Sweet bursts of fresh raspberries, rich pockets of melty chocolate, and a buttery crumble top—these Raspberry and Chocolate Chip Muffins with Crumble Topping are everything you want in a cozy, bakery-style treat. Perfect for breakfast, brunch, or dessert, they’re moist, fluffy, and packed with texture in every bite.
Whether you’re baking for guests, meal prepping for the week, or just treating yourself, this muffin recipe checks every box: easy to make, pantry-friendly ingredients, and freezer-stable.
Why You’ll Fall in Love with These Muffins
There’s something undeniably comforting about a muffin that offers just the right balance of tart fruit, sweet chocolate, and a crumbly, golden topping. These muffins rise tall and tender, with juicy raspberries providing bursts of flavor and semi-sweet chocolate chips melting into every bite.
The buttery streusel topping adds a bakery-style finish that feels indulgent, yet the base recipe uses yogurt and oil for a light, moist crumb. They’re ideal for make-ahead mornings, lunchbox treats, or impressing at weekend brunch.
Ingredient Breakdown: What Makes These Muffins Work
Let’s break down the ingredients that come together to create these irresistible muffins, layer by layer.
For the Muffin Base:
1. All-Purpose Flour
The structure of your muffins begins here. It balances softness and rise for a light, tender crumb.
2. Baking Powder + Baking Soda
A combination of both ensures tall, fluffy muffins and works beautifully with the acidity from yogurt and raspberries.
3. Salt
Just a pinch enhances the chocolate and fruity notes, balancing the overall sweetness.
4. Greek Yogurt
Adds moisture, tenderness, and a slight tang. It also reacts with baking soda for extra lift.
5. Vegetable Oil (or Melted Coconut Oil)
Oil keeps the crumb soft and moist for days—ideal if you’re making ahead.
6. Eggs
Provide structure and richness, helping the muffins rise and hold together.
7. Vanilla Extract
Adds warm, sweet depth to the flavor profile.
8. Granulated Sugar + Brown Sugar
White sugar ensures a light crumb, while brown sugar adds richness and pairs well with the chocolate and crumble.
9. Raspberries
Fresh or frozen raspberries lend a tart, fruity contrast to the sweetness of the muffin base and chocolate. Fold them gently to avoid breaking them up.
10. Semi-Sweet Chocolate Chips
Their richness balances the tart berries and melts into little pools throughout the muffins.
For the Crumble Topping:
1. All-Purpose Flour
Gives the crumble structure and body.
2. Brown Sugar
Adds deep caramel flavor and contributes to the crunchy texture.
3. Butter
Cold and cubed—this is key for a proper crumbly texture.
4. Cinnamon (optional)
Adds a warm, spiced aroma that pairs well with raspberries.
Step-by-Step Instructions: How to Bake Raspberry Chocolate Chip Muffins
These muffins come together in about 15 minutes of prep and 20 minutes of baking. Here’s how to get the perfect rise and crumb.
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with baking spray.
Step 2: Make the Crumble Topping
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Set aside in the fridge to keep the butter cold.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 4: Whisk the Wet Ingredients
In another bowl, beat together the yogurt, oil, eggs, vanilla, and both sugars until smooth.
Step 5: Combine Wet and Dry
Gently stir the wet ingredients into the dry until just combined. Do not overmix—it’s okay if a few streaks of flour remain.
Step 6: Fold in Raspberries and Chocolate Chips
Use a spatula to gently fold in the chocolate chips and raspberries. If using frozen raspberries, do not thaw them.
Step 7: Fill the Muffin Tins
Divide the batter evenly among the 12 muffin cups. They should be about ¾ full.
Step 8: Add the Crumble Topping
Sprinkle a generous amount of crumble on top of each muffin, pressing it lightly into the batter.
Step 9: Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean (avoid chocolatey spots). The tops should be golden and slightly domed.
Step 10: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips, Substitutions & Variations
Tips for Bakery-Style Muffins
-
Room Temperature Ingredients: Helps the batter come together smoothly and bake evenly.
-
Don’t Overmix: This leads to dense, chewy muffins. Mix just until combined.
-
Cold Crumble: Chill the topping before sprinkling to keep it from melting into the muffin.
-
Tall Tops: Let the batter rest for 5–10 minutes before baking to encourage rise.
Ingredient Swaps
-
Flour: Use whole wheat pastry flour for a heartier, fiber-rich muffin.
-
Yogurt: Sour cream or buttermilk also works beautifully.
-
Oil: Melted butter can be used for a richer muffin, but may slightly reduce shelf life.
Variations
-
White Chocolate & Raspberry: Swap in white chocolate chips for a sweeter contrast.
-
Lemon Raspberry: Add 1 tsp lemon zest and replace vanilla with lemon extract.
-
Nutty Crumble: Add chopped almonds or walnuts to the topping for crunch.
When to Serve These Muffins
Raspberry and chocolate chip muffins are delightfully versatile. Here are some perfect moments to enjoy them:
-
Weekend Brunch: Serve with fresh fruit, coffee, and a yogurt bar.
-
Afternoon Snack: Pair with herbal tea for a cozy midday break.
-
Holiday Morning: These feel special enough for Christmas or Mother’s Day breakfast.
-
School Lunches: Kid-friendly and easy to pack.
-
Meal Prep: Make a double batch and freeze half for later.
Nutrition & Health Notes
While these muffins do include chocolate and sugar, they offer a more balanced alternative to store-bought or bakery versions. Here’s why they’re a smart homemade choice:
-
Lower in Saturated Fat: Made with oil instead of butter.
-
Protein Boost: Thanks to Greek yogurt and eggs.
-
Antioxidants: From both raspberries and dark chocolate.
-
Fiber: If you use whole wheat flour, it boosts digestive benefits.
-
Customizable Sugar Levels: You can reduce the sugar slightly without ruining texture.
For portion control, make mini muffins—just adjust the bake time to 12–14 minutes.
FAQ: Raspberry and Chocolate Chip Muffins
1. Can I use frozen raspberries?
Yes, frozen raspberries work well—use them straight from the freezer and toss them in a bit of flour to prevent sinking.
2. How do I store these muffins?
Keep them in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days. Reheat in the microwave for 10 seconds for that fresh-baked feel.
3. Can I freeze these muffins?
Absolutely. Let them cool fully, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temp or warm gently in the oven.
4. Why are my muffins dense or flat?
Overmixing the batter or using old baking powder can cause dense muffins. Also, make sure your oven is fully preheated for a good rise.
5. Can I make these muffins dairy-free?
Yes. Use a dairy-free yogurt and chocolate chips, and opt for coconut oil or another neutral plant-based oil.
6. What chocolate chips are best for this recipe?
Semi-sweet or dark chocolate chips work best. You can also chop up a good-quality dark chocolate bar for a more rustic look.
7. Can I make jumbo muffins with this recipe?
Yes! You’ll get about 6 jumbo muffins. Bake at 375°F for 22–26 minutes or until a tester comes out clean.
Tasty Recipes Card
Description:
These Raspberry and Chocolate Chip Muffins with Crumble Topping are soft, fruity, and filled with melty chocolate in every bite—topped with a golden cinnamon streusel for the ultimate bakery-style muffin.
Ingredients:
For the Muffins:
-
2 cups all-purpose flour
-
2 tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
¾ cup granulated sugar
-
¼ cup brown sugar
-
2 large eggs
-
1 cup Greek yogurt (plain or vanilla)
-
½ cup vegetable oil
-
1 tsp vanilla extract
-
1 cup raspberries (fresh or frozen)
-
¾ cup semi-sweet chocolate chips
For the Crumble Topping:
-
½ cup all-purpose flour
-
¼ cup brown sugar
-
¼ tsp cinnamon (optional)
-
¼ cup unsalted butter, cold and cubed
Instructions:
-
Preheat oven to 375°F. Line or grease a 12-cup muffin tin.
-
In a small bowl, mix crumble ingredients and cut in butter until crumbly. Chill.
-
In a large bowl, whisk flour, baking powder, baking soda, and salt.
-
In a second bowl, mix yogurt, oil, eggs, vanilla, and both sugars until smooth.
-
Stir wet mixture into dry ingredients until just combined.
-
Gently fold in raspberries and chocolate chips.
-
Fill muffin cups ¾ full and top with crumble.
-
Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
-
Cool in pan 5 minutes, then transfer to a wire rack.
Notes:
-
For mini muffins, reduce bake time to 12–14 minutes.
-
Freeze leftovers up to 2 months.
-
Try white chocolate or lemon zest for flavor twists.
Details:
-
Prep Time: 15 minutes
-
Cook Time: 20 minutes
-
Total Time: 35 minutes
-
Yield: 12 standard muffins
