This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
Chocolate Raspberry Muffins
Chocolate Raspberry Muffins are unbelievably delicious! They’re a blend of sweet, chocolatey goodness and tart, juicy raspberries. They’re perfect for breakfast, a mid-afternoon snack, or even a dessert with a cup of coffee. This recipe in particular is very easy to make, so if you want muffins an hour from now, go grab a whisk! You’ll be enjoying these chocolate raspberry muffins in no time!
I’m obsessed with anything that comes in muffin form. For a real treat, try an easy Chocolate Chip Muffin recipe. Need something sweeter? How about Vanilla Cupcakes with Chocolate Frosting? You can’t go wrong with either.
Why You’ll Love Raspberry Chocolate Muffins
This recipe is easy to love!
- The combination of chocolate and raspberries is delicious!
- These are tender and fluffy, and won’t come out dry.
- They taste like bakery-style muffins with flaky insides and a crunchy muffin top.
- Every bite has plenty of chocolate and raspberries, a heavenly experience for sure.
Helpful Equipment To Make Chocolate Raspberry Muffins
You just need a few simple kitchen tools for this recipe!
- Measuring cups and spoons
- Cupcake/muffin tray
- Mixing bowl
- Stand mixer or hand mixer
- Large portioning scoop
- Wire cooling rack
* 2 cups of self-raising flour
* 3/4 cups of caster sugar
* 1 medium egg
* 1/4 cup of vegetable oil
* 1 cup of milk
* 125g of Raspberries
* 100g of chocolate (chopped or chips)
How To Make Chocolate Raspberry Muffins
First, preheat your oven to 350°F (180°C). Line a muffin tin with liners (or spray it with cooking spray).
Next, sift the flour into a large mixing bowl, then add the sugar. Whisk together until well combined. Make a large well in the center of the ingredients.
In a separate bowl whisk together the egg, milk, and oil. Pour the wet ingredients into the dry mixture. Fold together with a mixing spoon until your batter is mostly combined, but still has a few lumps.
Add the chocolate and raspberries and gently fold them in without breaking the raspberries.
Pour the batter into your muffin cups about ⅔ full. Bake for 25-28 minutes, until an inserted toothpick comes out clean or with a few moist crumbs on it.
These muffins take only 10 minutes to prep, so they’ll be in the oven in no time.
What kind of chocolate goes best with raspberries?
Dark chocolate goes really well with raspberries, because it is not as sweet as milk chocolate, and has a rich, intense flavor that blends nicely with the tartness of raspberries. Dark Chocolate Raspberry Muffins are absolutely delicious, so you can use dark chocolate chips in this recipe. You can also try semi-sweet chocolate or white chocolate.
How do I make sure my muffins are moist?
To almost guarantee your muffins will be moist, just be careful not to overmix your batter. When you mix too much, the gluten changes and it makes the muffins tough and dry. You can also use oil instead of butter. While butter has a lovely flavor, it weighs down the batter, making them more dense and thick. Make sure to store them properly too; keep them at room temperature in an airtight container instead of covering them with plastic wrap.
Here are some great ways to change up these double chocolate raspberry muffins:
- Add a sprinkle of coarse sugar on top of each muffin before baking for a sweet and crunchy muffin top.
- Use different fruits, like cranberries or blueberries.
- Add a teaspoon of lemon zest to the batter for a touch of citrus. This goes really nicely with the raspberries.
- Add 1/2 cup of chopped nuts to the batter. I especially like almonds or walnuts.
- Make mini muffins for a fun and bite-sized treat. Reduce the baking time by half and keep a close eye on them so they don’t burn.
Flour: Self-rising flour can be substituted with all-purpose flour plus 1 teaspoon of baking powder.
Oil: Vegetable oil can be substituted with coconut oil, or, in a pinch, melted unsalted butter.
Milk: Cow’s milk can be substituted with almond, coconut, or soy milk.
Tips & Tricks and Recipe Notes
- If you don’t have muffin liners, be sure to grease the muffin tin well to prevent sticking.
- If you use frozen raspberries, be sure to thaw them on paper towels to soak up any water before using. This will prevent the muffin batter from becoming too wet.
- Don’t overfill your muffin liners. ⅔ full is perfect; your muffins will be nicely risen but shouldn’t overflow your muffin cups.
How to Store
Keep these muffins in an airtight container for up to 3 days on the counter (not in the fridge).
You can also freeze these muffins for up to 3 months in a Ziploc bag or airtight container.
If you want them hot again, wrap them in foil and reheat in the oven for 5-7 minutes at 350F.
Is it better to eat a chocolate chip muffin or a chocolate chip cookie?
This is up to you! Both chocolate chip muffins and chocolate chip cookies have sugar and simple carbs like flour in them, so if you’re looking for a healthier option, you may opt to use natural sugars as sweeteners. A muffin may provide a more filling snack if you want an option that keeps you full longer.
Can I make muffins dairy-free?
Yes! You can make muffins dairy free. Muffin recipes normally all for oil instead of butter, and you can always substitute milk for a non-dairy option like almond or soy milk. Check your chocolate chips to make sure they’re dairy free as well.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of the self-rising flour.
Can I use other types of berries in this recipe?
Yes, you can use any type of berry that you like. Other berries that will taste great are blueberries, blackberries, and strawberries. I recommend using fresh berries, but thawed frozen berries will also work.
Chocolate Raspberry Muffins are beyond yummy with their fruit and chocolate blend.. They’re awesome for breakfast or as a snack and come together in less than 10 minutes for a treat that’s both super convenient to make.Print
If you’d like to save it for later, please save it to Pinterest.