Raspberry Chocolate Muffins are cream cheese muffins loaded with chocolate chunks and fresh raspberries, topped with a buttery crumb topping. If you are craving more chocolate, be sure to try my Ultimate Chocolate Cupcakes.
Raspberry Chocolate Muffins
There is plenty of evidence that raspberries and chocolate go together. In fact, I have Raspberry Cheesecake Chocolate Sugar Cookies and Raspberry Cheesecake Brownies, just to name a couple of treats with this flavorful pairing. You will get both raspberry and chocolate flavors in each bite of these scrumptious muffins!
Raspberry Chocolate Muffins Ingredients
Muffins: For best results, have all the ingredients in this recipe (especially cream cheese, butter, eggs, and buttermilk) at room temperature. To be specific, room temperature ingredients should be 65-70°F.
Cake Flour: If you don’t have any in your pantry, don’t give up on the recipe, you can make your own cake flour.
Crumb Topping: This is one case where the butter should be cold! When mixing the crumb topping, the butter pieces should end up being pea-sized.
Can I Use Frozen Raspberries?
I prefer fresh raspberries in this recipe, but you could get by with frozen raspberries. Make sure to let them thaw before adding them to the batter. You will need to drain them as well. Even with all of that preparation, using frozen (and then thawed) raspberries will turn your batter pink. The flavor will still be good.
What Makes These Muffins Amazing?
They will MELT IN YOUR MOUTH. I am not kidding when I tell you this is the most tender muffin you will ever make! I tried to photograph them right out of the oven, and as you can see, I had a hard time really capturing the inside because they were so soft and delicate. And the subtle cream cheese muffin base is perfectly accompanied by the raspberry and chocolate. The muffin is so decadent and delicious, that you just might find yourself sneaking one for dessert!
How to Store & Freeze Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: These muffins have cream cheese in them so folks will naturally want to refrigerate, which is the right thing to do in this case. (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
Raspberry Chocolate Muffins
- 4 ounces cream cheese, room temperature
- ¾ cup (1½ sticks / 142 g) salted butter, room temperature
- 1½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (192 g) cake flour
- 2 tablespoons (30 g) buttermilk, room temperature
- 10 ounces semi-sweet chocolate chunks
- 6 ounces fresh raspberries, or 1 ½ cups frozen (thawed and drained)
- ½ cup (1 stick / 113 g) salted butter, cold
- ¾ cup all-purpose flour
- ⅓ cup confectioners' sugar
- Preheat oven to 325°F. Line a muffin tin with muffin liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
- Add sugar gradually and beat until lighter and fluffier.
- Add eggs, one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once and mix until just combined.
- Add in buttermilk with mixer on low and mix until just incorporated.
- Fold in the chocolate chunks and raspberries.
- Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
- Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners' sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done.
- Scoop approximately ¼ cup batter into each lined muffin cup.
- Top with the crumb topping.
- Bake 30-35 minutes, or until an inserted toothpick comes out with crumbs, but not wet batter.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.