Cakes, Breads, Muffins & Scones/ Recipes

Chocolate Raspberry Muffins

Chocolate Raspberry Muffins

 Oh, 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

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.

Chocolate Raspberry Muffins

 I really hope you give these a whirl, they were seriously delicious!




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Chocolate Raspberry Muffins

  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 min
  • Category: muffin


Delightful chocolate and raspberry muffins for a decadent taste of summer, even in the middle of wintertime!


  • 13/4 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 of chocolate chips


  1. Pre-heat 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.
  8. Cool on wire rack.


  • Serving Size: 12


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  • Reply
    Kristy Ford
    July 15, 2016 at 6:37 pm

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

    • Reply
      The Kitchen Magpie
      July 15, 2016 at 9:38 pm

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

  • Reply
    Rose-Mary Hall
    June 10, 2016 at 9:32 pm

    I’ve used this recipe. They’re awesome!

  • Reply
    January 24, 2016 at 8:40 am

    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!

    • Reply
      January 24, 2016 at 4:00 pm

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

  • Reply
    February 23, 2015 at 7:36 pm

    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!

    • Reply
      January 24, 2016 at 4:00 pm

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

  • Reply
    January 30, 2014 at 4:59 pm

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

    • Reply
      January 30, 2014 at 6:02 pm

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

  • Reply
    January 24, 2014 at 4:01 pm

    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! 😉

  • Reply
    Jennifer McAtee
    January 12, 2014 at 11:57 pm

    Oh I MUST make these! 😀

    • Reply
      January 16, 2014 at 4:40 am

      They are super delicious! Hope you love them!

  • Reply
    January 10, 2014 at 8:38 pm

    See brighter and think happier with this miraculous new product …..

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