Raspberry Chocolate Muffins
Indulge in the irresistible combination of tart raspberries and rich chocolate with these decadent Raspberry Chocolate Muffins, the perfect treat for breakfast, dessert, or a mid-day snack! Made with a blend of cocoa powder and semi-sweet chocolate chips, these muffins deliver a deep, fudgy flavor that pairs beautifully with bursts of fresh, juicy raspberries in every bite. Quick and easy to make, this recipe uses pantry staples like all-purpose flour, milk, and vanilla extract, coming together in just 35 minutes from prep to bake. Lightly dusted with powdered sugar for an optional finishing touch, these bakery-worthy muffins are soft, moist, and sure to satisfy every chocolate lover. Whether you're looking to impress guests or simply enjoy a sweet homemade treat, these raspberry chocolate muffins are guaranteed to hit the spot. Perfectly portable and packed with flavor, they’re a must-try delight!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 Egg
- 1.5 cups Fresh raspberries
- 0.75 cups Semi-sweet chocolate chips
- Optional: Powdered sugar for dusting
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until well combined.
Slowly pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix.
Fold in the fresh raspberries and chocolate chips, being careful not to crush the raspberries.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, dust the cooled muffins with powdered sugar before serving.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 364.6 g | 133% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 98.0 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 470 mg | 36% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 2662 mg | 57% | |
*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.
