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+ servings

Chocolate Raspberry Mini Muffins

Prep Time10 mins
Servings: 24 Mini Muffins


  • 1 1/2 cups of flour
  • 1/2 cup of white sugar
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 1 egg lightly beaten
  • 3/4 cup of Greek yogurt
  • 1/4 cup of half and half
  • 1/3 cup of canola oil
  • 2 tsp vanilla
  • 3/4 cup of mini semisweet chocolate chips + extra to sprinkle on top
  • 1 box of fresh raspberries


  • Preheat the oven to 375 degrees. Line baking cups in the muffin pan.
  • Mix together flour, sugar, baking powder, baking soda and salt; set aside.
  • In a bowl whisk together egg, yogurt, half and half, canola oil, and vanilla until well blended. Slowly pour the flour mixture into the egg mixture and stir until combined. Fold in the mini
  • chocolate chips.
  • Spoon the batter into the prepared muffin cups then gently press a raspberry into the top of each muffins. Then sprinkle a few more mini chocolate chips on top. Bake for 10-12 minutes or until the tester/toothpick inserted into the center comes out clean.
  • Let the muffins cool for a few minutes in the muffin pan before transferring them to the cooling rack. Serve and enjoy.