Raspberry Chocolate Chip Streusel Muffins

Raspberry Chocolate Chip Streusel Muffins


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup whole milk
  • 1 heaping cup fresh raspberries
  • 2/3 cup bittersweet chocolate chips


  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 3 tablespoons unsalted butter, cold

Preheat the oven to 375 and line a muffin pan with 12 liners.  In a bowl, whisk together the flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla and milk.  Pour the wet ingredients into the dry and whisk just until moistened.  Fold in the raspberries and chocolate chips.  Divide the batter between the muffin cups, filling them nearly full.

In a small bowl, use a pastry cutter to combine the streusel ingredients until moist and crumbly.  Scatter over the batter.

Bake for 17-22 minutes, until a toothpick comes out clean.  Cool for 5 minutes, then serve warm.  The muffins will keep for several days, stored at room temperature in an airtight container.

Yields 12 muffins

Recipe from Curly Girl Kitchen