Chocolate Chunk Raspberry Muffins
Sink your teeth into these tender and irresistible Chocolate Chunk Raspberry Muffins, a delightful marriage of rich, melty chocolate and the bright, juicy tang of fresh raspberries. Perfectly moist thanks to the addition of buttermilk and a tender crumb created by careful folding of the ingredients, these muffins strike the perfect balance between sweet indulgence and fruity freshness. Easy to whip up in just 35 minutes, these bakery-style treats are ideal for breakfast, brunch, or an afternoon pick-me-up. With golden tops speckled with melted chocolate and vibrant berries, they’re as visually stunning as they are delicious. Whether paired with a cup of coffee on a cozy morning or served as a dessert, these muffins are guaranteed to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh raspberries
- 0.5 cup semi-sweet chocolate chunks
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the buttermilk, melted unsalted butter, vanilla extract, and egg until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; it's okay if there are some small lumps remaining.
Gently fold in the fresh raspberries and semi-sweet chocolate chunks, being careful not to crush the raspberries.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 206.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
