Wednesday, June 17, 2015

Raspberry Chocolate Chip Streusel Muffins

The morning after our house warming party, which came on the heels of weeks months! of exhausting work on our house, we took a much-needed break.  After sleeping in, and then finishing the cleanup from the party the night before - the cleanup not being nearly as fun as one might think - we closed the curtains, snuggled on the couch and enjoyed a movie day in our pajamas.

I had baked about a thousand cookies two days before, all of which were completely demolished at the party, and my feet were still aching.  But on the weekends, I can't help my urge to bake and style photo shoots of my baked goods.

It didn't take long to mix up these muffins, and their sweet fragrance, along with the scent of brewing coffee, filled the house with lovely aromas for our day of relaxation.

The muffins were light and subtly sweet, with the texture of coffee cake.  The tart raspberries melted into the batter, creating juicy bursts of fruit throughout to complement the dark chocolate chips.  And crumbly streusel topping is always my favorite way to finish a muffin.  Everything is better with streusel, really.

I admit, I went on a little bit of a shopping spree at Shop Sweet Lulu.  But who could resist all these pretty things when there was a sale?  Their new "It's a Party" line is just too cute for words, and the berry baskets and little wooden spoons with bows are probably my favorite thing right now.  And those ballerinas dancing on a jade green cake stand?  I'm in love.

And fresh berries taste so much sweeter when served in a dainty basket, I think.

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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


  1. Raspberry and chocolate are irresistible together!

  2. And how cute is just everything here?
    Love your taste.

    1. I seriously could buy everything from Shop Sweet Lulu! So many cute things to choose from.


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