Sometimes you want a chocolate muffin but also something a little fruity, and that’s exactly why I like making these chocolate raspberry muffins. The chocolate chips make them rich while the raspberries add little bursts of flavor in every bite. They’re easy to mix together and bake up soft with lightly golden tops. I make these when I want a simple muffin that feels a bit different from the usual ones.

Why You Will Love This Chocolate Raspberry Muffins Recipe

These chocolate raspberry muffins are simple to make and the flavor combination is really good. The chocolate chips melt into the batter while the raspberries add bright little pockets of fruit. Another reason I like this recipe is that the batter comes together quickly with basic ingredients and you don’t need any special equipment. Chocolate raspberry muffins also keep well for a few days, so they’re great to bake ahead for breakfast or snacks.

What You Will Need

You will need all-purpose flour, which forms the base of the muffin batter and gives the muffins their structure.

Granulated sugar adds sweetness and helps the muffins stay soft once they bake. Baking powder is what helps the muffins rise so they turn out light instead of dense, and salt balances the sweetness.

For the wet ingredients you’ll use milk, which adds moisture to the batter. Melted butter adds flavor and richness, and an egg helps bind everything together.

A little vanilla extract adds extra flavor that works really well with the chocolate.

The main mix-ins are fresh raspberries, which add small bursts of fruit throughout the muffins, and chocolate chips, which melt as the muffins bake and give them their chocolate flavor.

Ingredients

• ½ cup granulated sugar
• 1 ¾ cup all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup melted butter
• ¾ cup milk
• 1 large egg
• 1 teaspoon vanilla
• 1 cup fresh raspberries
• ½ cup chocolate chips

How to Make Chocolate Raspberry Muffins

Start by heating your oven to 400°F. Grease a 12-cup muffin pan or line it with paper liners and set it aside.

In a large bowl whisk together the flour, baking powder, salt, and sugar until well mixed.

In a smaller bowl combine the milk, egg, vanilla, and melted butter and whisk until smooth.

Pour the wet ingredients into the bowl with the dry ingredients and stir gently just until everything comes together.

Carefully fold in the raspberries and chocolate chips, mixing just enough to spread them through the batter.

Divide the batter evenly between the 12 muffin cups.

Bake for 20–25 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Place the muffins on a rack to cool.

Store them in a sealed container at room temperature for up to 4 days, or freeze them for up to 3 months.

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