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Double Chocolate Raspberry Muffins

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Moist, rich chocolate muffins bursting with melty chocolate chips and juicy raspberries. These bakery-style treats are perfect for satisfying sweet cravings while offering a pop of fresh fruit flavor. Ideal for breakfast, snack, or dessert.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk eggs, brown sugar, granulated sugar, yogurt, milk, oil, and vanilla until smooth.
  4. Pour wet ingredients into the dry and mix until just combined. Do not overmix.
  5. Gently fold in chocolate chips and raspberries.
  6. Divide batter evenly into muffin cups. Top each with a few extra raspberries and chocolate chips.
  7. Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool on a wire rack. Serve warm or at room temperature.

Notes

  • Use frozen raspberries if fresh are not available—do not thaw before adding to batter.
  • Substitute Greek yogurt for a protein boost.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: chocolate raspberry muffins, double chocolate muffins, bakery-style muffins, easy muffin recipe, chocolate breakfast muffins

Find it online: https://foodiecara.com/double-chocolate-raspberry-muffins/