09/04/2026
Have you ever tried raspberries in muffins? 🍓👇
Soft, buttery, and packed with juicy raspberries and chocolate chips, then finished with a sweet cinnamon crumb topping. The perfect little weekend bake. 🤍
Ingredients
Crumb Topping
• ½ cup all-purpose flour (60g)
• ¼ cup granulated sugar (50g)
• ¼ tsp cinnamon
• Pinch of salt
• 3 tbsp melted butter (43g)
• ¼ tsp vanilla extract
Muffins
• 8 tbsp unsalted butter, melted (113g)
• ¾ cup milk (170g)
• 2 large eggs
• 1¾ cups all-purpose flour (210g)
• ¾ cup granulated sugar (149g)
• 1 tbsp baking powder (11g)
• ½ tsp salt
• 1 cup chocolate chips (170g)
• 1 cup raspberries (120g)
Directions
Preheat oven to 400°F and prepare a 12-cup muffin pan.
Mix all crumb topping ingredients until moist and crumbly. Set aside.
Whisk together melted butter, milk, and eggs. In a separate bowl, combine the dry ingredients and chocolate chips.
Combine wet and dry ingredients until just mixed. Divide batter into the pan, then top with raspberries and crumb topping.
Bake for 20–25 minutes, until golden and firm. Cool for 5 minutes before removing.
🍓 Bake it with Bakeley:
Shop the muffin pan → http://amz.do/rXDFXq
Would you add extra raspberries or extra chocolate chips? 🍓🍫 Tell us below!
And what should we bake next? Your suggestion might become our next recipe! 👇