Best 8 Raspberry Chocolate Mini Muffins Recipes

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In the realm of delectable treats, where sweetness dances upon your tongue and aromas ignite your senses, there exists a culinary masterpiece that combines the vibrant essence of raspberries with the rich decadence of chocolate: the raspberry chocolate mini muffin. These bite-sized delights are a symphony of flavors, a harmonious blend of tart and sweet, light and decadent. Whether you're a seasoned baker seeking inspiration or a novice yearning to embark on a culinary adventure, this article will guide you through the delectable journey of creating the perfect raspberry chocolate mini muffins, ensuring that each bite transports you to a realm of pure bliss.

Let's cook with our recipes!

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 & WHITE CHOCOLATE MUFFINS



Raspberry & white chocolate muffins image

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

Provided by Liberty Mendez

Categories     Afternoon tea

Time 50m

Number Of Ingredients 11

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g raspberries (fresh or frozen)
75g white chocolate chips

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
  • Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
  • Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium

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.

MINI RASPBERRY-FILLED CHOCOLATE CUPCAKES



Mini Raspberry-Filled Chocolate Cupcakes image

Treat your guests to these delicious cupcakes layered with frosting and topped with raspberry - perfect dessert for a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 60

Number Of Ingredients 6

1 box devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
2/3 cup seedless raspberry jam
1 cup fresh or frozen (thawed) raspberries
1 container (12 oz) fluffy white whipped ready-to-spread frosting
60 fresh raspberries (from three 6-oz containers)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 60 mini muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
  • Bake 10 to 15 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 15 minutes.
  • By slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in mini cake to make opening large enough).
  • Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  • In blender, place 1 cup raspberries. Cover; pulse 20 seconds or until pureed. Press puree through small strainer to remove seeds. Pour 1/4 cup raspberry puree into medium bowl; stir in frosting until well mixed. Frost cupcakes. Garnish each with 1 raspberry.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Mini Cupcake, Sodium 85 mg, Sugar 9 g, TransFat 0 g

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 MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

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.

RASPBERRY-WHITE CHOCOLATE MUFFINS



Raspberry-White Chocolate Muffins image

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 28m

Yield 12

Number Of Ingredients 7

1 egg
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

Tips:

  • Use fresh or frozen raspberries for the best flavor. If using frozen, thaw them before adding them to the batter.
  • Be sure to use semi-sweet chocolate chips for the best balance of sweetness and bitterness.
  • Don't overmix the batter, as this can make the muffins tough.
  • Fill the muffin cups only about 2/3 full, as the muffins will rise during baking.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These raspberry chocolate mini muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, fluffy, and packed with flavor, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack or dessert, give these muffins a try!

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