Raspberries and bittersweet chocolate chips are a heavenly pairing in these Raspberry Dark Chocolate Muffins.
My love for freshly home-baked muffins knows no bounds and is precisely why this recipe was born.
One day while dreaming of muffins (What? Is something weird about that?) I got to thinking that if my Spectacular Blueberry Muffins were so amazing with blueberries, why not raspberries? So, I baked up a batch with raspberries and was pleased as punch with the result. This is where Boy #2 and his girlfriend come into the story. Although they were miles away, their “Mom’s baking” radar went off and they magically showed up at my door just as I pulled a batch out of the oven. Shortly thereafter, I heard someone with a mouthful of raspberry muffin say “I wonder how these would be with chocolate?”.
Chocolate! Aha! Boy #2’s girlfriend is extremely intelligent.
The next batch included some chocolate. Not just any chocolate; dark chocolate. Raspberries and dark chocolate. A heavenly pairing.
This is the true story of how these beautiful and incredibly tasty muffins were born.
The star players – bittersweet chocolate baking pieces, fresh raspberries, and non-fat Greek yogurt.
First, rinse and drain your container of raspberries. Pour them out on to some paper towels and blot them dry.
Fold the raspberries and dark chocolate baking pieces into the base muffin mixture.
Use a wooden spoon to fold the mixture gently and just until incorporated.
Transfer the muffin batter to a muffin pan that has been coated with non-stick cooking spray.
Bake at 400 degrees for about 18 to 20 minutes.
They are so easy to make and truly incredible to eat.
Bake up a batch for a sweet treat on Valentine’s Day or any old day.
Raspberry Dark Chocolate Muffins
- 2 eggs
- 1 cup white sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup non-fat plain Greek yogurt, (can substitute light sour cream)
- 6 ounces fresh raspberries, rinsed, drained, and blotted dry with paper towels
- ½ cup bittersweet chocolate baking chips
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Using a wooden spoon, mix flour mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
- Add the raspberries and chocolate chips and carefully fold in to the batter with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
- Bake in preheated oven for 18 to 20 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
Any ideas on how to make this a little bit healthier?
I made these tonight with frozen raspberries and white chocolate chips and had to substitute low fat vanilla yogurt because I didn’t have Greek yogurt. Really really good muffins! And very easy to make!
I just made them. So delicius!!!! In love ???
I’ve tried your recipe and I just want to say “thank you!”
Muffins are very tasty, well grown and moist. I’ll make them again!
Have you ever made these with fresh cranberries? I need to bring a treat to a Christmas party and I thought cranberries would be more festive – and still delicious with the dark chocolate.
This was the second time I’ve made this recipe and it’s been a huge hit!!! The combination of rasberry and dark chocolate is delicious , hope these muffins can last more than a few hours this time 😉 thanks for such a delectable and easy recipe 🙂
I’m so happy to hear this, Meredith! Thanks for the feedback 🙂
These look SO good! I can’t wait to try them 🙂 I was wondering if you know or have the nutrition info for these? Just curious about what I’m getting myself into with these!
Hello Hayley. I don’t provide nutritional breakdowns but I know there are many tools available online that will do that for you. If you do a search for “recipe nutrition calculator” or something similar, you will find several choices.
Great thank you, I’ll look for it that way. I made these last night and they are DELICIOUS! 🙂 great recipe.
So glad to hear it! Thanks, Hayley 🙂
Oh, I love the raspberry and dark chocolate combo. I must try it in muffin form! That girl is intelligent, indeed.
Wow, these look great! I’ll hafta see if I can’t get the bride of RoadLord to whip a batch of these up, since, as a baker, I make a pretty good truck driver. That’s me, strong like bull, smart like tractor!
Since she is a confirmed raspberry an’ chocolate freak, it shouldn’t be too awful hard.
Happy VALentine’s Day! (see what I did there?)
I haven’t made muffins for a long time. I kind of forgot how easy it is to make these. Especially with your step by step photos, I just realized that I can make these while helping kids doing homework (sort of..right?). Then we’d have a great breakfast the next day (and my snack after kids go to bed. he hee). Thank you for this recipe! I love raspberries and dark chocolate! <3
Can I use frozen berries
I would always recommend fresh but if they are not available to you, I’d definitely give it a whirl with frozen. Click HERE for some tips I found from King Arthur Flour on how to bake with frozen berries. Let me know how it worked out for you if you try it. Good luck!
You have me drooling over these pictures. I can just imagine the heavenly smells coming from your kitchen! If I was not on a diet I’d be running to the kitchen. Thanks!
Thanks Cory 🙂 I feel your pain. I’m happy to have so many people around that will eat the goodies before I get to them!