Raspberry and Chocolate Chip Muffins

These raspberry and chocolate chip muffins are the perfect blend of tart and sweet, with bursts of juicy raspberries and melty chocolate chips in every bite. Soft, moist, and fluffy, they make a fantastic breakfast treat, afternoon snack, or anytime indulgence. Whether freshly baked or prepped ahead for the week, I love how easy and delicious they are.

Why You’ll Love This Recipe

I love how these muffins come together in just a few simple steps, using basic pantry ingredients. The combination of sweet chocolate chips and tangy raspberries creates a bakery-style flavor that’s irresistible. They stay moist for days and taste just as good the next morning. Plus, I can easily double the batch and freeze some for later.

I Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Milk (or buttermilk for added richness)
• Vegetable oil or melted butter
• Vanilla extract
• Fresh or frozen raspberries
• Semi-sweet chocolate chips

Directions

1. I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, I mix the eggs, milk, oil (or butter), and vanilla extract until combined.
4. I pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. I fold in the raspberries and chocolate chips, being careful not to overmix.
6. I divide the batter evenly among the muffin cups, filling each about ¾ full.
7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. I let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-sized muffins. It takes about 10 minutes to prepare and 20 minutes to bake. From start to finish, I can have these muffins ready in under 35 minutes.

Variations

Sometimes I swap the semi-sweet chocolate chips for white chocolate to change things up. When I’m feeling indulgent, I add a crumb topping made of butter, flour, and brown sugar for a bakery-style twist. I’ve also tried using mixed berries, which works beautifully with the chocolate. For a healthier version, I sometimes replace half the flour with whole wheat and cut back a little on the sugar.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them individually wrapped in plastic wrap, then place them in a freezer bag. To reheat, I microwave one muffin for about 20–30 seconds or warm them in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

Can I use frozen raspberries instead of fresh ones?

Yes, I often use frozen raspberries. I add them straight from the freezer without thawing to avoid streaky batter.

How do I prevent the muffins from becoming soggy?

I let the muffins cool completely before storing them and avoid sealing them while still warm, which traps moisture and makes them soggy.

Can I make these muffins dairy-free?

Yes, I’ve used plant-based milk and oil successfully. Just make sure the chocolate chips are also dairy-free.

Why did my muffins turn out dense?

Overmixing the batter can make the muffins dense. I stir just until everything is combined, even if there are a few lumps.

How do I get tall, bakery-style muffin tops?

I fill the muffin cups almost to the top and start baking at a slightly higher temperature (400°F/200°C for the first 5 minutes), then reduce it to 375°F/190°C to finish baking.

Conclusion

These raspberry and chocolate chip muffins are one of my favorite quick bakes. They’re easy, versatile, and full of flavor. Whether I’m baking for breakfast, a snack, or to share with friends, they never disappoint. I always keep a batch in the freezer for a sweet treat any time of day.

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