Muffin Cup Recipes – Raspberry Chocolate Chip Crumble
These bakery-style raspberry and chocolate chip muffins feature juicy raspberries, melty chocolate, and a buttery crumble topping — perfect for breakfast or snacking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
Muffins:
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1¾ cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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2 large eggs
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⅓ cup vegetable oil or melted butter
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¾ cup buttermilk or yogurt
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⅔ cup brown sugar
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1 tsp vanilla extract
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1 cup raspberries (fresh or frozen)
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¾ cup chocolate chips
Crumble Topping:
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½ cup flour
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¼ cup brown sugar
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2 tbsp granulated sugar
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¼ tsp cinnamon (optional)
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¼ cup cold butter, cubed
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
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Make the crumble by combining ingredients and cutting in butter until crumbly.
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In a bowl, mix flour, baking powder, soda, and salt.
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In another bowl, whisk eggs, oil, buttermilk, sugar, and vanilla.
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Combine wet and dry ingredients until just mixed.
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Fold in raspberries and chocolate chips.
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Divide batter into muffin cups and top with crumble.
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Bake 18–22 minutes. Cool before serving.
Notes
Store in an airtight container for 2–3 days or freeze up to 2 months. Use mini chips or chopped chocolate for variation.