Raspberry-Chocolate Chip Muffins

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Raspberry-Chocolate Chip Muffins

star rating (5) rate this recipe »
Published prior to 2008

These tender, moist muffins, packed with chocolate chips, feature a bright red, fresh raspberry center.

Crumb Topping
1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1/4 teaspoon cinnamon
pinch of salt
3 tablespoons butter, melted
1/4 teaspoon vanilla extract

Muffin Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons Signature Secrets Culinary Thickener (optional; to prevent chocolate chips from sinking to the bottom of the muffins)
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups chocolate chips
24 to 36 fresh (or frozen) whole raspberries

Preheat your 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.

Prepare the crumb topping by mixing the ingredients together until 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, thickener, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.

Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don’t need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin. Here’s a hint: to make crumb topping adhere better, spray each topped muffin with Quick Shine.

Bake the muffins for 20 to 25 minutes, until they’re golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.
Yield: 12 muffins.


  • star rating 05/03/2011
  • dobj from KAF Community
  • I love this recipe but didn't use the crumb topping indicated, I made mine with nuts and no cinnamon instead. I used fresh raspberries and added fiori di sicilia in the batter. The muffins came out moist and so tasty. I made them several times...
  • star rating 02/11/2011
  • akmagoon from KAF Community
  • I had the same problems as other bakers. I over filled the muffin pan and the muffins took a long time to cook(almost double). The were cooking so slowly the though my oven was broken. But a batch of blueberry muffins came out perfectly. These muffins were delicious, but ugly. A hybrid of a muffin and cookie. but be sure not to overfull the muffin tin, it will not work out for you!
  • star rating 10/01/2010
  • stamperb from KAF Community
  • Easy to make, very tasty, good texture, delicious. Different. They would have made another six muffins though. The cups were a bit too full.
  • star rating 03/13/2010
  • M Brown from East Texas
  • Very tasty and easy to make. I did have a small technical problem, however, due to using individual silicone muffin holders rather than a muffin pan. They must be a slightly smaller size so it would have helped to know "fill 2/3 full" or whatever rather than just "divide evenly between 12 muffins". That might have kept them from spilling over like they did. The "spilled over" parts ended up being a bit browner and tasted very good though, so it was only a cosmetic disaster, and not a taste one. A hint for the topping --- if, like me, you are a klutz and end up with extra topping everywhere but the tops of the muffins, and esp. if using individual muffin holders on a baking sheet, try this: Get a pastry brush and use it like a broom. On the baking sheet I just "swept" the crumbs to one corner then used a spatula to lift the crumbs off the baking sheet. Less messy than if I had left them all over the place.
    I love the idea of a cosmetic mess instead of a taste one! When the recipe doesn't specify how full to fill a muffin tin, 2/3 is a good rule of thumb to go by. Molly @ KAF
  • star rating 03/02/2010
  • from STL
  • I made this substituting 1/2 cup of the flour for white whole wheat and using 3/4 cup mini chocolate chips (1 1/3 sounded a little excessive.) They had flat tops and weren't as pretty as I had hoped because the raspberries in the middle kept them from rising high on top. I should have pushed the raspberries all the way into the center even though it said not to, I was afraid that they would sink but they didn't move at all. I could still see them peeking through the crumb topping when they were done. I didn't use the thickener but the chocolate chips didn't sink either. They tasted great. Surprisingly, not too sweet or rich.