up.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between fruity and indulgent. The raspberries give a tangy contrast to the sweetness of the chocolate chips, and that crumble topping adds a bakery-style finish I can’t resist. They’re easy to whip up in one bowl, and they stay moist for days, making them perfect for make-ahead breakfasts or snacks on the go. Raspberry and Chocolate Chip Muffins with Crumble Topping

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffins:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Whole milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Fresh or frozen raspberries
Chocolate chips (semi-sweet or dark work great)

For the crumble topping:

All-purpose flour
Brown sugar
Unsalted butter (cold and cubed)
A pinch of salt

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, I whisk the eggs, milk, oil, and vanilla extract until well combined.
I pour the wet ingredients into the dry and gently fold until just combined.
I fold in the raspberries and chocolate chips, being careful not to overmix.
I scoop the batter evenly into the muffin liners, filling each about ¾ full.
To make the crumble topping, I mix the flour, brown sugar, and salt, then rub in the cold butter with my fingers until it forms a crumbly texture.
I sprinkle the crumble topping generously over each muffin.
I bake the muffins for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins.
Prep time: 15 minutes
Bake time: 20 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Sometimes I swap raspberries with blueberries or chopped strawberries for a different fruity twist. I also like using white chocolate chips for a sweeter flavor. If I want to go extra indulgent, I drizzle melted chocolate on top after baking. For a dairy-free version, I use plant-based milk and dairy-free chocolate chips.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to 5 days, or freeze them individually wrapped for up to 2 months. To reheat, I microwave a muffin for 15–20 seconds or warm it in a 300°F (150°C) oven for 5–7 minutes. Raspberry and Chocolate Chip Muffins with Crumble Topping

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries straight from the freezer—no need to thaw. I just toss them in a bit of flour before adding to the batter to prevent sinking.

How do I get a crunchy crumble topping?

I make sure my butter is cold when mixing the crumble and avoid overmixing. That gives me those perfect golden clumps on top.

Can I make mini muffins instead?

Absolutely. I just reduce the baking time to about 12–14 minutes and keep an eye on them until they’re lightly golden.

Why are my muffins too dense?

Overmixing the batter can cause dense muffins. I stir just until the dry ingredients are incorporated for a light texture.

Can I make these muffins ahead of time?

Yes, I often make a batch the night before and either store them at room temperature or freeze them. They reheat beautifully and taste just as fresh.

Conclusion

These raspberry and chocolate chip muffins with crumble topping are everything I want in a homemade muffin—soft, flavorful, and full of texture. They’re easy to customize, quick to make, and always a hit whether I’m sharing them or keeping them all to myself. Perfect for any day that needs a little sweetness.