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 cake flour, don’t give up on the recipe! For every cup of cake flour, take your measuring cup and put 2 tablespoons of corn starch on the bottom, filling the rest with all-purpose flour. For this recipe, it calls for 1 1/2 cups of cake flour.
To make homemade cake flour for this recipe: take a 1 cup and a 1/2 cup measuring cup. Put 2 tablespoons of corn starch in the 1 cup and fill the rest of the space up with all-purpose flour. Put 1 tablespoon of corn starch in the 1/2 cup, filling the remaining space with all-purpose flour. It is not a perfect substitution, but it will work in a pinch!
Raspberries: I prefer fresh raspberries. But, you could get by with frozen raspberries; just make sure to let them thaw before adding them to the batter. You will need to drain them as well! And using frozen will mean the muffins will end up a bit pinker overall.
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.
How to Make Raspberry Chocolate Muffins
To make the raspberry chocolate muffin batter, it’s a matter of gradually incorporating and mixing the ingredients. (Full recipe in Recipe Card below)
- Preheat the oven to 325°F and line your muffin tin with muffin liners.
- Using a stand mixer with a paddle attachment, combine the cream cheese and butter until smooth. Remember, room temperature cream cheese and butter are key! If you forgot to take them out of the refrigerator, don’t use a microwave; cut up the butter into small pieces to help it get to room temperature faster. Put the cream cheese, with the foil still on, in a bowl of warm water to speed up the process. (You could also cut up the cream cheese like the butter.)
- Next, gradually add the sugar.
- Then, add eggs one at a time, beating them well after each one has been added.
- Add the vanilla.
- Mix in all the flour at once and mix it until it is combined.
- Pour in the buttermilk and mix on low until incorporated.
- Fold in the chocolate chunks and raspberries.
- Finally, remove the bowl and use a spatula to get every last bit of batter incorporated.
- Scoop about 1/4 cup of the batter into each muffin cup.
Don’t forget about the crumb topping for these raspberry chocolate muffins! It is one of my favorite parts!
To make the topping, simply use your hands to mix together the cold butter, flour, and confectioners’ sugar. Make sure the butter is no larger than the size of a pea. Bake the muffins for about 34 minutes. Muffins are done when an inserted toothpick comes out with a few crumbs on it, but not wet batter.
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, you just might find yourself sneaking one for dessert!
Looking for More Muffin Recipes?
Pumpkin Cream Cheese Swirl Muffins
- 4 ounces (1/2 package) cream cheese, room temperature
- 3/4 cup (142g or 1 1/2 sticks) salted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (192g) cake flour
- 1/8 cup (30g) buttermilk, room temperature
- 10 ounces semi-sweet chocolate chunks
- 6 ounces fresh raspberries, or 1 1/2 cups frozen (thawed and drained)
- 1/2 cup (1 stick) butter, cold
- 3/4 cup all-purpose flour
- 1/3 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 1/4 cup batter into each lined muffin cup.
Top with the crumb topping.
Bake 34 minutes, or until an inserted toothpick comes out with crumbs, but not wet batter.