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
Scale
- 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!