Freshly baked Healthy Raspberry Chocolate Chip Muffins can be made quickly for breakfast, brunch or an afternoon snack. This easy muffin recipe is bursting with flavor from the tart raspberries and dark chocolate chips! They are delicious with a cup of coffee or a glass or cold milk.
(Blue’s Best Life is a participant in the Amazon Associates Program. I earn a small commission if you purchase through those links. This helps me keep the blog going! -Bobbie)
I love the combination of chocolate and raspberries. Juicy raspberries have so much flavor they are the perfect combination with these dark chocolate chunks. Of course you can use any chocolate, I’m sure they would be delicious with mini chocolate chips or even white chocolate chips.
But don’t let this discussion of chocolate fool you into thinking these aren’t a healthy muffin. I use a combination of Greek yogurt and butter to keep these moist but lower in fat. I also use both all purpose flour and white whole wheat flour to give the muffins a great texture. A few chocolate chips gives these muffins that rich chocolate flavor by using only a half cup.
How to make raspberry muffins from scratch
Making homemade raspberry muffins is easy and takes only a few minutes to bake. These are the basic steps that I use with all of my muffin recipes.
Bring your eggs, milk and yogurt to room temperature. This will help keep the butter and honey from solidifying when you mix all of the wet ingredients together.
Start by using either cooking spray or paper liners in the muffin tin.
Preheat oven to 420 degrees. Remember that you will only be baking at this temperature for the first 5 minutes and then you will lower the temperature to 350 degrees.
Add all of your dry ingredients to a large mixing bowl. Use a wire whisk or a fork to incorporate the ingredients.
In a separate bowl add all of the the wet ingredients, except the raspberries. Mix thoroughly before adding to the dry ingredients. Create a well in the center of the dry ingredients and pour the wet mixture into the bowl.
Use a rubber spatula to scrape the sides and bottom of the bowl until no dry streaks of flour remain. Always be careful to not over mix the muffin batter because that will result in dry muffins.
Once the batter is mixed add the fresh raspberries and carefully stir trying to not break the tender berries. Now you can portion out the batter with a spoon into the muffin cups.
When the muffins are finished baking make sure to let them cool completely on a wire rack before storing them.
Can I use frozen raspberries in muffins?
You can use frozen raspberries in your muffin recipe. Do not thaw the berries before adding to the muffin batter. It is best to add them frozen. You may see a little more streaks of purple in the baked muffin when you use frozen berries but they both taste delicious!
How do you store Raspberry Muffins?
I store my raspberry chocolate muffins on the counter in an airtight container for 2- 3 days. You can also freeze the muffins by wrapping individually in plastic wrap. To thaw muffins, remove from plastic wrap and defrost in microwave on a low defrost temperature for 60-90 seconds.
Looking for other delicious muffin recipes? Try these!
If you try this recipe for Healthy Raspberry Chocolate Chip Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
Pin For Later!
My Favorite Kitchen Tools!
Healthy Raspberry Chocolate Chip Muffins
- 1 1/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/3 cup honey
- 2 eggs
- 4 tablespoons butter, melted
- 2/3 cup almond milk
- 2 teaspoon vanilla extract
- 1 1/2 cups raspberries
- 1/2 cup chocolate chips or chunks
- Preheat oven to 420 degrees. The muffins will bake at 420 for 5 minutes and then be lowered to 350 with out removing the muffin tin. This will create a pretty domed muffin and will cook quicker.
- Spray muffin pan with cooking spray or line with muffin liners. Set pan aside.
- Start adding all dry ingredients to a large mixing bowl. Use a fork to blend together.
- Mix all of the wet ingredients in a separate bowl, making sure to thoroughly mix before adding to the dry ingredients.
- Create a well in the center of the dry ingredients and pour the wet mixture into that well. Use a spatula to scrap everything into that bowl and use large circular motions to mix together. Scrap the sides and bottom of the bowl well until no streaks of flour remain. Remember that there may be a few lumps and that is ok.
- Now add the raspberries and give one final stir being careful not to break them.
- Divide the muffin batter evenly into muffin pan using a scoop or spoon.
- Bake in oven for the first 5 minutes at 420 degrees. Without removing muffins, lower the temperature to 350 and bake for an additional 15 minutes or until a toothpick comes out clean.