Raspberry-Chocolate Chip Muffins

Raspberry-Chocolate Chip Muffins

These tender, moist muffins, packed with chocolate chips, feature a bright red heart: fresh raspberries in the center.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 369 kcal



  • 1/2 cup flour King Arthur Unbleached All-Purpose
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • salt pinch
  • 3 tbsp butter melted
  • 1/4 tsp vanilla extract


  • 1/2 cup butter melted
  • 3/4 cup milk preferably at room temperature
  • 2 eggs large, preferably at room temperature
  • 1 3/4 cups flour King Arthur Unbleached All-Purpose
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups chocolate chips
  • 24 to 36 raspberries fresh or frozen whole


  • Preheat the oven to 400°F. Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan, or lightly grease a silicone muffin pan.
  • To make the topping: Mix the ingredients together until the mixture is very moist and crumbly. Set aside.
  • In a large bowl, whisk together the melted butter, milk, and eggs.
  • In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips.
  • Add the dry mixture to the liquids and stir until combined.
  • Divide the batter evenly among the muffin cups.
  • Push three small or two large raspberries down into the top of each muffin. They don't need to be covered by batter.
  • Sprinkle the muffins with the crumb topping, using a slightly heaped tablespoon for each one.
  • Bake the muffins for 20 to 25 minutes, until they're golden brown and feel set when you touch them in the middle.
  • 10. Remove the muffins from the oven and let them stand for 5 minutes before removing from the pan.
  • 11. Store the muffins in an airtight container for up to 5 days or freeze them for up to a month.
  • 12. Makes 12 muffins


Tips from our bakers
Want to make a loaf instead of muffins? Double the batter ingredients; carefully stir the raspberries into the fully mixed batter. Scoop the batter into a lightly greased 9" x 5" pan. Sprinkle with the topping and bake in a preheated 350°F oven for 45 to 50 minutes, until a toothpick inserted into the center of the loaf comes out clean. Remove it from the oven, and cool in the pan for 5 to 10 minutes before turning it out of the pan onto a rack to cool completely.
King Arthur Flour
Photo credit: Jill Raymer


Calories: 369kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 10gCholesterol: 59mgSodium: 221mgPotassium: 171mgFiber: 1gSugar: 30gVitamin A: 435IUVitamin C: 2.7mgCalcium: 96mgIron: 1.6mg
Tried this recipe?Let us know how it was!