These raspberry muffins are bursting with fresh raspberries and mini chocolate chips in every single bite. Made with my go-to sour cream batter for an impossibly moist crumb, they come together quickly and disappear just as fast.
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Few food combos get me as excited as raspberries and chocolate. This darling duo has made many an appearance around here, from lava cakes with raspberry sauce and no-bake chocolate tart with raspberries to raspberry chocolate chip banana bread and chocolate raspberry cake.
It was about time we brought this combo into the morning spotlight. Welcome to the party, Raspberry Chocolate Chip Muffins!
My Go-To Sour Cream Muffin Batter
This tried-and-tested recipe uses the same sour cream muffin batter as my coffee cake muffins, cranberry orange muffins and banana chocolate chip muffins. Here’s what makes it work:
- Sour cream: Just like my chocolate chip scones, sour cream adds moisture and a subtle tang that makes the crumb impossibly soft.
- Butter AND oil: Butter brings the flavor, oil brings the moisture. Use both and you get a muffin that tastes rich and indulgent but stays tender for days.
This batter is thick, which means it holds up to generous mix-ins like whole raspberries and a full cup of chocolate chips without everything sinking to the bottom.
Here’s everything you’ll need to make these raspberry muffins:
See the recipe card for full information on ingredients and quantities.
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 muffin pan you’ve got.
Start by whisking together the flour, baking powder and salt in a medium bowl and set it aside. Combining your dry ingredients separately might feel like an extra step, but it ensures the baking powder is evenly distributed throughout the batter. Evenly distributed baking powder = every muffin rises evenly.
Next, beat together the butter, oil and sugar until well combined. (I use my stand mixer for this step but a handheld mixer or even just a good ol’ whisk works.) Add the eggs one at a time, beating well between each addition. The mixture should look smooth and slightly glossy before the next egg goes in. With the mixer on low, gradually add the flour mixture, sour cream and vanilla.
Success tip #1: Stop mixing the moment the dry streaks of flour disappear. Overmixing develops the gluten in the flour and will give you tough, dense muffins instead of the soft, tender ones you’re going for. A few small streaks of flour are actually fine. They’ll work themselves out when you fold in the raspberries.
Now fold in the raspberries and chocolate chips by hand using a rubber spatula, not the mixer. Folding rather than mixing keeps the raspberries intact so you get pockets of whole, juicy berries in every bite rather than a streaky pink batter. Think slow, gentle turns. Three or four is usually all it takes.
Success tip #2: Fill each muffin cup completely full. I know every other recipe tells you to fill them two-thirds of the way, but trust me on this one. More batter means more rise, and more rise means a tall, beautiful top.
Bake at 350°F for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean and the tops are golden. If they’re still pale and the toothpick comes out with wet batter, give them another 3 to 5 minutes. Every oven runs a little differently, so trust the toothpick over the timer every time.
Let the raspberry muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This resting time lets them firm up just enough to release from the pan cleanly without falling apart. Try not to leave them in the pan too long after that though, or the bottoms can get a little steamy and soft.
I love to serve these warm with a slather of peanut butter. SO GOOD!
FAQs
Yes! Add them straight from the freezer without thawing. Thawed raspberries release too much liquid, which makes the batter watery and turns it a shade of pink. Fold them in gently and quickly so they don’t bleed into the batter.
Yes, full-fat Greek yogurt is a great substitute here. The moisture level and tang are very similar so your muffins will still turn out tender and delicious. I wouldn’t use low-fat or non-fat yogurt as the batter may be slightly less rich.
Two likely culprits: overmixing the batter or too much flour. Overmixing develops the gluten in the flour and leads to a tough, dense crumb so stop mixing the moment the dry streaks disappear. And if you scooped your flour directly from the bag, you may have added more than the recipe calls for. Instead, spoon the flour into your measuring cup and level it off with a straight edge. Here’s a quick video that shows exactly how to measure flour.
Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20 to 30 seconds. They taste just as good as the day they were made.
Ways to Customize These Muffins
One of the things I love most about this batter is how versatile it is, and not just in terms of mix-ins. Use a standard muffin tin, go mini for a brunch spread or make them jumbo for a real showstopper. All forms of fruit and chocolate chips or chunks (as well as the optional nut addition) would work great in this breakfast staple, and with a few easy swaps you’ve got a completely different muffin:
- Add lemon zest: One tablespoon of fresh lemon zest stirred into the batter adds the perfect citrusy zing.
- Swap the chocolate chips: Take a cue from my raspberry scones recipe and use white chocolate chips. Dark chocolate chunks are always a win in my book, too!
- Switch the fruit: Blueberries, blackberries or chopped strawberries all work in place of the raspberries.
- Add a streusel topping: Mix together 3 tablespoons flour, 3 tablespoons sugar and 2 tablespoons cold butter until crumbly, then sprinkle over the tops before baking for a crunchy finish. If you love a little muffin with your streusel (same!), try my blueberry muffins with crumb topping next!
- Make them mini: Use a mini muffin tin and reduce the bake time to 12 to 15 minutes. Perfect for little hands or a brunch spread.
These raspberry muffins were made for a weekend brunch spread. Serve them warm alongside sheet pan eggs, a stack of fluffy Greek yogurt pancakes or French toast with caramelized bananas, some crispy bacon straight from the oven and a slice of ham and cheese quiche. And don’t forget a generous slather of homemade butter. However you serve them, they disappear fast. Consider yourself warned!
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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 sour cream and vanilla extract. Once combined, beat in the flour mixture.
- 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.
Kelly’s Notes
- Frozen raspberries: Add them straight from the freezer without thawing. Thawed raspberries release too much liquid, bleeding into the batter and turning it pink. Fold them in quickly and gently.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap each muffin individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 20 to 30 seconds.
- Mini muffins: Use a mini muffin tin and fill each cup completely full. Reduce the bake time to 12 to 15 minutes and start checking early since mini muffins can go from perfect to overbaked quickly.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Excellent recipe!
So glad you enjoyed it, Cheryl!
These muffins are fantastic, very moist, not very sweet and very satisfying. I’ve made this recipe 3 time this week everyone loves them
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Kelly!
If you wanted to bake this as a loaf, approx what would the bake time be?
Hi Jenifer – I’ve never made this recipe using a loaf pan so unfortunately, I’m not sure about the bake time. Would love to hear your results if you give it a shot!
These look amazing! I do have a question- I have tons of frozen, wild picked berries. Was thinking I’d combine fresh strawberries with frozen blue berries and frozen raspberries. So, should I thaw the frozen berries prior to adding, or just add a few minutes to baking time?
Hi Lisa! No need to defrost them, but I do recommend coating the berries in a little flour before gently folding them into the batter.
What if you don’t have a full mixer just an electric beater no paddles on them just basic mixer
That’ll work, Sandra! :)
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.
So glad you enjoyed the recipe! And yes, the raspberries will release moisture as they settle over time.
Can you use apples instead of raspberries?
Absolutely!
How much apple, the same as raspberries!
Yes, you can sub in diced apples in the same quantity as raspberries :)
Can I use All butter instead of using oil.
That should work!
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!!
You are so welcome, Fran! I’m absolutely thrilled you enjoyed the recipe!
What is the baking time for mini muffins? Can’t wait to try this recipe!
Thx
Hi Shirl! I’d start checking them at the 10-minute mark :)
Could I use almond flour and swerve sugar substitutes for this recipe. Thanks,
Hi Karen! Almond flour isn’t a 1:1 swap for all-purpose flour so I wouldn’t recommend it.