Raspberry Chocolate Chip Muffins
Treat yourself to the perfect balance of tart and sweet with these irresistible Raspberry Chocolate Chip Muffins. Bursting with juicy raspberries and pockets of melted semi-sweet chocolate, these moist and tender muffins are a delightful way to start your morning or satisfy an afternoon craving. With just 15 minutes of prep time and a simple yet foolproof blending technique, these bakery-style muffins come together effortlessly in your own kitchen. Perfectly golden and studded with fruit and chocolate, they’re made with pantry staples like all-purpose flour, sugar, and vanilla, while the addition of fresh or frozen raspberries adds a vibrant, fruity twist. Serve them warm for a melty chocolate treat or enjoy them at room temperature with a cup of coffee or tea. These muffins are a crowd-pleasing favorite that’s perfect for breakfast, brunch, or even dessert, and they store well for up to three days—though we doubt they’ll last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.3 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup raspberries (fresh or frozen)
- 0.75 cups semi-sweet chocolate chips
- 1 tablespoon all-purpose flour (for tossing raspberries)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.
In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. The batter will be slightly lumpy.
In a small bowl, toss the raspberries with the 1 tablespoon of flour to prevent them from sinking in the batter.
Gently fold the raspberries and chocolate chips into the batter using a spatula, being careful not to crush the berries.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with only melted chocolate (avoid testing through a raspberry).
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 238.5 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 347 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 988 mg | 21% | |
*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.
