Raspberry Chocolate Chunk Muffins Recipe | Easy & Delicious

Hey y’all! If you’re in the mood for a sweet treat that combines the tartness of raspberries with the rich flavor of chocolate, these Raspberry Chocolate Chunk Muffins are just what you need. Perfect for breakfast, brunch, or dessert, these muffins are moist, flavorful, and oh-so-satisfying. Let’s get cooking!

Why You’ll Love This Recipe

• These muffins are the perfect balance of sweet and tart.
• They are incredibly moist and fluffy.
• Easy to make and ready in under an hour.
• Perfect for any occasion, from breakfast to dessert.
• They stay fresh and delicious for days.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1 cup chocolate chunks
• 1/3 cup unsalted butter, melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 large eggs

Directions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

Step 2: Mix Dry Ingredients

In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir well to combine.

Step 3: Add Wet Ingredients

In a separate bowl, whisk together melted butter, milk, vanilla extract, and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4: Fold in Raspberries and Chocolate

Gently fold in the raspberries and chocolate chunks, being careful not to crush the raspberries.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

For a dairy-free version, substitute almond milk and vegan butter. Check out this guide to butter substitutes for more options. If you’re using frozen raspberries, do not thaw them to prevent added moisture.

Variations

• Lemon Blueberry Muffins: Substitute raspberries with blueberries and add 1 tablespoon of lemon zest.
• Double Chocolate Muffins: Replace half the flour with cocoa powder and use chocolate chips instead of chunks.
• Nutty Muffins: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter.

Required Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Spatula
• Muffin liners

Storage Instructions

Store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, they can be frozen for up to 3 months. To thaw, leave them at room temperature or warm them in the microwave.

Suggested Pairings

These muffins pair perfectly with a warm cup of tea or coffee. Serve them with a pat of butter or a dollop of whipped cream for an indulgent treat. For breakfast, try them alongside a fresh fruit salad.

Pro Tips

• Do not overmix the batter, as it can make the muffins dense. Learn more about muffin mixing techniques here.
• Use fresh raspberries for the best flavor and texture.
• For bakery-style muffins, fill the cups to the top and sprinkle a little sugar on top before baking.

FAQ

• Can I use frozen raspberries? Yes, frozen raspberries work well. Just don’t thaw them before adding to the batter.
• Is it okay to use chocolate chips instead of chunks? Absolutely! Chocolate chips are a great alternative if you don’t have chocolate chunks on hand.
• What can I do to make these muffins gluten-free? Substitute the all-purpose flour with a gluten-free flour blend. Check out this gluten-free baking flour for more information.