Deliciously Moist Muffins with Bursts of Raspberries & Gooey Chocolate
Hey Kitchies! 🍫🍓
Is there anything better than the smell of freshly baked muffins wafting through your kitchen? These Raspberry Chocolate Muffins are the perfect balance of sweet, tart, and chocolatey goodness — like little bakery-style treats made right in your own home.
Imagine biting into a soft, moist muffin with melty chocolate chunks and juicy raspberries bursting in every bite. These muffins are easy to make, naturally sweetened, and perfect for breakfast, brunch, or even a midday snack with your coffee.
They’re the kind of muffins that disappear off the counter faster than you can say, “I’ll just have one…”
Why You’ll Love These Raspberry Chocolate Muffins
✅ Bakery-style texture (soft + fluffy)
✅ Naturally sweetened with honey or maple syrup
✅ Loaded with fresh raspberries + rich dark chocolate
✅ Perfect for breakfast or dessert
✅ Freezer-friendly
How These Muffins Became a Family Favorite 🍫🍓
A few weeks ago, I made these muffins on a lazy Sunday morning. My little one helped sprinkle the chocolate chips on top, and my husband couldn’t resist sneaking one before they even cooled down.
Now, these muffins have officially earned their place in our weekend baking rotation. There’s just something about the combo of tart raspberries and melty chocolate that makes everyone happy — even the picky eaters in the house!
Why These Raspberry Chocolate Muffins Are a Must-Try
What Makes Them Special
- Made with simple pantry ingredients
- Not too sweet, but just sweet enough
- The perfect balance of chocolate + fruit
- Stay moist for days
- Delicious warm or cold
Tips for the Best Raspberry Chocolate Muffins
Kitchies Secrets 🍓🍫
- Use Greek yogurt to keep the muffins super moist
- Don’t overmix the batter — a light hand makes soft muffins
- Fresh raspberries work best, but frozen will work too (just don’t thaw them first!)
- Add a sprinkle of coarse sugar on top for that bakery-style crunch
Substitutions & Variations
Make these muffins your own!
| Swap This | For This |
|---|---|
| All-Purpose Flour | Whole Wheat Flour |
| Honey | Maple Syrup |
| Coconut Oil | Melted Butter |
| Dark Chocolate | White Chocolate |
| Raspberries | Blueberries or Chopped Strawberries |
Make It Healthier
- Use whole wheat flour instead of white flour
- Swap half the coconut oil for applesauce
- Use stevia-sweetened chocolate chips for a lower sugar option
Storage + Freezing Tips
These muffins keep fresh for 3-4 days in an airtight container at room temperature.
Want to freeze them? Pop them in a freezer bag and they’ll last for up to 3 months — perfect for busy mornings!
And there you have it!
These Raspberry Chocolate Muffins are little pockets of joy that make mornings feel special without any fuss.
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Raspberry Chocolate Muffins
Description
These Raspberry Chocolate Muffins are the perfect balance of sweet, tart, and chocolatey goodness — like little bakery-style treats made right in your own home.
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier twist)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil (melted) or butter
- ½ cup honey or maple syrup
- 2 eggs
- ½ cup Greek yogurt (or plain yogurt)
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, if out of season)
Instructions
Let’s Bake These Little Beauties
- Preheat + Prep
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with a little oil.
- Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Whisk the Wet Ingredients
In another bowl, whisk the melted coconut oil, honey, eggs, Greek yogurt, and vanilla extract until smooth.
- Combine + Fold
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix — a few lumps are totally fine!
- Add the Chocolate + Raspberries
Gently fold in the chocolate chunks and raspberries. (Pro Tip: Toss the raspberries in a little flour first to keep them from sinking to the bottom!)
- Fill + Bake
Spoon the batter into your muffin tins, filling them about ¾ of the way full. Sprinkle a few extra chocolate chunks on top if you’re feeling fancy.
Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool + Enjoy
Let them cool for 5 minutes in the pan, then transfer to a wire rack. Best enjoyed warm with melty chocolate in every bite!
