Raspberry Chocolate Chip Muffins

Treat yourself to the perfect balance of tart and sweet with these irresistible Raspberry Chocolate Chip Muffins. Bursting with juicy raspberries and pockets of melted semi-sweet chocolate, these moist and tender muffins are a delightful way to start your morning or satisfy an afternoon craving. With just 15 minutes of prep time and a simple yet foolproof blending technique, these bakery-style muffins come together effortlessly in your own kitchen. Perfectly golden and studded with fruit and chocolate, they’re made with pantry staples like all-purpose flour, sugar, and vanilla, while the addition of fresh or frozen raspberries adds a vibrant, fruity twist. Serve them warm for a melty chocolate treat or enjoy them at room temperature with a cup of coffee or tea. These muffins are a crowd-pleasing favorite that’s perfect for breakfast, brunch, or even dessert, and they store well for up to three days—though we doubt they’ll last that long!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups milk
• 0.3 cups vegetable oil
• 1 teaspoons vanilla extract
• 1 large egg
• 1 cup raspberries (fresh or frozen)
• 0.75 cups semi-sweet chocolate chips
• 1 tablespoon all-purpose flour (for tossing raspberries)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined.

Step 3

In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and egg until well blended.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix. The batter will be slightly lumpy.

Step 5

In a small bowl, toss the raspberries with the 1 tablespoon of flour to prevent them from sinking in the batter.

Step 6

Gently fold the raspberries and chocolate chips into the batter using a spatula, being careful not to crush the berries.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 8

Bake the muffins in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with only melted chocolate (avoid testing through a raspberry).

Step 9

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1016.9g)

Amount per serving	% Daily Value*
Calories	2405.3

Total Fat 49.7g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 236.0mg	0%
Sodium 2264.8mg	0%
Total Carbohydrate 466.3g	0%
Dietary Fiber 30.6g	0%
Total Sugars 238.5g
Protein 49.7g	0%

Vitamin D 134.3IU	0%
Calcium 346.6mg	0%
Iron 16.7mg	0%
Potassium 988.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.8%

Protein: 7.9%

Carbs: 74.3%