These Raspberry Chocolate Muffins are the perfect brownie like muffin studded with chocolate chips and fresh raspberries. A perfect treat to make for Valentine’s Day this week.

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Looking for a great new muffin recipe this week? Why not take a look at these Chocolate Raspberry Muffins. They are more than a muffin and almost dessert like. And perfect for Valentine’s day soon as well. Much like my Chocolate Chip Zucchini Muffins or the Double Chocolate Zucchini Muffins, these are a keeper.

Find more Breakfast Muffins here!

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What Are These Muffins Like

• Difficulty – These muffins are pretty straightforward to make. Be sure to read the recipe notes at the end of the recipe card to make sure your muffins turn out just right.
• Taste – These are very moist muffins with all the fresh raspberries. They have double chocolate from the melted chocolate as well as chocolate chips. They are not a high rising muffin and that’s the way they are supposed to be so don’t worry.
• Serving – This recipe makes 12 large style muffins.

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Ingredients

• Chocolate – This recipe uses both semi sweet chocolate for melting and semi sweet chocolate chips to add to the muffins.
• Flour – I used all purpose flour for these muffins.
• Rising agents – These muffins use both baking powder and baking soda.
• Salt – Regular table salt helps enhance flavours.
• Milk – Whole dairy milk works best
• Vanilla extract – This is a flavour enhancer and used in many baked goods.
• Butter – Use unsalted butter at room temperature.
• Brown sugar – I opted for brown sugar for a more caramelized flavour for these muffins.
• Eggs – Large eggs at room temperature.
• Raspberries – I used fresh raspberries to add to these muffins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 425ºf and grease or line a 12 count large muffin pan. Set aside.
2. Melt chocolate – In a stainless steel bowl set over a simmering pot of water, melt the semi sweet chocolate. Remove from heat and leave to cool.
3. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
4. Whisk vanilla and milk – In a separate bowl, whisk the vanilla into the milk.
5. Mix butter, sugar and eggs – In a medium mixing bowl, mix on high speed the butter and the brown sugar until light and fluffy, about 3 minutes. Add in eggs one at a time until combined well. Mix in the chocolate.
6. Finish muffin batter – In three additions add the flour and milk. Starting and ending with the flour. Fold in the chocolate chips. And next gently fold in the raspberries.
7. Bake – Pour batter into prepared muffin pan. Bake for 5 minutes at 425ºf and reduce heat to 350ºf and bake for a further 15 – 20 minutes. Remove from oven and cool on a wire rack for about 5 minutes and then remove from the tins. Muffins will keep up to 3-4 days in an airtight container.

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Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Baking time – Baking time will vary for these muffins. Check them at about 18 minutes but they may take up to 22 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are large sized muffins but they don’t rise high. The tops of these muffins are almost like a brownie.
• Toss chocolate chips and raspberries in flour – Use about a tablespoon to toss the chocolate chips as well as the raspberries before adding to the batter. This will help prevent them from sinking in the muffins.

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Substitutions

• Semi sweet chocolate chips – You can opt for milk or white chocolate chips for a different flavour. But don’t omit the chocolate chips as they add moistness to the muffins.
• Fresh raspberries – You can use other berries like strawberries, just make sure to dice them up. If you prefer you can use frozen raspberries. If you use frozen berries, add them frozen to the batter. There is no need to defrost the berries.

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Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

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Frequently Asked Questions

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