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Chocolate Raspberry Muffins Recipe

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★★★★★

4.7 from 53 reviews

Delight in these moist and flavorful Chocolate Raspberry Muffins, combining tart fresh raspberries and rich chocolate chips in a tender, buttery muffin base. Perfect for breakfast, snack, or dessert, these muffins bake quickly and are easy to prepare, delivering a balanced sweetness with a hint of vanilla.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar

Wet Ingredients

  • ¼ cup melted butter
  • 1 large egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh raspberries
  • ½ cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Grease a 12-well muffin tin or line it with muffin cups and set aside to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar to evenly distribute all the dry ingredients.
  3. Mix Wet Ingredients: In a separate small bowl, combine the melted butter, beaten egg, milk, and vanilla extract until well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to ensure tender muffins.
  5. Fold in Raspberries and Chocolate Chips: Carefully fold in the fresh raspberries and chocolate chips, distributing them evenly throughout the batter without breaking the raspberries.
  6. Fill Muffin Wells: Divide the batter evenly among the 12 prepared muffin wells, filling each about 3/4 full for optimal rise and shape.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
  8. Cool and Store: Remove the muffins from the oven and let them cool in the tin briefly before transferring to a wire rack to cool completely. Store muffins in a closed container at room temperature for up to 4 days or freeze for up to 3 months.

Notes

  • Use fresh raspberries for the best texture and flavor; frozen can be used but may increase moisture content.
  • Do not overmix the batter to keep muffins light and fluffy.
  • You can substitute almond milk or any other milk alternative as preferred.
  • For a richer flavor, use dark chocolate chips instead of regular ones.
  • If you don’t have muffin liners, greasing the tin thoroughly prevents sticking.
  • To thaw frozen muffins, leave them at room temperature for a couple of hours or warm briefly in the microwave.

Keywords: Chocolate Raspberry Muffins, Breakfast Muffins, Easy Muffin Recipe, Berry Muffins, Chocolate Chip Muffins

Find it online: https://foodbylina.com/chocolate-raspberry-muffins-recipe/