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Chocolate Chip-Raspberry Muffin Tops

Betty Crocker Kitchens
Updated Oct 14, 2022
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Colorful, fresh raspberries are the perfect addition to these streusel-topped chocolate chip muffin tops! Simply stir berries into your Betty Crocker™ Chocolate Chip Muffin Tops Mix batter, then bake. Finish with a super simple icing for a pretty presentation. That's breakfast or a sweet treat over and done with—in just an hour!

Chocolate Chip-Raspberry Muffin Tops

  • Prep Time 15 min
  • Total 60 min
  • Servings 16
  • Ingredients 5
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Ingredients

Muffin Tops

Icing

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk

Instructions

  • Step 
    1
    Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
  • Step 
    2
    In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
  • Step 
    3
    Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
  • Step 
    4
    In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

Nutrition

150 Calories
6g Total Fat
1g Protein
23g Total Carbohydrate
15g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a gentle hand when stirring, and avoid overmixing the berries into the batter; raspberries are very fragile and easily will break down.
  • tip 2
    Use a cookie scoop to drop batter into neatly rounded tablespoonfuls onto cookie sheet.
  • tip 3
    Parchment paper makes for easy cleanup! If you don’t have any parchment paper, grease cookie sheet.
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