Chocolate Raspberry Muffins (Love From The Oven)

I have another delicious muffin recipe for you today, Chocolate Raspberry Muffins. Big fluffy muffins bursting with raspberries and chunks of dark chocolate. Talk about a sweet way to start your day!

I’m always looking for places to tuck extra servings of fruits and veggies into our food, and these do the trick nicely. I used fresh raspberries for these, as they are one of my youngest daughter’s favorite foods and we almost always have them on hand, but you could probably give frozen a try if you want to. And if you need a gluten free version, I’ve got one!

I based these muffins off of the Lemon Blueberry Muffins that I shared earlier this week. The regular version is completely from scratch, and the gluten free version gets some help from a Wildtree Gluten Free Muffin mix, which really makes the most amazing gluten free muffins I’ve come across.

The chocolate raspberry version of these muffins really only requires that you change your mix ins and leave out the lemon extract, but those simple changes give you a muffin with an entirely different flavor. With baking you sometimes have to be careful messing with things like the amount of baking powder or liquids, but when it comes to mix in items, you really can get creative and try a variety of different things. And if raspberries aren’t your thing, you can even leave them out and just go with a dark chocolate chunk muffin.

Heck, you could make a blueberry chocolate muffin, a strawberry chocolate muffin, whatever you like! Feel free to mix and match your berries and chocolates. I used dark chocolate as that is the favorite in our house, but milk chocolate or semi sweet chocolate will work just as well, use whatever works for you!

If you want to have lots of berries and chocolate peaking out of the top of your muffins, make sure to add some to your muffin batter after you have scooped it into your muffin tins. While I love the presentation this gives, for my girls I tend to mix the items in before scooping them. It’s kind of crazy how much of a mess a three year old can make with one giant chunk of chocolate on the top of her muffin, so inside they go!

I really think these would be awesome with chopped up strawberries as well! Can’t say enough good things about this Wildtree Gluten Free Muffin mix my friend Sandi sent me. Getting light, airy and puffy gluten free bakery style muffins has not been something I’ve yet managed to achieve on my own, but this mix totally does the trick.

Ready to make some muffins? I added a sprinkle of coarse sugar to the top of my muffins. It’s totally optional, but a nice touch. You can get coarse sprinkle sugar here.

Chocolate Raspberry Muffins

Print Chocolate Raspberry Muffins

12 Standard Size Muffins

These delicious muffins are a great way to start the day. Use whatever chocolate you like, dark, semi-sweet or milk and feel free to change up the fruit, strawberries or blueberries would also work wonderfully. You can also leave out the fruit and simply make chocolate chip muffins. Whatever works for you!

Ingredients

2 cups All-Purpose Flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup milk
1 tsp vanilla extract
1/4 cup vegetable oil
2 large eggs
1 cup raspberries, preferably fresh
1/2-1 cup chocolate chips or chunks
Optional: 1/4 cup coarse sprinkle sugar

Instructions

Preheat oven to 475 degrees F.

Line a standard size muffin tin with 12 paper liners or lightly grease.

Mix together dry ingredients until well combined.

Beat milk, vanilla extract, vegetable oil and eggs together until very well combined.

Pour wet ingredients into dry ingredients and stir until just combined. You do not want to over mix your muffins, just mix until dry and wet ingredients are combined.

Gently fold in raspberries and chocolate chips/chunks, and stir just enough to combine them into the batter.

Fill muffin liners approximately 2/3-3/4 of the way full. If desired, sprinkle a bit of coarse sugar over the top of each muffin.

Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.

Bake for approximately 15-20 minutes or until muffins spring back lightly when tops are touched and a toothpick inserted into centers comes out clean.

Remove from oven and let cool.

Store loosely covered.

Enjoy!

Recipe adapted from King Arthur Flour. http://www.kingarthurflour.com/recipes/basic-muffins-with-berry-and-oatmeal-versions-recipe

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Gluten Free Chocolate Raspberry Muffins

Print Gluten Free Chocolate Raspberry Muffins

12 standard size muffins

These delicious muffins can also be made using strawberries or even blueberries, and you can use your favorite chocolate chips such as dark chocolate, semi-sweet or milk chocolate, or even white chocolate chips.

Ingredients

1 package Wildtree Gluten Free Muffin Mix
¾ cup milk, low-fat
3 large eggs
¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
1 tsp vanilla extract
1 cup raspberries, preferably fresh
1/2-1 cup chocolate chips (optional, make sure they are GF)
1/4 cup coarse sprinkle sugar (optional, for sprinkling on top)

Instructions

Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.

Place Muffin Mix, milk eggs, vanilla and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.

Gently fold in raspberries and chocolate chips.

If desired, sprinkle tops of muffins lightly with coarse sugar.

Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Store loosely covered.

Enjoy!

Recipe adapted from Wildtree.

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Three yummy variations on one muffin recipe!