- 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.
- Remove the muffins from the oven, and let them stand for 5 minutes before removing from the pan.
- Store the muffins in an airtight container for up to 5 days, or freeze them for up to a month.
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.