The raspberry and chocolate marry perfectly together in these raspberry chocolate chip muffins. It’s like a match made in heaven.
You guys. It has been almost 2 months since I posted my applesauce oatmeal muffins as muffin #6! I feel so behind! Besides the fact that we’ve been working on our clean eating, life just happens, ya know? I did actually try a few recipes over the last few months, but I just didn’t love them and instead of taking the time to revamp them, I just tossed them.
But not this recipe. I’m back today with a yummy summer muffin that is sure to make your mouth water! With raspberries in season right now, these raspberry chocolate chip muffins are easy to find at the store and farmer’s markets. I always try to use in season ingredients in my cooking as much as possible. Fresh is always better than frozen, or even previously frozen.
And I learned the trick to tall muffins! It’s the high temp initial baking period! You bake at a higher temperature for the first 5 minutes to get the muffins to rise, then reduce the heat for the remainder of the cooking time. Makes the perfect, bakery-style muffins!
Raspberry Chocolate Chip Muffins
Ingredients
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup regular almond milk or you can sub buttermilk or 2% milk
- 1 teaspoon pure vanilla
- 1/2 cup chocolate chips semi-sweet or dark chocolate
- 1 1/4 cup fresh raspberries
Instructions
- Preheat oven to 425F and line muffin tins with cupcake liners, or spray with cooking spray.
- In a large bowl, combine flour, baking powder, cinnamon and salt. Stir until ingredients are mixed together.
- In a medium bowl, beat eggs and both sugars until mixed together. Add in oil, milk and vanilla, and mix until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix, just until all the dry ingredients are coated. Batter will be thick slightly lumpy.
- Fold in the chocolate chips, then very gently fold in the raspberries. You want to try not to break them so they don't bleed into the batter.
- Fill each muffin cup to the top.
- *Optional: Sprinkle tops with coarse sugar prior to baking.
- Bake at 425F for 5 minutes, then reduce heat to 375F and bake 12-16 minutes, until toothpick comes out clean.
- Let cool in pan 5 minutes, then remove to wire rack to cool completely.
Notes
Muffins taste best fresh out of the oven or same day, but can be stored in an air-tight container for up to 5 days
Enjoy!
Wonderful, have every ingredient and going to make these for Sunday morning tomorrow. Summer is not a big baking time due to the heat in our house, so this can motivate me a bit. Have a great weekend.
I really am so glad you tried the recipe Michelle. And substituting the blackberries is great! I have never baked with them before.
Happy Sunday!
These look great! Hope you’re enjoying your weekend! 🙂
Oh Tiffany… these sound and look so good.
I need to start making some muffins. My youngest wakes up at 6:00 and wants breakfast but then she eats with my hubby and I at 7 and then again at 8 with her sister. I was thinking muffins might be a good choice for her “first breakfast”.
Thanks for sharing.
Wishing you a lovely week.
xoxo
Yum! Sounds delicious! And your muffins always look so perfect. You’re so great at these…and the photos are perfect 🙂
Those muffins look AH-mazing! I wonder what strawberries would taste like!? Thanks for sharing!
Oh yum! I love muffins and chocolate with raspberries sounds amazing.
I love the flavor mix of raspberry and chocolate! I must try these. My morning lattes are this exact combination very often :). Pinned!
These look soooo good! I may need to whip these up! Thank you for sharing 🙂
The tip for baking at a high temperature first is great as my muffins don’t seem to rise (thought it was the recipe or my lack of baking abilities!). I am going to try that for sure.
These sound so delicious. I’m not a huge fan of raspberry, but I’m always willing to try something once. I’ll have to pin these for later. Thanks for sharing at the Shine Blog Hop!
These sound delicious, and thanks for the tip on the higher oven temperature, I’ll be trying that 🙂 Pinned!
I was just browsing your blog and came across these– oh my word, are they ever getting made next week! Fresh may be better than frozen, but I just saved my precious frozen raspberry hoard from getting dumped into smoothies this morning, and I think I’ve found the perfect place for them to be used. 🙂
I think frozen will work just fine Rebecca. I hope they turn out well for you. One of my blogging friends makes this recipe a few times a month. 🙂