Best 6 Raspberry Chocolate Chip Muffins Recipes

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Raspberry chocolate chip muffins are a delightful treat that combines the sweet and tangy flavors of raspberries with the rich and decadent taste of chocolate chips. Whether you're looking for a quick and easy breakfast option or a sweet snack to satisfy your cravings, these muffins are sure to please. With their moist and fluffy texture and the perfect balance of sweetness and tartness, they're a delightful treat for any occasion. So, let's dive into the world of raspberry chocolate chip muffins and explore the best recipe for creating these delectable treats at home.

Let's cook with our recipes!

RASPBERRY CHOCOLATE CHIP MUFFINS



Raspberry Chocolate Chip Muffins image

"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 34g carbohydrate, Fiber 2g fiber), Protein 4g protein.

RASPBERRY-CHOCOLATE CHIP MUFFINS



Raspberry-Chocolate Chip Muffins image

One word: Mmmmmm! Adapted from a King Arthur Flour recipe. Tried it with blueberries and it was awesome!! I have changed the temperature of the oven for 350 as 400 was a bit too high. :)

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1/2 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1 pinch salt
3 tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/2 cup margarine, melted
3/4 cup low-fat milk
2 large eggs
1 3/4 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups chocolate chips
24 -36 fresh whole raspberries (or frozen)

Steps:

  • Preheat your oven to 350°F Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.
  • Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
  • In a large bowl, whisk together the melted margarine, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.
  • Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.
  • Bake the muffins for 20 to 25 minutes, until they are golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.

Nutrition Facts : Calories 319.9, Fat 13.4, SaturatedFat 5.1, Cholesterol 31.8, Sodium 299.5, Carbohydrate 48.1, Fiber 2, Sugar 27.9, Protein 4.9

NUTTY RASPBERRY CHOCOLATE MUFFINS



Nutty Raspberry Chocolate Muffins image

These muffins came about when I was trying to create a somewhat healthy muffin for my son to eat that used up ingredients I had. I've made them twice so far, and every time they are gone within 30 minutes and got rave reviews.

Provided by naturalbornhealer

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 16

1 cup almond meal
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup white sugar
½ cup butter, room temperature
2 eggs
2 teaspoons vanilla extract
½ cup milk
½ cup plain yogurt
½ ripe banana, mashed
1 cup fresh raspberries, cut into small pieces
1 cup dark chocolate chips

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
  • Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
  • Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
  • Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
  • Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 36.1 g, Cholesterol 52.8 mg, Fat 14.5 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 8.3 g, Sodium 273.5 mg, Sugar 19.6 g

RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS



Raspberry-Filled Chocolate Chip Muffins image

I think this is a Betty Crocker recipe. Be sure to bite into one of these when they're still slightly warm--what a flavor rush;)

Provided by JamesDeansGirl

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup milk
1/3 cup vegetable oil
1 egg
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mini chocolate chip
1/4 cup raspberry jam (or your favorite flavor)

Steps:

  • Preheat oven to 400*F.
  • Grease the bottoms only of 12 standard-size muffin cups.
  • In a large bowl, beat together the milk, oil, and egg.
  • Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
  • Gently fold in the chocolate chips.
  • Fill the prepared tins 1/3 full of batter; place about 1 tsp.
  • of the jam in the center of each cup, avoiding the sides of the tins.
  • Carefully top with remaining batter.
  • If desired, lightly sprinkle the tops with sugar.
  • Bake for 18-20 minutes, or until golden brown.
  • Immediately remove muffins from the tins.
  • Serve warm or cool.
  • ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
  • ***.

Nutrition Facts : Calories 268.7, Fat 11.7, SaturatedFat 4, Cholesterol 20.5, Sodium 177.3, Carbohydrate 39.1, Fiber 1.5, Sugar 19.5, Protein 4

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS



Raspberry-White Chocolate Chip Muffins image

These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.

Provided by spaz

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups cake flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
2 cups fresh raspberries
½ cup miniature white chocolate chips
3 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons ground cinnamon
¼ cup miniature white chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
  • Sift flour, sugar, baking powder, and baking soda together in a large bowl.
  • Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
  • Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
  • Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
  • Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g

RASPBERRY & CHOCOLATE MUFFINS



Raspberry & Chocolate Muffins image

Juicy raspberries and delicious white chocolate form a great partnership in these easy-to-make muffins

Provided by barryfloyd

Time 40m

Yield Makes Muffins

Number Of Ingredients 8

300g plain flour
1 tbsp baking powder
100g caster sugar
100g unsalted butter
2 large eggs
200ml semi-skimmed milk
150g fresh raspberries
100g white chocolate

Steps:

  • Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
  • Sieve the flour and baking powder into a large bowl. Add the sugar.
  • Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
  • Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
  • Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.

Tips:

  • Use fresh raspberries. Fresh raspberries have a more intense flavor than frozen raspberries, and they will also hold their shape better in the muffins.
  • Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the batter just until the ingredients are combined.
  • Fill the muffin cups almost to the top. This will help the muffins to rise evenly.
  • Bake the muffins until a toothpick inserted into the center comes out clean. This will usually take about 20 minutes.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help to prevent the muffins from sticking to the pan.

Conclusion:

Raspberry chocolate chip muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick breakfast on the go or a special occasion brunch. With their moist texture, sweet raspberry flavor, and melty chocolate chips, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying breakfast option, give these raspberry chocolate chip muffins a try!

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