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!
More Muffin Recipes For You to Try
- Chocolate Chip Pumpkin Muffins
- Chocolate Chip Banana Muffins
- The Best Bakery Style Blueberry Muffins
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!
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Chocolate Raspberry Muffins
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Total Time
- 25 minutes
- Breakfast Meals
- Karlynn Johnston
- 1 3/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
- Preheat your oven to 400 degrees.
- In a large bowl whisk together the dry ingredients.
- Combine the milk. beaten egg, vanilla and butter in a small bowl.
- Pour the liquid into the dry ingredients and mix until just combined.
- Stir in the raspberries and chocolate chips gently.
- Divide the batter between 12 lined muffin tins.
- Bake at 400 degrees for 20-25 minutes, until browned on top. Cool on wire rack.
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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Comments & Recipe Tips Share a tip or comment!
Val Peterson says
I found l had to add more milk, l couldn’t even stir it to mix . Probably only about another 1/4 c.
They are very good!
Just pulled these out of the oven for the first time! Wow! I couldn’t wait and had to try one right. Even as I singed my taste buds I could taste the delightfullness. Added a tad bit extra milk to help mixing.
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!!
Rose-Mary Hall says
I’ve used this recipe. They’re awesome!
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!
@Dee That’s awesome to hear! I’m so glad that you liked them!
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!
@JB How did I miss this photo? Those look AMAZING!!!!
Made these muffins last night and my husband ate most of them!! Will defiantly be making them again…delicious and so easy to make!!
@Heather Fabulous! Yes, husbands are like that, aren’t they…. glad you all liked them, hope you managed to have a taste!
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! 😉
Jennifer McAtee says
Oh I MUST make these! 😀
They are super delicious! Hope you love them!
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