Raspberry Chocolate Chip Crumble Muffins Tips, FAQ & printable recipe

Tips for success

For the best texture, use room-temperature eggs and milk. Cold ingredients can make the batter curdle, although it will still bake up fine. The melted butter should be warm but not hot, to avoid cooking the eggs.

If you want extra tall muffins, fill the cups to the very top and bake immediately. The high heat creates a burst of steam that pushes the batter up, resulting in a beautiful dome.

To prevent the raspberries from sinking, toss them with a little flour before folding. This also helps them stay suspended in the batter. If you prefer a more intense raspberry flavor, you can gently mash a few berries and swirl them into the batter.

For a nuttier topping, add a handful of chopped pecans or walnuts to the streusel. Just remember to keep the streusel cold until it goes into the oven.

Variations

• Lemon Raspberry: Add the zest of one lemon to the sugar and rub it in with your fingers before whisking in the butter. The lemon brightens the raspberry flavor and adds a fresh note.
• White Chocolate Raspberry: Swap the semi-sweet chocolate chips for white chocolate chips. The sweet creaminess of white chocolate pairs beautifully with the tart raspberries.
• Almond Crumble: Replace 2 tablespoons of the flour in the streusel with almond flour and add 1/4 cup sliced almonds. Toast the almonds lightly first for extra flavor.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of the all-purpose flour. Ensure the baking powder and vanilla are gluten-free, and check the chocolate chips for any gluten-containing additives.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or reheat gently before serving.

Freezer

Freeze baked muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in the microwave.

Reheat

Reheat in a 350°F (175°C) oven for 5 to 8 minutes or microwave for 15 seconds until warm.

Store leftover muffins in an airtight container at room temperature for up to 3 days. They are best eaten within the first 2 days, as the raspberries can make them moist over time. If storing longer, refrigerate for up to a week. To refresh, microwave a muffin for 10 to 15 seconds or warm it in a toaster oven.

The streusel can be prepared up to 3 days ahead and kept in the refrigerator. The muffin batter can be made and refrigerated for up to 24 hours before baking; scoop it into the tin cold and add a few minutes to the bake time. Baked muffins freeze well for up to 2 months.

Serving ideas

Serve these muffins warm, straight from the oven, when the chocolate is still melty and the streusel is crisp. They are wonderful with a pat of butter or a drizzle of honey.

For a special brunch, serve them alongside fresh fruit and a cup of coffee or tea. The tart raspberries cut through the sweetness, making them a balanced treat.

These muffins are also delicious at room temperature, making them perfect for lunchboxes or picnics.

If you have any left, try splitting them and toasting them lightly for a few minutes in the oven to revive the crunch of the streusel. They can be served as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently asked questions

Recipe card

Raspberry Chocolate Chip Crumble Muffins

Prep 20 minCook 25 minTotal 45 minServes 12

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 cup whole milk
• 2 tbsp thick Turkish yogurt
• 2 1/8 cups all-purpose flour
• 1 packet baking powder (10g)
• 1 packet vanilla sugar (5g)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup fresh raspberries, floured
• 1 cup semi-sweet chocolate chips
• 1 tbsp cold unsalted butter, cut into small pieces
• 1 tbsp granulated sugar
• 1/2 cup all-purpose flour

Instructions

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk the melted butter with the sugar and eggs until pale and ribbony, about 1 to 2 minutes.
2. Stir in the whole milk and thick Turkish yogurt until fully combined. The batter will be thin at this point.
3. In a separate bowl, whisk together the flour, baking powder, vanilla sugar, salt, and baking soda. Add the dry mixture to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
4. Toss the fresh raspberries with a little extra flour (about 1 tablespoon) to coat. Gently fold the floured raspberries and semi-sweet chocolate chips into the muffin batter with a spatula, taking care not to crush the berries.
5. Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full. The batter will be thick.
6. In a small bowl, rub the cold butter, sugar, and flour together with your fingertips until coarse crumbs form. Scatter the streusel generously over each muffin top, and add a few extra chocolate chips if desired.
7. Bake the muffins in the preheated oven for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with only a few moist crumbs. The internal temperature of the muffins should reach 200°F (93°C) for fully set eggs.
8. Transfer the muffin tin to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins from the tin and let them cool completely on the rack. Serve warm for the best melted chocolate experience.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

340

Protein

5 g

Carbohydrates

45 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.