Dark Chocolate Chunk Raspberry Crumb Muffins
Some recipes are so incredible they earn themselves a permanent spot in the baking rotation, and these Dark Chocolate Chunk Raspberry Crumb Muffins are definitely going to be one of those recipes. They balance rich chocolate flavor with bursts of raspberry, making them just as fitting for a weekend brunch as they are for an afternoon snack. A soft cocoa muffin base, a surprise cookie dough center, and a simple chocolate crumble topping come together in a way that feels special without being complicated. If you’re looking for a muffin that delivers on flavor, texture, and ease, this is one worth baking.
Servings: 12 Dark Chocolate Chunk Raspberry Crumb Muffins
Ingredients
Chocolate Crumble Topping:
- 1/4 c. salted butter, room temperature
- 1/3 c. granulated sugar
- 1/2 c. all-purpose flour
- 3 tbsp. dark cocoa powder
- 1/3 c. mini chocolate chips
Muffins:
- 2 1/2 c. all-purpose flour
- 1 c. granulated sugar
- 1/2 c. dark cocoa powder
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 c. whole milk
- 2 large eggs
- 8 tbsp. butter, melted and cooled
- 1 tsp. pure vanilla extract
- 1 heaping c. fresh or frozen raspberries
- 1/2 c. dark chocolate chunks or chips
- Optional: 2 tsp. instant coffee, enhances chocolate flavor
Center & Topping:
- 6 cubes of Wooden Spoon® Cookie Dough
- Optional: Vanilla cane sugar, for sprinkling
Featured Flavor
Make It Happen
Step 1
Start by making the crumble topping. In a small bowl, whisk together flour, cocoa powder, and sugar. Cut in the butter using a fork or your fingers until crumbly. Stir in the chocolate chips then set aside in the refrigerator while you prep the batter.
Step 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, instant coffee (if using), and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Step 3
Make a well in the bowl with the dry ingredients. Pour the wet ingredients into the center of the well and gently stir in with a wooden spoon until just combined. Do not overmix. Then, gently fold in the dark chocolate chunks and raspberries.
Step 4
Preheat the oven to 400°F. Spray or line a 12-cup muffin pan. Fill the muffin cups about 1/3 full with batter, placing a 1/2 cube of cookie dough in the center. Cover with more batter until cups are 3/4 full.
Step 5
Top the muffin batter generously with the chocolate crumble. Add a few extra raspberries or chocolate chips if you’d like. Then, you can sprinkle the tops lightly with vanilla cane sugar.
Step 6
Bake for 20-25 minutes, until the tops are set and a toothpick inserted (avoiding the cookie dough) comes out mostly clean. Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely before sharing with your family, friends, or neighbors (or…you can keep them all for yourself; no judgement here!).
Storage Information
Cover leftover muffins tightly with plastic wrap or in an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
