Raspberry Chocolate Muffins

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Raspberry Chocolate Muffins will be your new favorite breakfast treat. They're bakery fresh with melted chocolate chips and crunchy muffin tops everyone loves!

muffin with a bite out of it showing raspberry and chocolate inside

Recipe Highlights

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 folks 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 makes folks happy.

muffin liner pulled down showing raspberries and chocolate inside

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.

You could actually 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.

You'll love the tartness of the raspberries paired with sweet chocolate chips that melt in your mouth. It's a match made in heaven!


  • 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
lines of muffins with chocolate chips in front on a white table

How to Make Raspberry Chocolate Muffins

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 in the recipe card.

Muffin Top Tips

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. The perfect muffin top!

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, bakery-style muffin tops make the perfect gifts!

raspberry chocolate muffins wrapped in cellophane with hello my name is tags attached

More Raspberry Recipes

Recipe Card

muffin liner pulled down showing raspberries and chocolate inside

Raspberry Chocolate Muffins

Raspberry Chocolate Muffins will be your new favorite breakfast treat. They go great with a hot cup of coffee! 
5 from 3 votes
Print Pin Rate
Course: Breakfast and Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 287kcal

*See notes in blog post for detailed tips, photos and instructions.


  • 1 cup white sugar
  • cup vegetable or canola oil
  • 1 large egg
  • 1 tsp. vanilla
  • ½ cup buttermilk
  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 cups raspberries
  • ¾ cup semi-sweet chocolate chips
  • 2 tsp. coarse sugar for topping


  • Preheat oven to 425 degrees.
  • With a mixer, blend sugar and oil together until smooth.  
  • Gradually add egg and beat for 1 minute on medium speed.
  • Stir in vanilla extract.
  • In a separate bowl, add flour, baking powder, baking soda and salt. Mix well.
  • 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.
  • Add raspberries and stir gently. 
  • Gently fold in chocolate chips.
  • Scoop batter into lined muffin tins (ad), filling them to the very top. Sprinkle batter with sugar.
  • 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.
  • Cool muffins for 5 minutes before serving.


  • 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.


Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 219mg | Potassium: 136mg | Fiber: 3g | Sugar: 23g | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    These are absolutely delicious, raspberry and chocolate go together so well in this recipe!

  2. 5 stars
    Yes, raspberries and chocolate are meant to be together. So good for breakfast; love these muffins fresh from the oven.

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