muffin liner pulled down showing raspberries and chocolate inside

Raspberry Chocolate Muffins

In a perfect world, I’d be eating Raspberry Chocolate Muffins for breakfast every single day. They’re that delicious. However, I have to be good sometime. Just not today.

If you put a bunch of people in a room and asked them what their favorite flavor combo was, I bet most would say raspberries with chocolate. There’s just something about the tartness of raspberries mixed with the sweet bitter taste of dark chocolate that floats my boat. How about yours?

Why You’ll Love This Recipe

This recipe is a cousin of my Best Ever Blueberry Muffins, which means it uses the same base ingredients. The flavor is completely different though, which makes it stand alone.

I guess you could almost categorize Raspberry Chocolate Muffins as a dessert. I mean, they taste like cake. Really good cake. The kind of cake you want to eat with a cup of coffee in the morning.

Shopping List

  • sugar
  • canola or vegetable oil
  • large egg
  • vanilla
  • buttermilk
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • raspberries
  • semi-sweet chocolate chips
  • coarse sugar for topping

Step by Step Instructions

With a mixer, blend the sugar and oil together until smooth. Add egg and beat well. Stir in the vanilla.

In a separate bowl, add flour, baking powder, baking soda and salt. Mix well, then gradually pour the dry ingredients into the wet ingredients as you alternate with the buttermilk. Mix with a spatula until just wet. The batter will be thick, but try not to over mix.

Add the raspberries and stir a couple of times. Next, gently stir the chocolate chips into the batter.

Fill the cups of a muffin tin pan (ad) with liners, then add batter to the very top of each one. Sprinkle sugar on top of each muffin. Bake as directed below.

Tips and FAQs

To make muffin tops rise, you have to implement a little science.

Did you know the acid in the buttermilk reacts with the baking soda and causes carbon dioxide to release? This creates a bubbly effect which makes the muffins rise into mounds.

It’s also important to preheat your oven to 425 degrees. Bake the muffins for 5 minutes at a high temperature until they start to rise. Then, turn the heat down to 375 degrees and bake for an additional 15 to 20 minutes until golden brown on top. They should spring back to the touch when done.

Trust me on this…the high temperature technique makes a huge difference. And, cute little muffin tops make the perfect gifts!

More Raspberry Recipes to Love

Print
muffin liner pulled down showing raspberries and chocolate inside

Raspberry Chocolate Muffins


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x

Description

Raspberry Chocolate Muffins will be your new favorite breakfast treat. They go great with a hot cup of coffee! 


Scale

Ingredients

  • 1 cup white sugar
  • 1/3 cup vegetable or canola oil
  • 1 large egg
  • 1 tsp. vanilla
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups raspberries
  • 3/4 cup semi-sweet chocolate chips
  • 2 tsp. coarse sugar for topping

Instructions

  1. Preheat oven to 425 degrees.
  2. With a mixer, blend sugar and oil together until smooth.  
  3. Gradually add egg and beat for 1 minute on medium speed.
  4. Stir in vanilla extract.
  5. In a separate bowl, add flour, baking powder, baking soda and salt. Mix well.
  6. Alternate adding dry ingredients to wet ingredients with buttermilk. Use a spatula and scrape the edges. The batter will be thick, but try not to over mix.
  7. Add raspberries and stir gently. 
  8. Gently fold in chocolate chips.
  9. Scoop batter into lined muffin tins (ad), filling them to the very top. Sprinkle batter with sugar.
  10. Bake at 425 degrees for 5 minutes, then lower the temperature of the oven to 375 degrees and bake for 15 to 20 more minutes. Oven temps may vary, so check frequently to make sure muffins are not over baked. They should spring back to the touch in the middle when done.
  11. Cool muffins for 5 minutes before serving.

Notes

Ovens vary, so check to see if you need to increase baking time.

Store leftover muffins in the refrigerator.

Freeze leftovers muffins for up to 3 months. Thaw overnight in the refrigerator for best results.

  • Category: Breakfast and Brunch
  • Method: Oven
  • Cuisine: American

Keywords: raspberry chocolate muffins, best muffins ever, raspberries, chocolate, buttermilk, breakfast, brunch, bakery

Keep in Touch…

Like what you see? Be sure to subscribe to my NEWSLETTER so you’ll never miss a thing!

Check out my best dishes each week on Meal Plan Monday, Pin Junkie and The Weekend Potluck.

I’d love to hear what you think about this recipe. Please leave a comment and *STAR* rating below…

Leave a Comment

Your email address will not be published. Required fields are marked *

*