Chocolate Raspberry Muffins Recipe

This post may contain affiliate links. See our disclosure policy for more details.

If you are looking for new recipes to try, this Chocolate Raspberry Muffins recipe is a great one! A sweet muffin treat that works for dessert just as well as it works for breakfast!

Chocolate Raspberry muffins wrapped in parchment on a silver grid tray sitting on a pink table cloth with berries and chocolate chips

Chocolate Raspberry Muffins Recipe

The tangy raspberries combined with the chocolate flavor make these raspberry chocolate muffins a delicious recipe that is sure to be a breakfast favorite.

When it comes to muffin recipes, this is a fairly easy recipe that looks like it came from a fancy pastry shop and is a great alternative to traditional blueberry muffins!


Dry Ingredients:

  • 1 cup whole grain wheat flour
  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Wet Ingredients:

  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 5 ounces plain greek yogurt
  • 2 tablespoons sour cream
  • 1 cup fresh or thawed frozen raspberries (I used fresh berries)
Mixing bowl full of flour sitting on a pink table top with oil and other ingredients in background


1. Preheat the oven to 400 degrees.

2. Use paper liners to line each muffin cup in your muffin tray.

Mixing bowl on a pink table with flour and wet ingredients and fresh raspberries and chocolate chips in the background

3. In a large bowl combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Remove 1/2 cup of mixture into a large measuring cup or separate bowl and coat the semi-sweet chocolate chips. This will prevent the chocolate chips from sinking to the bottom of the muffin batter.

4. In a small bowl combine eggs, milk, oil, Greek yogurt, and sour cream.

5. Slowly pour the wet mixture into the dry mixture bowl. Combine until the two are well incorporated but do not over-mix.

Muffin batter in a bowl with raspberries and chocolate chips on a pink table top

6. Fold in the raspberries and coated chocolate chips.

7. Use an ice cream scoop to perfectly portion out your muffin batter into the lined muffin tin. Optional: sprinkle each muffin top with sanding sugar for a crunchy top to your moist fluffy muffins.

A mixing bowl full of mixed batter on a pink table top

8. Bake 15 to 18 minutes until golden brown. Cool on a wire rack before removing them from the paper liner as they are tender muffins.

6 chocolate chip muffins wrapped in parchment paper sitting on a pretty tray

Our family enjoys these warm muffins as an afternoon snack and time of year.

If you have any leftovers, store them in an airtight container at room temperature for 2-3 days for a great breakfast treat.

Fresh baked muffins sitting on white serving plates with a cup of tea and a full tray of muffins in the background

Tips for Making these Yummy Raspberry Muffins

  • I like the way that juicy fresh raspberries bake in these muffins, although you can use defrosted frozen berries if you prefer.
  • Tossing the chocolate chips in your flour mixture before adding them will prevent them from sinking to the bottom of the paper muffin liner.
  • I do not recommend using a food processor or electric mixer, as they will tend to over beat the muffin mixture. Rather, mix them in gently with a wooden spoon or spatula.
  • Mix things up a little and try making this recipe with white chocolate chips to make White Chocolate Raspberry Muffins. Likewise, try other berries for some variety!

We love delicious treats therefore this awesome recipe that is always a hit!

Make sure to check out our other favorite recipes, including this delicious chocolate bark recipe! Looking for something more practical? Try our delicious homemade no-knead wheat bread!

If you are wanting to try more berry recipes, check out our homemade Strawberry Napoleon recipe!

Similar Posts


Leave a Reply

Your email address will not be published. Required fields are marked *