Add a fruity twist to a breakfast favorite with a quick and easy recipe for Raspberry Chocolate Chip Muffins.

A top-down view of Raspberry Chocolate Chip Muffins Recipe

Few food combos get me as excited as raspberries and chocolate. This darling duo has made many an appearance around here, from banana bread and scones to tarts and cake.

It was about time we brought this combo into the morning spotlight. Welcome to the party, Raspberry Chocolate Chip Muffins!

A glass bowl containing muffin batter, raspberries and mini chocolate chips

This tried-and-tested recipe uses a basic sour cream muffin batter, which guarantees big points on the moisture front. It’s then dressed up with juicy fresh raspberries and mini chocolate chips, ensuring a bit of fruit and a bit of chocolate in every single bite.

The real highlight here is that this basic batter can be made into any size muffins, from minis to oversize, so don’t hesitate to use whatever pan you’ve got.

Once you’ve whipped together the batter, it’s your choice whether you stick with the raspberry-mini chip combo, or if you want to get creative with other options. All forms of fruit and chocolate chips or chunks (as well as the optional nut addition) would work great in this breakfast staple.

Muffins in a baking pan with raspberries and chocolate chips
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Breakfast

Raspberry Chocolate Chip Muffins

Add a fruity twist to a breakfast favorite with a quick and easy recipe for Raspberry Chocolate Chip Muffins.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Servings 12 muffins

Ingredients 

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, at room temp
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups raspberries
  • 1 cup mini chocolate chips

Instructions 

  • Preheat the oven to 350°F. Line a muffin tin with muffin wrappers.
  • In a medium bowl, whisk together the flour, baking powder and salt. Set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, oil and sugar on medium speed until well mixed. Add the eggs, one at a time, beating well between each addition.
  • Reduce the mixer speed to low, then gradually beat in the flour mixture, sour cream and vanilla just until combined. Fold in the raspberries and chocolate chips.
  • Divide the batter among the muffin tin cups, filling each full.
  • Bake the muffins until a toothpick inserted comes out clean, 25 to 30 minutes.
  • Remove the muffins from the oven and let them cool slightly in the muffin pan before transferring them to a rack to cool completely.

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Nutrition

Calories: 383kcal, Carbohydrates: 48g, Protein: 5g, Fat: 20g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 87mg, Potassium: 179mg, Fiber: 2g, Sugar: 28g, Vitamin A: 357IU, Vitamin C: 6mg, Calcium: 89mg, Iron: 2mg

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Comments

  1. 4 stars
    These muffins are delicious. I found that although they tested done with a toothpick, the next day they had become quite wet on top. Probably moisture from the raspberries. Is this just a matter of leaving them in a few minutes longer? I don’t want them to get too dark. Thanks for your suggestions.

    1. So glad you enjoyed the recipe! And yes, the raspberries will release moisture as they settle over time.

      1. Yes, you can sub in diced apples in the same quantity as raspberries :)

  2. 5 stars
    These muffins are fantastic! I haven’t made muffins in forever and raspberries are my favorite fruit so as soon as I saw this recipe in my email inbox I knew I had to make it. So glad I did! My family really enjoyed the muffins too. Thanks for another excellent recipe, Kelly!!

    1. Hi Karen! Almond flour isn’t a 1:1 swap for all-purpose flour so I wouldn’t recommend it.