Raspberry Chocolate Muffins
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Chocolate and raspberries are a match made in heaven, and this Raspberry Chocolate Cake proves it. With rich chocolate layers, tangy raspberry filling, and smooth cream cheese frosting, it’s the perfect showstopper for Valentine’s Day, anniversaries, or any occasion that calls for something a little extra special!
Want more raspberry recipes? Try these next! Raspberry Lemonade Bars, Raspberry Sorbet, and Almond & Raspberry Jam Cookies.
Why This Recipe Works
The ultimate flavor duo. I’ll admit it, I didn’t always love fruit and chocolate together. I was firmly in the “keep them separate” camp. But after one bite of this chocolate raspberry cake, I was converted. The rich, fudgy chocolate layers and tart raspberry filling just work. They balance each other in the best way possible. It’s the kind of combo that makes you go back for another forkful before you even finish the first.
It’s pretty darn impressive. Okay, maybe I’m biased, but this cake looks like something you’d find in a bakery window. The glossy chocolate frosting, those layers of vibrant raspberry filling… it’s a total showstopper. And surprisingly, it’s pretty simple to make. If you can whisk, layer, and spread frosting with a butter knife, you can pull this off. Your friends will think you spent hours in a pastry kitchen (you don’t have to tell them otherwise).
Moist, rich, and reliable. This chocolate cake with raspberry filling has that classic chocolate bakery texture. It’s soft and perfectly moist thanks to the buttermilk, oil, and a splash of boiling water. I’ve tested enough chocolate cakes to know that some can turn out dry or crumbly, but not this one. It’s the kind of base recipe you’ll want to save and use again for every chocolate layer cake in your life!
My favorite part about these muffins is actually the chocolate chips though. But, then again, I could say that about any muffin. Or any dessert. Ever. Where are the chocolate chips??? That’s what my husband says when I make a dessert without chocolate chips. Like pumpkin bread. Recently I made a batch of beautifully moist, totally scrumptious pumpkin bread but all he could say was, where are the chocolate chips?!? So I made another batch. With scads of chocolate chips. Annnnd I ate most of it myself. Not ashamed. (My Brown Butter Chocolate Chip Pumpkin Bread does have chocolate chips though!)
These muffins are one heck of a delightful way to put raspberries to good use. But, I’m gonna let me in on a little secret… these muffins are just as fantastic without the raspberries! So if you don’t feel like running to the store to get a carton, or you run out half way through the batch, or it’s off-season for berries and you don’t particularly love the idea of taking out a second mortgage on your home just to pay for a few berries – you can make these without the raspberries and you will still absolutely fall in love with moist chocolate chip chocolate muffins! Wonderful, I know. So um, go make a batch. Now! You have no excuses.
Oh wait, you have a job and are unavoidable detained for the next 8 hours and can’t drop everything to make raspberry chocolate muffins this very instant? Weird….. I suppose any time in the next 72 hours will do.
What people are saying about these Raspberry Chocolate Muffins
“Awesome recipe. 
Super moist and delicious! By the way, you forgot to put adding the vanilla in the method. It’s in the ingredients list but I can’t seem to find it in the directions.” – Priya
“Hello! I tried this today and i absolutely love it! Its very soft and rise beautifully. The batter was a bit thick and i was a bit worried at first that i had done sth wrong. Thank you for sharing! 
” – Aini
“I made these this morning, so easy and very yummy. The raspberries give it a zing when you bite down on one. I’ll make these again!” – Molly
“Best Muffins I’ve ever made! A big hit wit the family,and fellow rowers on rowing camp! definitely making more for shearing time. ” – Caitlin
Raspberry Chocolate Muffins
Ingredients
- 2 cups flour
- 1 cup white sugar
- ¾ cup semi sweet chocolate chips
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- 1 cup sour cream, OR plain greek yogurt
- ½ cup milk, or half & half
- ½ cup vegetable oil
- ¼ cup milk chocolate , OR semi sweet chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 400 degrees and line muffin tins with liners OR grease well with cooking spray.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
- Whisk egg, yogurt, milk, and vegetable oil in another bowl until smooth.
- Add dry ingredients to wet ingredients and mix until just combined. Pour into muffin tins. Divide raspberries and remaining 1/4 cup chocolate chips among the muffin tins (just sprinkle the chocolate chips on the tops of the batter and gently press the raspberries into the top – I used 2-3 raspberries per muffin)
- Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow to cool for about 10 minutes before removing muffins from the tins. Serve immediately OR store in airtight container at up to 4 days at room temperature or 1 week chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Allrecipes
Best Muffins i’ve evr made! A big hit wit the family,and fellow rowers on rowing camp! definitely making more for shearing time. 🙂
I made these this morning, so easy and very yummy. The raspberries give it a zing when you bite down on one. I’ll make these again!
Just love these kind of recipes – simple, light, fast and delicious. Can’t wait to try this. Thanks!
Hello! I tried this today and i absolutely love it! Its very soft and rise beautifully. The batter was a bit thick and i was a bit worried at first that i had done sth wrong. Thank you for sharing! 🙂
Awesome recipe. 😊 Super moist and delicious! By the way, you forgot to put adding the vanilla in the method. It’s in the ingredients list but I can’t seem to find it in the directions.
These taste great, thanks so much for the recipe! Although I can taste the vegetable oil – it seems like quite a bit?
Love chocolate muffins and they’re even better with raspberries!
Hi there, could you tell me if you use self-raising flour or plain? Thanks
It’s regular all purpose flour! 🙂
Just a quick question, do you have any kind of simple glaze that would work for these muffins?
And by the way, these are WONDERFUL!
Hi Claire, I bet a simple almond glaze would be great on these – try mixing 1 cup of powdered sugar with 1/4 teaspoon almond extract and just enough milk to make the glaze pourable. 🙂
Hi Tiffany,
I tried using this recipe as a cake, and it was absouloutly INCREDIBLE!
Thanks, Elise