Double Berry Chocolate Chip Muffins
Packed with bright blueberries, raspberries, and a mix of chocolate chips and chocolate chunks, these muffins are perfect for breakfast, lunch, snack, or dessert!
Prep Time20 mins
Cook Time25 mins
Cooling Time5 mins
Total Time55 mins
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup buttermilk or homemade dairy-free buttermilk see Notes section for making homemade buttermilk
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
- 3/4 cup semi-sweet chocolate chips or chocolate chunks
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 6 tbsp unsalted butter, cut into small cubes
- 1/4 cup chocolate chips or chocolate chunks
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin or prep muffin tin with cupcake/muffin wrappers.
Melt 1/2 cup butter in a microwave. Allow to cool slightly at room temperature.
In a stand mixer mixing bowl, mix sugar, melted butter, buttermilk, and vanilla on low speed until just combined.
In another medium bowl, sift together flour, baking soda, and salt.
Keep mixer on low and slowly add in dry mixture, 1/2 cup at a time, until combined.
With a spatula, gently fold in blueberries, raspberries, and chocolate chips into the mix. Be careful not to overmix.
Use a large cookie or ice cream scoop to school muffin mix evenly divided into each greased muffin tin or cupcake/muffin wrapper. Top with handful of streusel topping (see below). Then add 4-6 chocolate chips or chocolate chunks on top of each muffin.
Make the Streusel Topping
In a medium bowl, mix together the flour, both sugars, cinnamon, and cubed cold butter using your hands or two forks. Mix together until the mixture is crumbly.