Who can resist a warm chocolate muffin straight from the oven? I’m not sure if you can really classify these Raspberry Chocolate Chunk Muffins as breakfast food. Every bite is packed with huge chocolatey chunks and sweet tangy raspberries. Oh yeah, these muffins could definitely be dessert! Whatever your reason for baking, your family is going to love these yummy chocolate muffins.
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I am a chocoholic. Yes, I’m confessing my obsession! However, I try to limit this and not eat too many sweets. Balance is good, right? Maybe I can have my cake and eat it too?! What if I could make a delicious chocolatey muffin that is still a little healthy? Challenge accepted, let’s make muffins!
What is the difference between a muffin and a cupcake?
I’m sure most people at a glance would look at this decadent muffin and think that’s a cupcake and not breakfast food! So what is the difference between a muffin and a cupcake? Usually it’s just the way that they are topped. Cupcakes have all the frosting while muffins do not. Muffins may have a light glaze but once you go more elaborate they fall into the cupcake category. Also muffins tend to be a bit more textured where people go for more whole grain in an attempt to be more healthy.
Can chocolate muffins be healthy?
I’ve always made every attempt to make our muffins healthy and I feel these chocolate muffins still fall into that category. While many bakers would use lots of oil and butter I substituted apple sauce and Greek yogurt to keep them moist. The small 1/3 of a cup of oil I did use is avocado oil. I made the switch to avocado oil years ago due to an allergy my mom developed. She can no longer use anything with soy which is in vegetable oils. If that is what you have on hand I am sure that it would substitute perfectly.
I also went pretty easy on the sugar. This recipe has a combination of honey and brown sugar to sweeten it. It definitely needs some sweetness for the cocoa powder because on its own cocoa is very bitter. Also every bite of these raspberry chocolate chunk muffins has a sweet tangy berry or chocolate chunk that also gives an extra bit of sweetness.
How do I make chocolate muffins from scratch?
If you have never made homemade muffins before it’s a very easy recipe and adaptable. I think that’s why I love making muffins because I can experiment with different flavor combinations. The important step to remember is to mix your wet and dry ingredients separately. This will insure everything is incorporated well and you won’t end up with a lump of baking powder or salt. That wouldn’t be too tasty!
Then when you add the wet ingredients to the dry use a spatula and mix until everything is incorporated. No need to worry about a mixer just stir by hand. This is how you get that tender muffin texture. Do not over mix, because it will result in a tough chewy muffin!
Can I substitute different fruit in my CHOCOLATE muffins?
If you are not a fan of raspberries you can definitely substitute different fruit. I think sliced strawberries would work perfectly. I may even try it with fresh cherries! Or you could leave the fruit out all together and add nuts instead. There are many combinations you could try so have fun and experiment!
Muffin liners versus cooking spray
Okay, I am not a fan of muffin liners. I know they would probably make clean up so much easier but honestly I find they always stick to my muffin. They rip and tear and never look good. I’ve read it’s because you need to let the muffins cool first. Maybe, I’ll have to test that theory. However, in this house, muffins are eaten as soon as they come out of the oven!
Cooking spray is my solution. I like the baking spray variety with added flour. I never have any issues with my muffins sticking to the pan. I make many types and they always pop out perfectly.
How do I store chocolate muffins?
After the muffins come out of the oven allow them to cook for a few minutes on your stove top. Once they are cool enough to handle run a butter knife along the edge and lift them out and on to a wire rack to cool. Of course my family eats most of them warm out of the oven so if there’s any left I let them cool completely. Then I store in an airtight container on the counter top.
The Raspberry Chocolate Chunk Muffins will stay fresh for a couple days and are best warmed up in the microwave for about 15 seconds.
I hope you love this recipe as much as my family did! If you try other fruit combinations I’d love to hear how it turned out!
Pin for Later!
Raspberry Chocolate Chunk Muffins
- 2 eggs
- 1/2 cup greek Yogurt
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup apple sauce
- cup avocado oil
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/3 cup cocoa powder
- 1 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chocolate chunks
- 1 cup raspberries
Mix Wet Ingredients
- Preheat oven to 350. Spray a muffin tin with cooking spray and set aside.
- In a large bowl add all wet ingredients eggs, Greek yogurt, honey, brown sugar, apple sauce, vanilla extract, avocado oil and milk.
- With a hand mixer beat wet ingredients for a couple minutes.
- In a separate bowl sift together dry ingredients cocoa powder, all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Making sure everything is evenly incorporated.
- With a spatula mix together dry ingredients into the wet. Use large circular motions scraping along the bottom and sides of the bowl until all ingredients are mixed being careful not to over mix.
- Stir in chocolate chunks.
- Add raspberries and carefully mix trying to not break the raspberries into the batter.
- Spoon the batter in the prepared muffin tin and bake for 18-20 minutes or when a toothpick comes out clean.
- Cool on rack for about 5 minutes. Run a knife around the edges of each tin and lift muffins out. Enjoy!