These Raspberry Chocolate Chip Muffins with Cocoa Crumble turned out to be really, really yummy, with one caveat. They are great within a few hours coming out of the oven. The tangy raspberries play well with the chocolate chips and the crumble is a nice addition. But in a rare time that I say “eat them right away or make a half batch” they didn’t hold up well after a few hours. Mainly because the crumble got really hard, surprisingly quickly. So that was a disappointment. I suppose that you could also make them with regular (non-cocoa) crumble that doesn’t get rock hard, or just eat them very expeditiously.
