Freshly baked Healthy Raspberry Chocolate Chip Muffins can be made quickly for breakfast, brunch or a snack. This easy muffin recipe is bursting with flavor from the tart raspberries and dark chocolate chips!
Keyword: muffins, breakfast, healthy snack, make ahead
Author: Bobbie Blue
1 1/4cupsall purpose flour
3/4cupwhole wheat flour
2teaspoons baking powder
1teaspoon baking soda
1/2cupplain Greek yogurt
4tablespoons butter, melted
2teaspoon vanilla extract
1/2cupchocolate 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.
Nutritional information is based from using whole milk Greek yogurt and unsweetened almond milk. This will change slightly depending on the ingredients you use.