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Raspberry Chocolate Muffins

4.82 from 11 votes
Moist chocolate muffins stuffed with juicy red raspberries!
Fluffy and super moist chocolate muffins stuffed with chocolate chips and sweet fresh raspberries!
Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Servings:12 servings

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

Store in airtight container at room temperature up to three days, or in fridge up to five days. 

Nutrition

Calories: 365 kcal, Carbohydrates: 45 g, Protein: 5 g, Fat: 20 g, Saturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 25 mg, Sodium: 119 mg, Potassium: 213 mg, Fiber: 4 g, Sugar: 24 g, Vitamin A: 165 IU, Vitamin C: 3 mg, Calcium: 53 mg, Iron: 2 mg
Course: Breakfast
Cuisine: American
Author: Tiffany