Raspberry Chocolate Muffins
Raspberry Chocolate Muffins are cream cheese muffins loaded with chocolate chunks and fresh raspberries, topped with a buttery crumb topping. Melt in your mouth deliciousness!
Servings: 12
Calories: 525kcal
Ingredients
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)
Crumb Topping
- ½ cup (1 stick / 113 g) salted butter, cold
- ¾ cup all-purpose flour
- ⅓ cup confectioners' sugar
Instructions
Muffins
- 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.
Crumb Topping
- 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.
Assembly
- 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.
Nutrition
Calories: 525kcal