Raspberry Chocolate Muffins
These bakery style raspberry chocolate muffins are moist and bursting with raspberries and chocolate chips with a crunchy streusel topping. Raspberry and chocolate are the perfect pairing. They are delicious for breakfast or would make a yummy Valentine’s Day treat. An easy recipe to make that comes together quickly. Everyone loves muffins and this one has the perfect balance of sweet chocolate bits with a little tartness from the raspberries. What a great way to start your day!
What you need to make Raspberry Chocolate Muffins:
- 1 cup cake flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 large egg
- 1/4 cup avocado oil or other neutral oil
- 1 5.3 oz carton Greek raspberry or mixed berry yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (if using frozen don’t defrost them)
- 1/2 cup semi-sweet chocolate chips
For the Streusel Topping:
- 1/2 cup all purpose flour
- 1/3 cup granulated sugar
- 4 tbsp unsalted butter, melted
- pinch salt
How to make yummy Raspberry Chocolate Muffins:
- Preheat oven to 375 degrees.
- Line 12 regular size muffin tins with cupcake liners or spray with non-stick spray.
- In a large mixing bowl whisk together the cake flour, granulated sugar, baking powder, and salt together.
- In a medium mixing bowl, whisk the egg, avocado oil, Greek yogurt, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Stir just until ingredients are combined. Do not overmix the batter.
- Add the chocolate chips and fold into the batter.
- Gently fold the raspberries into the batter.
- Fill the muffin tin cups 2/3 full with the batter taking care not to overfill them.
- Make the streusel topping: In a small bowl mix flour, granulated sugar and a pinch of salt together. Add melted butter and combine with a fork until the topping is crumbly.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake the muffins for 18-23 minutes or until the muffins and streusel topping are golden brown or until a toothpick inserted in the center of the muffin comes out clean.
- Cool the muffins on a wire rack. You may eat the muffins warm or you can cool them to room temperature.
- The muffins can be stored at room temperature for 3-4 days. They also freeze well for up to 3 months. Just unthaw them and reheat for 10 seconds in the microwave.
Other yummy recipes to try:
Blueberry Streusel Sweet Bread
Raspberry Chocolate Muffins
These bakery style raspberry chocolate chip muffins are moist and bursting with raspberries and chocolate chips with a yummy streusel topping.
Ingredients
- 1 cup cake flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 large egg
- 1/4 cup avocado oil or other neutral oil
- 1 5.3 oz carton Greek raspberry or mixed berry yogurt
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (don't unthaw frozen)
- 1/2 cups semi sweet chocolate chips
Streusel Topping:
- 1/2 cup all purpose flour
- 1/3 cup granulated sugar
- 4 tbsp butter, melted
- pinch fine sea salt
Instructions
- Preheat oven to 375 degrees.
- Line 12 regular size muffin tins with cupcake liners or spray with non-stick spray.
- In a large mixing bowl whisk together the cake flour, granulated sugar, baking powder, and salt together.
- In a medium mixing bowl, whisk egg, milk, avocado oil, Greek yogurt, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Stir just until ingredients are combined. Do not overmix the batter.
- Add the semi-sweet chocolate chips and fold into the batter.
- Gently fold the raspberries into the batter.
- Fill the muffin liners 2/3 full with the batter. Don't overfill them.
Streusel Topping:
- In a small bowl mix flour, granulated sugar and a pinch of salt together. Add the melted butter and mix in with a fork until topping is crumbly.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake the muffins for 18-23 minutes or until the muffins and streusel topping are golden brown or until a toothpick inserted in the center of the muffin comes out clean.
- Cool the muffins on a wire rack. You may eat the muffins warm or you can cool them to room temperature.
- Muffins can be stored at room temperature for 3-4 days. They also freeze well for up to 3 months. Just unthaw them and reheat for 10 seconds in the microwave.
Recipe was edited on 1-28-2025.