Raspberry Chocolate Chip Muffins
Tart juicy raspberries paired with dark chocolate make these delicious raspberry chocolate chip muffins extra special.
I had some raspberries in the fridge that weren’t getting eaten by any of us because they were just too tart so I decided to bake with them. I found a recipe on Sally’s Baking Addiction for these delicious raspberry chocolate chip muffins and recently made a batch. I drizzled a bit of melted dark chocolate on top of the cooled muffins to make them a little more fancy. These little beauties made my kids and husband very happy!
How to Make Raspberry Chocolate Chip Muffins
Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
In a large bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the sugar, melted butter, and egg until well combined. Add the milk, sour cream, and vanilla extract and whisk until creamy and smooth.
Gradually add the liquid mixture to the flour mixture until just combined. Add most of the raspberries and chocolate chips then mix until combined.
Fill the muffin tin evenly with the muffin batter. Add any remaining chocolate chips and raspberries to the top of each muffin. Sprinkle the top of each muffin with some coarse sugar.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
How to Make the Melted Chocolate Drizzle
Place the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Spoon the chocolate into a zip lock bag and snip a very small hole in the corner with scissors.
Drizzle melted chocolate over each muffin. Serve and enjoy.
Equipment
Ingredients
Raspberry Chocolate Chip Muffins:
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ⅓ cup unsalted butter, melted & cooled
- ⅓ cup vegetable oil
- 2 large eggs, at room temperature **Important for them to be at room temperature!
- 1 cup milk, at room temperature **Important for it to be at room temperature!
- ⅓ cup sour cream or yogurt, at room temperature **Important for it to be at room temperature!
- 1 tsp vanilla extract
- 1¼ cup fresh raspberries
- ½ cup semi-sweet chocolate chips, to taste
- Coarse sugar
Chocolate Drizzle:
- ¼ cup dark chocolate melting wafers
- ⅛ tsp coconut oil
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the sugar, melted butter, and egg until well combined.
- Add the milk, sour cream, and vanilla extract and whisk until creamy and smooth.
- Gradually add the liquid mixture to the flour mixture until just combined. Add most of the raspberries and chocolate chips then mix until combined.
- Fill the muffin tin evenly with the muffin batter. Add any remaining chocolate chips and raspberries to the top of each muffin. Sprinkle the top of each muffin with some coarse sugar.
- Place into the oven and bake for 5 minutes.
- Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.
- Make the melted chocolate drizzle by placing the dark chocolate chips in a glass bowl along with 1/8 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate! Spoon the chocolate into a zip lock bag and snip a very small hole in the corner with scissors.
- Drizzle melted chocolate over each muffin. Serve and enjoy.
These muffins look excellent! Would love a couple of them for the breakfast 🙂
It’s so hard to tell with raspberries whether they’ll be edible or not, but this is the perfect use for the ones that have a bit too much tang.