Dessert

Chocolate Raspberry Muffins Recipe

Bylina moretti November 21, 2025November 21, 2025

Introduction

These chocolate raspberry muffins combine the rich flavor of chocolate chips with the fresh tartness of raspberries, making a perfect treat for breakfast or snack time. They are moist, fluffy, and easy to prepare in under 30 minutes.

The image shows six muffins arranged on a pale pink cake stand with a scalloped edge, set against a white marbled texture. Each muffin is wrapped in a patterned black and white paper liner. The muffins have a golden top with visible bits of dark chocolate and bright red raspberries baked into the light, fluffy batter. The front muffin is partially unwrapped, revealing its moist texture with raspberries and chocolate chunks inside. The overall scene is bright with a clear focus on the front muffin, showing the detailed texture of the fruit and chocolate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 400°F. Grease or line a 12-well muffin tin and set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Step 3: In a small bowl, combine the milk, beaten egg, vanilla, and melted butter.
Step 4: Pour the liquid mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Carefully fold in the fresh raspberries and chocolate chips, being gentle to prevent the raspberries from breaking too much.
Step 6: Divide the batter evenly among the 12 muffin wells.
Step 7: Bake for 20 to 25 minutes, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
Step 8: Allow the muffins to cool on a wire rack before serving.

Tips & Variations

For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
Use frozen raspberries if fresh are unavailable; do not thaw to avoid excess moisture.
Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
Try white chocolate chips instead of regular chocolate for a sweeter variation.

Storage

Store the muffins in an airtight container at room temperature for up to 4 days. To keep them longer, freeze the muffins for up to 3 months. When ready to enjoy, thaw at room temperature or warm gently in the microwave for about 20 seconds.

How to Serve

The image shows a close-up of a single muffin with a golden brown base and a light, fluffy top that is studded with chunks of dark chocolate and bright red raspberries, some of which appear slightly melted and juicy in the baked batter. The muffin sits on a soft pink cake stand with a scalloped edge, and in the blurred background, multiple muffins in patterned dark brown wrappers with chocolate and raspberries are visible. The texture of the muffin looks moist and tender, contrasting with the bits of chocolate and fruit. The setting has a clean and soft look on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but it’s best to add them to the batter while still frozen to prevent them from bleeding and making the batter too wet.

How do I know when the muffins are fully baked?

The muffins are done when the tops spring back when touched lightly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.