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Raspberry Chocolate Chip Muffins Everyone Loves

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Tender, moist raspberry and chocolate chip muffins with a crisp crumble topping — bakery-style muffins bursting with flavor and texture.

Ingredients

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Muffin Batter:

  • 1 3/4 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup melted butter

  • 1/4 cup neutral oil

  • 2/3 cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/2 cup buttermilk or Greek yogurt

  • 1 cup raspberries (fresh or frozen)

  • 1/2 cup chocolate chips

Crumble Topping:

  • 1/3 cup flour

  • 2 tbsp brown sugar

  • 2 tbsp cold butter, cubed

  • Optional: 2 tbsp oats or chopped nuts

Instructions

  • Preheat oven to 375°F. Line muffin tin with 12 liners.

  • Make crumble topping: rub butter into flour and sugar until crumbly. Chill.

  • In a large bowl, whisk butter, oil, and sugar. Add eggs, vanilla, and buttermilk.

  • In another bowl, whisk flour, baking powder, baking soda, salt.

  • Add dry to wet, stir gently. Fold in raspberries and chocolate chips.

  • Divide into muffin cups. Top with crumble.

  • Bake 20–24 minutes until golden and springy.

  • Cool slightly and serve warm or room temp.

Notes

  • Don’t overmix.

  • Use frozen berries straight from the freezer.

  • Muffins freeze well for 2 months.

Find it online: https://flavorlyzo.com/raspberry-chocolate-chip-muffins-everyone-loves/