Raspberries aren’t usually the first fruit people think of when making muffins, but they should be—especially when you pair them with chocolate chips! These raspberry muffins are a fantastic way to mix up your morning muffins; the flavor combination can’t be beaten.
Why I Think You’ll Love This Recipe
- Chocolate and raspberries are a perfect sweet-and-tart combination in a muffin. Raspberries are plentiful during the summer months, and baking with them is a great way to use them.
- I love the flavor combination of raspberry and chocolate – give these a try, and let me know what you think in the comments!
Raspberry Muffins
These raspberry muffins are a long-time favorite of my kids, probably because of the chocolate chips I add to them. It’s getting to be the time of year to get back to baking for school and easy work lunches again. With that said, muffins are always a top choice in my house for all of us in the morning; the kids can grab these on the way out to university classes, and I can eat something quickly and then start my day.
You Can Use Muffin Liners
These muffins can be easily baked in a paper muffin liner, which helps the baking pans stay clean and prevents sticking. However, you can also spray the muffin tin with cooking spray, and they will bake up perfectly as well.
Preserve Those Summer Raspberries
While raspberries are plentiful at this time of year, I always find that a burst of any summer berry in baking can cheer you up like nothing else in the winter.
Freeze fresh raspberries flat on a baking sheet, then transfer them to a sealed freezer-safe bag to enjoy in the winter months.
How To Make Chocolate Raspberry Muffins
- Preheat your oven to 400°F. Grease or line a 12-well muffin tin and set aside.
- Whisk together the dry ingredients.
- In a separate bowl, Add the milk, egg, vanilla, and butter.
- Mix the dry and wet ingredients. Stir in the raspberries and chocolate chips gently.
- Pour into 12 muffin tin cups evenly
- Bake for 20-25 minutes, Cool on a wire rack.
Karlynn’s Tips
- You can use frozen raspberries. Defrost them on paper towels until they are almost completely defrosted but still hold their shape.
- If you mix the batter a little more, the berries will break up and turn the batter a bit pink, and there will be fewer pockets of juicy berries. For those picky kids, this is a great option.
More Chocolate Chip Muffin Recipes For You to Try
Embrace the inevitable fact that the raspberries will squish a little in the batter, and just be excited that the chocolate and raspberry flavor will knock your socks off! I loved this flavor combination. I really hope you give these a whirl; they were seriously delicious!
Happy Baking
Love,
Karlynn
More Muffin Recipes For You to Try!
Chocolate Raspberry Muffins
Ingredients
- 1 ¾ cup all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- ½ cup chocolate chips
Instructions
- Preheat your oven to 400°F. Grease or line a 12-well muffin tin and set aside.
- In a large bowl whisk together the dry ingredients.
- Combine the milk, beaten egg, vanilla, and butter in a small bowl.
- Pour the liquid into the dry ingredients and mix until just combined.
- Stir in the raspberries and chocolate chips gently.
- Divide the batter between the 12 muffin wells.
- Bake for 20-25 minutes, until the top springs back when touched and a toothpick inserted comes out clean. Cool on a wire rack.
- Store in a closed container for up to 4 days at room temperature, or freeze for up to 3 months.
Notes
Nutrition
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Patricia says
Delicious and easy to make. Thank you.
Heidi Paulus says
I am going to be making these, but I have a question, can this recipe be exchanged to a bread?
Val Peterson says
I found l had to add more milk, l couldn’t even stir it to mix . Probably only about another 1/4 c.
They are very good!
Dani says
Just pulled these out of the oven for the first time! Wow! I couldn’t wait and had to try one right. Even as I singed my taste buds I could taste the delightfullness. Added a tad bit extra milk to help mixing.
Kristy Ford says
Best muffins ever! I make these often. My son can’t have eggs and I substitute with flaxseed and they are amazing.
The Kitchen Magpie says
Ooh good to know they are good egg-free!!
Rose-Mary Hall says
I’ve used this recipe. They’re awesome!
Dee says
I made these yesterday together with my 4 year old, I only had mixed frozen berries so i used those. The muffins turned out very very yummy! I have a few left over today, I think they taste even better now. Thank you for this recipe!
thekitchenmagpie says
@Dee That’s awesome to hear! I’m so glad that you liked them!
Ann Caffrey says
I always use your strawberry muffin recipe, sometimes switch to blueberries, I really have to try this one now. The strawberry/blueberry ones are so popular, can’t make enough of them.
JB says
I made these a couple of days ago. I used frozen raspberries that I lightly coated in flour first. Also, I used white chocolate chips and added a white chocolate drizzle on top. They were amazing! I took some to a friend, and she was upset that she had to share with her husband. They were phenomenal!
I did not line the muffin cups, just used spray, and they came out very easily.
These were so quick and easy to make, I will be making them a lot. Thank you for the recipe!
thekitchenmagpie says
@JB How did I miss this photo? Those look AMAZING!!!!
Heather says
Made these muffins last night and my husband ate most of them!! Will defiantly be making them again…delicious and so easy to make!!
thekitchenmagpie says
@Heather Fabulous! Yes, husbands are like that, aren’t they…. glad you all liked them, hope you managed to have a taste!
lisa says
These look very good, I will give them a try! I especially love the sugar amount. I just saw a good looking recipe for banana crumb cake and it had 2c sugar per 2c flour plus the sweetness of 3 bananas.. yuck! 😉
Jennifer McAtee says
Oh I MUST make these! 😀
thekitchenmagpie says
They are super delicious! Hope you love them!
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