Raspberry and Chocolate Chip Muffins with Crumble Topping
Deliciously fluffy muffins bursting with fresh raspberries and chocolate chips, topped with a rich crumble for added texture.
Ingredients
Main Ingredients
- 2 cups all-purpose flour For a fluffy texture.
- 1/2 cup granulated sugar Just the right amount to sweeten without overpowering.
- 2 teaspoons baking powder To help them rise beautifully.
- 1/2 teaspoon baking soda For that extra lift.
- 1/2 teaspoon salt Balances sweetness.
- 1 large egg Helps bind it all together; feel free to use a flax egg for a vegan option.
- 1 cup buttermilk Adds richness; you can substitute with almond milk and vinegar if dairy-free.
- 1/4 cup vegetable oil For moisture; melted coconut oil works too!
- 1 cup fresh raspberries These gems of summer add a burst of flavor.
- 1/2 cup chocolate chips Use semi-sweet, dark, or even milk chocolate, depending on your preference.
Crumble Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter, cubed Adds a rich, buttery flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well blended.
- In a separate bowl, beat the egg, then add buttermilk and vegetable oil. Stir the mixture until combined.
- Pour the wet ingredients into the dry ones, using a spatula to gently mix until just combined. Take care not to overmix; you want your muffins to be light and fluffy.
- Gently fold in fresh raspberries and chocolate chips, taking care to avoid crushing the berries.
Crumble Topping Preparation
- In a small bowl, mix together the flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Baking
- Divide the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping generously over each muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
To keep these muffins fresh, store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. You can also freeze them for later enjoyment—just wrap each muffin in plastic wrap and store in a freezer bag.