Chocolate raspberry muffins of your dreams! These are fluffy, soft muffins. They are studded with sweet raspberries and pockets of gooey chocolate throughout. This combination is seriously out of this world.
Today we're back at it with another delicious and simple muffin recipe!
I don't know about you, but I personally love the combination of chocolate and fruit. It is my favourite!
These are the most perfect raspberry chocolate muffins. Think about everything you love about a muffin…this one has it, and more. They are soft, fluffy, pillowy muffins that come together in one bowl.
I am quite literally obsessed. If you love raspberries, you will love these muffins!
For more muffin recipes, try Classic Strawberry Muffins, Jumbo Blueberry Muffins, and Classic Chocolate Chip Muffins.
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Why this recipe works
- Breakfast or brunch – Easy breakfast or snack idea on the go.
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Raspberry chocolate - These muffins have sweet fresh raspberries and gooey chocolate throughout.
- Fluffy & moist – The raspberry muffins are very soft and pillowy! They taste just like a bakery.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This is going to be melted.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Chocolate - I used mini chocolate chips. I find this gave me the perfect pockets of gooey chocolate to raspberry ratio. You can also use semi-sweet, dark, or milk chocolate. Feel free to chop up a dark chocolate bar if you don't have chocolate chips around too!
Raspberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Cornstarch – Helps to create that tender crumb.
Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Chocolate Raspberry Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. I also used tulip liners for this recipe for a taller bakery-style muffin. This is the pack that I bought!
Step 2 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.
Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 4 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined.
Step 5 – Add raspberries and chocolate. Gently toss the berries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl along with the mini chocolate chips and mix in a few times.
Step 6 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake for 12-15 minutes, but because tulip liners have a taller bake they require more time. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh raspberries!
FAQ
Do I have to add raspberries?
No! Feel free to leave them out. If you're baking a chocolate chip muffin, check out my Classic Chocolate Chip Muffins.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Can I use normal milk instead of buttermilk?
No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 1 tbsp of lemon juice or vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk. Then proceed as normal with the recipe!
Check out more raspberry recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chocolate Raspberry Muffins
Ingredients
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 cup fresh raspberries room temperature
- 1/2 cup mini chocolate chips
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a small bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, mix around until mixed together.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter melted and cooled, 3 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
- Gently toss the berries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl along with the mini chocolate chips and mix in a few times.1 cup fresh raspberries, 1/2 cup mini chocolate chips
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. If you are baking in regular liners, the muffins should bake for 12-15 minutes, but because tulip liners have a taller bake they require more time. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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