These Raspberry Muffins with Chocolate Chips are the perfect sweet treat for breakfast or brunch. Make this recipe for moist, tender muffins packed with sweet chocolate chips and juicy, fresh raspberries!
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If you’ve been a reader of The Busy Baker for awhile now you’ll already know how much I looooooove muffins! These Raspberry Muffins with Chocolate Chips are the perfect hybrid snack/dessert muffin! They’re not quite as sweet as cake or a cupcake, but they’re oh so decadently packed with fresh juicy raspberries and dark chocolate chips. Trust me, you’re going to LOVE them!!
Ingredients for Raspberry Muffins
To make these Raspberry Muffins with Chocolate Chips you’ll need:
- Flour
- Sugar
- Salt
- Baking powder
- Egg
- Milk
- Vegetable oil
- Vanilla extract
- Fresh raspberries
- Dark chocolate chips
How to make the perfect raspberry muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Use fresh berries. Using fresh raspberries instead of frozen means they’ll be juicier, more flavourful, and the excess liquid from the frozen berries won’t change the texture or consistency of the muffin batter.
- Mix the fresh fruit with the dry ingredients first. Adding the raspberries to the flour mixture coats the raspberries in the flour, making sure the raspberry juice doesn’t bleed and colour the batter. It also helps the raspberries not to sink to the bottom of the muffins when baking. This trick also works for chocolate chips!
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use high quality chocolate chips! Semi-sweet, milk, dark, or even white – any chocolate chips will work in this recipe, but be sure to use good quality chocolate chips…they’ll make or break these muffins!
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I hope you love this delicious muffin recipe as much as we do! Let me know in the comments below, what’s your favourite muffin recipe to make? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
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Raspberry Muffins with Chocolate Chips
Recipe: Equipment
Recipe: Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- 1 cup fresh raspberries
- 1 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 4 tablespoons vegetable oil
Recipe: Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
- Add the chocolate chips and raspberries to the flour mixture and stir gently to combine.
- Measure the milk into a 2-cup size liquid measuring cup.
- Add the egg, vanilla and vegetable oil and whisk them together with a fork.
- Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain. Try not to crush the raspberries too much as you stir.
- Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
- Bake the muffins at 375 degrees Fahrenheit (190 degrees Celsius) for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe: Notes
Storage Instructions
These muffins keep well in an airtight container for up to 3 daysFreezer Instructions
Freeze these muffins in an airtight container or freezer bag for up to 3 months.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I substitute almond flour for the regular flour in this recipe ?
I’ve never tried that substitution in this recipe but I suggest that you replace the bluberries in my Low Carb Bluberry Muffins with half raspberries and half chocolate chips! Happy baking ☺️ https://thebusybaker.ca/best-ever-low-carb-blueberry-muffins/
Can theses be frozen? Please
Hi Jo! They freeze well in an airtight container for up to 3 months, but make sure you defrost them in the fridge overnight!🙂
Made them with strawberries and these were fantastic! A nice hearty breakfast with a delightful yet mild flavor. Thank you!