These bakery-style raspberry chocolate muffins are an irresistible combination of tangy raspberries and luscious Chocolate! With their moist texture, bursts of juicy raspberries, and pockets of melted Chocolate; these muffins are a delightful treat for any time of day.
Flavorful muffins are a favorite treat of mine! Check out these cream cheese and apple butter muffins, the best-spiced apple cider muffins, or these blueberry muffins with lemon and cardamom for more options!
Why You Will Love This Recipe:
- The perfect flavor: The tartness of raspberries perfectly complements the rich sweetness of chocolate chips, creating an exquisite balance of flavors in every bite.
- Moist and Tender Texture: These muffins boast a soft and tender crumb, ensuring a delightful snack!
- Quick and Easy: With simple ingredients and straightforward instructions, this recipe is perfectly easy!
- Perfect for any occasion: Enjoy these muffins as a delicious breakfast treat, an afternoon snack, or a delightful addition to brunches and gatherings.
- Frozen Raspberries - Frozen raspberries are key for baked goods! Frozen berries end up transferring less moisture to the muffins and keep the structure muffins.
- Chopped Chocolate: chopping a high-quality baking chocolate bar like Ghirardelli into small pieces yields the best result for these muffins! Chopping the chocolate into small mini chocolate chip-sized pieces ensures that every bite has a hit of chocolate and that it melts right into the batter. You could also substitute for mini chocolate chips.
- Eggs: The eggs in this recipe work double-time as a binding agent for all the ingredients, but they also help the muffins rise.
- All-purpose flour: The flours are what gives the muffin its structure.
- Sugar: sugar is what makes these muffins sweet and tasty.
See recipe card for quantities.
How to make this recipe:
Chop the chocolate into mini chocolate chip-sized pieces.
Then cream the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add, then mix in the milk and vanilla.
Mix in the dry ingredients, chocolate, and raspberries.
Scoop the batter into a lined muffin tin, sprinkle with coarse sugar, and bake!
- Do not thaw the raspberries before adding them to the batter. This will help prevent them from adding too much moisture to the muffins.
- For an extra burst of raspberry flavor, sprinkle a few additional raspberries on top of each muffin before baking.
- Consider using dark chocolate chips for a more intense chocolate flavor or white chocolate chips for a sweeter twist.
- To make the muffins even more indulgent, sprinkle a little sugar on top of each muffin before baking to create a crunchy, sweet crust.
- Feel free to use whole wheat flour or a combination of all-purpose and whole wheat flour for a slightly heartier muffin.
- Customize the muffins by adding chopped nuts, such as walnuts or almonds, for extra texture and flavor.
These muffins will keep for up to three days in an air-tight container.
Several things make muffins and cake light and fluffy—having all the ingredients at room temperature ensures that they can effectively bind and rise. Also, whipping the butter and sugar adds to the bake's rise.
Looking for other recipes like this? Try these:
These bakery-style raspberry chocolate muffins are an irresistible combination of tangy raspberries and luscious Chocolate!
- ½ cup softened butter
- 1 cup sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups frozen raspberries
- 1 dark chocolate baking bar or ⅔ cup mini chocolate chips
- 3 tablespoons coarse sugar
- Preheat the oven to 375 degrees.
- Chop the chocolate into mini chocolate chip sized pieces.
- Then cream the butter and sugar until light and fluffy. Then add the eggs, one at a time. Add, then mix in the milk and vanilla.
- Next, whisk together the flour, salt, and baking powder.
- Add the flour and milk mixtures into the butter and sugar mixture alternating between the two.
- Fold in the raspberries and chopped chocolate.
- Add the batter to a lined muffin tin and sprinkle coarse sugar and more raspberries on top of the batter. And bake 30-35 minutes.