Indulge in these delightful Double Berry Chocolate Chip Muffins, bursting with the flavors of juicy summer fruits and sweet chocolate. These muffins are incredibly versatile, perfect for a quick breakfast on the go, effortless entertaining, or satisfying afternoon snacks. They are also a guaranteed hit with kids!
Muffins are a beloved staple in our household. Their simplicity makes them an ideal option for experimenting with diverse flavor combinations. From sweet to savory, or a delightful blend of both, muffins are the ultimate snack for busy families with active lifestyles.
While our classic Blueberry Lemon Muffins often take the spotlight, and our Apple Cinnamon Veggie Muffins serve as a go-to healthy snack option, sometimes it’s irresistible to merge our fondness for spring and summer berries with our year-round passion for chocolate. There’s no denying that I seize every opportunity to incorporate chocolate, a sentiment I’ve happily passed down to my children.
Making the Best Double Berry Chocolate Chip Muffins
These Double Berry Chocolate Chip Muffins are generously filled with fresh raspberries and blueberries. However, if these berries are not in season when you’re ready to bake, feel free to use frozen berries. We always keep a stock of frozen fruits from our summer berry-picking adventures. When our own supply runs out, I appreciate the convenience of our local grocery store’s organic frozen berries. As you can see, I used a combination of fresh and frozen berries in this particular batch of muffins.
Consider expanding your berry selection by incorporating strawberries, blackberries, or marionberries, either in addition to or as a substitute for raspberries and blueberries. The more the merrier!
I like to use a blend of semi-sweet chocolate chips and semi-sweet chocolate chunks. I primarily choose this combination because I admire how chocolate chunks tend to maintain their shape, delivering a more pronounced chocolate burst with each bite. However, you can use all chocolate chips if that’s what you have available.
The streusel topping is relatively easy to prepare, and I frequently use it for numerous muffins we bake. Of course, omitting the streusel topping is an option, but I genuinely believe these muffins taste significantly better with it!
Double Berry Chocolate Chip Muffins Recipe
Double Berry Chocolate Chip Muffins
Marlynn Schotland
20
25
5
55
12
muffins
Equipment
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Mini muffin pan
Ingredients
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½ cup unsalted butter, melted -
¾ cup granulated sugar -
1 cup buttermilk or homemade dairy-free buttermilk, see Notes section for making homemade buttermilk -
1 large egg, lightly beaten -
1 teaspoon vanilla extract -
2 cups all-purpose flour -
1 tsp baking soda -
¼ tsp kosher salt -
½ cup fresh or frozen blueberries -
½ cup fresh or frozen raspberries -
¾ cup semi-sweet chocolate chips or chocolate chunks
Streusel Topping
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⅔ cup all-purpose flour -
¼ cup brown sugar -
¼ cup granulated sugar -
¼ tsp ground cinnamon -
6 tbsp unsalted butter, cut into small cubes -
¼ cup chocolate chips or chocolate chunks
Instructions
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Preheat oven to 375°F degrees. Grease a 12-cup muffin tin or prep muffin tin with cupcake/muffin wrappers.
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Melt ½ cup butter in a microwave. Allow to cool slightly at room temperature.
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In a stand mixer mixing bowl, mix sugar, melted butter, buttermilk, and vanilla on low speed until just combined.
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In another medium bowl, sift together flour, baking soda, and salt.
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Keep mixer on low and slowly add in dry mixture, 1/2 cup at a time, until combined.
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With a spatula, gently fold in blueberries, raspberries, and chocolate chips into the mix. Be careful not to overmix.
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Use a large cookie or ice cream scoop to school muffin mix evenly divided into each greased muffin