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Chocolate Raspberry Muffins

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Chocolate Raspberry Muffins
Chocolate Raspberry Muffins

These Chocolate Raspberry Muffins are a long time favourite of my kids! It’s the time of year to get back to baking for school and work lunches again, isn’t it? The Christmas and New Year’s parties are all done with and it’s time to get our kitchens back to normal. With that said, it’s time to make muffins again for us, as the kids basically live off of muffins in their lunches.

While raspberries are fairly pricey at this time of year, I always find that a burst of summer taste in the middle of winter can cheer you up like nothing else. This is why we can and preserve our summer tastes, so that we can enjoy them in the deep, dark, dreary winter months

I didn’t use my stash of frozen raspberries for this but you can, however use them with the knowledge that the berries will squish through the muffins more than fresh ones will. I love a good berry squish throughout a muffin. Just look at that delight below! Oh, that one squished up so nicely and the muffin is so gorgeous now!

Chocolate Raspberry Muffins

More Muffin Recipes For You to Try

Embrace the inevitable fact that the raspberries are going to squish and just be excited that the chocolate and raspberry flavor is going to knock your socks off! I just loved this flavor combination.  I really hope you give these a whirl, they were seriously delicious!

Love,

Karlynn

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Chocolate Raspberry Muffins

 

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Chocolate Raspberry Muffins

Delightful chocolate and raspberry muffins for a decadent taste of summer, even in the middle of wintertime!
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Course
Breakfast Meals
Cuisine
Muffins
Servings
12
Calories
192
Author
Karlynn Johnston

Ingredients

  • 1 3/4 cup all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter
  • 1 egg
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 cup fresh raspberries
  • 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 400 degrees.

  2. In a large bowl whisk together the dry ingredients. 

  3. Combine the milk. beaten egg, vanilla and butter in a small bowl. 
  4. Pour the liquid into the dry ingredients and mix until just combined. 

  5. Stir in the raspberries and chocolate chips gently.

  6. Divide the batter between 12 lined muffin tins.

  7. Bake at 400 degrees for 20-25 minutes, until browned on top. Cool on wire rack.

Nutrition Information

Calories: 192kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 26mg, Sodium: 149mg, Potassium: 186mg, Fiber: 1g, Sugar: 14g, Vitamin A: 180IU, Vitamin C: 2.6mg, Calcium: 88mg, Iron: 1.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kristy Ford says

    Best muffins ever! I make these often. My son can’t have eggs and I substitute with flaxseed and they are amazing.

    • The Kitchen Magpie says

      Ooh good to know they are good egg-free!!

  2. Dee says

    I made these yesterday together with my 4 year old, I only had mixed frozen berries so i used those. The muffins turned out very very yummy! I have a few left over today, I think they taste even better now. Thank you for this recipe!

    • thekitchenmagpie says

      @Dee That’s awesome to hear! I’m so glad that you liked them!

  3. JB says

    I made these a couple of days ago. I used frozen raspberries that I lightly coated in flour first. Also, I used white chocolate chips and added a white chocolate drizzle on top. They were amazing! I took some to a friend, and she was upset that she had to share with her husband. They were phenomenal! 

    I did not line the muffin cups, just used spray, and they came out very easily. 

    These were so quick and easy to make, I will be making them a lot. Thank you for the recipe!

    • thekitchenmagpie says

      @JB How did I miss this photo? Those look AMAZING!!!!

  4. Heather says

    Made these muffins last night and my husband ate most of them!! Will defiantly be making them again…delicious and so easy to make!! 

    • thekitchenmagpie says

      @Heather Fabulous! Yes, husbands are like that, aren’t they…. glad you all liked them, hope you managed to have a taste!

  5. lisa says

    These look very good, I will give them a try! I especially love the sugar amount. I just saw a good looking recipe for banana crumb cake and it had 2c sugar per 2c flour plus the sweetness of 3 bananas.. yuck! 😉

    • thekitchenmagpie says

      They are super delicious! Hope you love them!

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