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Raspberry and Chocolate Chip Muffins

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These raspberry and chocolate chip muffins are soft, moist, and bursting with flavor. Made with juicy raspberries and sweet chocolate chips, they’re the perfect quick bake for breakfast, snack time, or dessert. Easy to make and freezer-friendly, these muffins are a delightful blend of tart and sweet in every bite.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup milk (or buttermilk)
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, mix eggs, milk, oil (or butter), and vanilla until well combined.
  4. Pour wet ingredients into dry and stir gently until just combined.
  5. Fold in raspberries and chocolate chips, being careful not to overmix.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use frozen raspberries straight from the freezer to prevent streaky batter.
  • Avoid overmixing to keep muffins light and fluffy.
  • Swap chocolate chips for white chocolate or mixed berries for a variation.
  • Add a crumb topping for a bakery-style finish.
  • For dairy-free muffins, use plant-based milk and dairy-free chocolate chips.

Nutrition

Find it online: https://juliameals.com/raspberry-and-chocolate-chip-muffins/