Raspberry Chocolate Chip Muffins Recipe
Sweet meets tart in these ridiculously good raspberry chocolate chip muffins. Fresh raspberries bring a juicy zing, while melty chocolate chips add indulgence. The perfect combo. They’re soft, moist, and loaded with flavor—not the sad, dry muffins you regret buying. These bake up fluffy, require zero special skills, and disappear in minutes. You’ll wonder why you ever settled for store-bought. Perfect for breakfast, snacking, or whenever you need a treat. Whip them up, take a bite, and prepare for everyone to ask, “When are you making these again?”
Raspberry Chocolate Chip Muffins Recipe
Moist, fluffy muffins packed with juicy raspberries and rich chocolate chips. An easy, crowd-pleasing treat that’s impossible to resist.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- ¾ cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup chocolate chips
- ¾ cup fresh raspberries
Instructions
- Preheat the oven: Heat it to 350°F (175°C). Line or grease a muffin tin.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Prepare wet mixture: In another bowl, whisk melted butter, sugar, eggs, milk, and vanilla extract.
- Combine: Gradually fold dry ingredients into wet, stirring until just combined.
- Add mix-ins: Gently fold in chocolate chips and raspberries. Don’t overmix.
- Fill muffin cups: Divide batter evenly, filling each about ¾ full.
- Bake: Place in the oven for 20 minutes or until a toothpick comes out clean.
- Cool slightly & enjoy: Let them sit for 5 minutes before devouring.
Notes
Nutritional Values (Per Muffin)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
Vitamin & Mineral Content (Per Muffin)
- Vitamin C: 8%
- Iron: 6%
- Calcium: 5%
- Magnesium: 4%
- Potassium: 4%
Tips for Extra Flavor
- Use dark chocolate for a richer taste.
- Add a pinch of cinnamon for warmth.
- Sprinkle raw sugar on top for a crunchy finish.
- Swap half the flour for almond flour for a nutty twist.
