These Double Chocolate Raspberry Muffins are rich, moist, and packed with decadent chocolate flavor and bursts of juicy raspberries. With a tender crumb and bakery-style texture, they’re the perfect treat for breakfast, afternoon snacking, or dessert. Whether served warm or at room temperature, they deliver a satisfying combination of sweet chocolate and tart berries in every bite.

Why You’ll Love This Recipe

These muffins are a chocolate lover’s dream with their deep cocoa flavor and melt-in-your-mouth chocolate chips. The addition of fresh raspberries brings a natural tartness that balances the richness of the chocolate beautifully. They’re easy to make, freeze well, and are suitable for all occasions—whether you’re baking for a crowd or preparing a sweet treat for yourself.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup plain yogurt or sour cream
• 1/2 cup milk (dairy or non-dairy)
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 3/4 cup chocolate chips (plus extra for topping)
• 1 cup fresh raspberries (plus extra for topping)

Directions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, brown sugar, granulated sugar, yogurt (or sour cream), milk, oil, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
5. Carefully fold in the chocolate chips and raspberries.
6. Divide the batter evenly among the muffin cups. Top each with additional raspberries and chocolate chips if desired.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Allow to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Servings and timing

This recipe makes 12 muffins. Preparation takes about 10 minutes, and baking time is 18–20 minutes.

Variations

• Dairy-Free: Use non-dairy milk and yogurt alternatives such as almond or oat milk and coconut yogurt.
• Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
• Mini Muffins: Use a mini muffin tin and reduce baking time to 10–12 minutes.
• Extra Fruit: Add chopped strawberries or blueberries alongside the raspberries for more variety.
• Nutty Version: Stir in chopped walnuts or pecans for added crunch and richness.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 15–20 seconds or bake in a low oven for a few minutes to restore freshness.

FAQs

Can I use frozen raspberries?

Yes, but do not thaw them before mixing into the batter to prevent discoloration and excess moisture.

How do I prevent the raspberries from sinking?

Toss them lightly in a bit of flour before folding them into the batter to help distribute them evenly.

Can I make these muffins vegan?

Yes, use plant-based milk and yogurt, replace eggs with flax eggs, and ensure the chocolate chips are dairy-free.

Why did my muffins turn out dense?

Overmixing the batter can cause dense muffins. Stir just until ingredients are combined.

Can I use only brown or granulated sugar?

Yes, though a mix of both provides better flavor and texture. Using only one will slightly alter the result.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—if it comes out with a few moist crumbs, they are ready.

Can I make the batter ahead of time?

It’s best to bake the batter right after mixing, but you can prep the dry and wet ingredients separately ahead of time.

What kind of chocolate chips should I use?

Semi-sweet or dark chocolate chips work best for a rich flavor. Milk chocolate is sweeter and can also be used.

Can I use Dutch-process cocoa powder?

Yes, but since Dutch-process cocoa is less acidic, it may slightly affect the muffin’s rise. Stick with natural cocoa if possible.

Are these muffins suitable for kids?

Absolutely. They are soft, chocolatey, and have a fun burst of berry flavor, making them a great treat for children.

Conclusion

Double Chocolate Raspberry Muffins are a bakery-style indulgence you can enjoy anytime at home. With simple ingredients and easy steps, they come together quickly and deliver rich chocolate flavor balanced with tart raspberries. Perfect for sharing or storing for later, these muffins are a crowd-pleaser you’ll want to make again and again.

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