Raspberry Chocolate Chip Muffins
These bakery style raspberry chocolate chip muffins are moist and bursting with raspberries and chocolate chips with a yummy streusel topping. They are delicious for breakfast or would make a delicious Valentine’s Day treat. Personally I would eat them any time of the year. There is nothing like the combination of berries and chocolate!
Ingredients needed to make Raspberry Chocolate Chip Muffins:
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 eggs, room temperature
- 1/4 cup milk, room temperature
- 4 tbsp unsalted butter, melted
- 1/4 cup canola oil or other neutral oil
- 1 5.3 oz carton Greek raspberry yogurt (you can use 1/2 cup plain Greek yogurt if you prefer but I like the extra raspberry flavor)
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (if using frozen don’t defrost them)
- 1 1/2 cups semi-sweet chocolate chips
For Streusel Topping:
- 1/3 cup all purpose flour
- 1/3 cup granulated sugar
- 3 tbsp unsalted butter
- pinch salt
How to make Raspberry Chocolate Chip Muffins:
- Preheat oven to 375 degrees.
- Line 18 regular size muffin tins with paper or parchment paper liners or spray with non-stick spray.
- In a large mixing bowl mix the flour, granulated sugar, brown sugar, baking powder, baking soda and salt together.
- In a medium mixing bowl, whisk eggs, milk, melted butter that has been cooled, canola oil, Greek yogurt, and vanilla extract and mix until combined.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Stir just until ingredients are combined taking care not to overmix the batter.
- Add the raspberries and semi-sweet chocolate chips and fold into the batter taking care not to mash the berries. You can use a wooden spoon or a spatula.
- Fill the muffin tin and liners 3/4 full with the batter. Don’t overfill them.
- Make the streusel topping: In a small bowl mix flour, granulated sugar and a pinch of salt together. Add cold butter which has been cut up into small cubes. Using a pastry blender or two forks, cut the butter into the dry ingredients. Cut the butter in until it is in pea size little chunks.
- 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 delicious muffin/sweet bread recipes:
Blueberry Streusel Sweet Bread
Raspberry Chocolate Chip Muffins
These bakery style raspberry chocolate chip muffins are moist and bursting with raspberries and chocolate chips with a yummy streusel topping. They are delicious for breakfast or would make a delicious Valentine's Day treat. Personally I would eat them any time of the year. There is nothing like the combination of berries and chocolate!
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1/4 cup milk, room temperature
- 1/4 cup canola oil, or other neutral oil
- 4 tbsp butter, melted and cooled to lukewarm temperature
- 1 5.3 oz carton Greek raspberry yogurt may use 1/2 cup plain Greek yogurt but I like the extra raspberry flavor
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries (don't unthaw frozen)
- 1 1/2 cups semi sweet chocolate chips
Streusel Topping:
- 1/3 cup all purpose flour
- 1/3 cup granulated sugar
- 3 tbsp cold butter, chopped
- pinch fine sea salt
Instructions
- Preheat oven to 375 degrees.
- Line 18 regular size muffin tins with paper or parchment paper liners or spray with non-stick spray.
- In a large mixing bowl mix the flour, granulated sugar, brown sugar, baking powder, baking soda and salt together.
- In a medium mixing bowl, whisk eggs, milk, melted butter that has been cooled, canola oil, Greek yogurt, and vanilla extract and mix until combined.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Stir just until ingredients are combined taking care not to overmix the batter.
- Add the raspberries and semi-sweet chocolate chips and fold into the batter taking care not to mash the berries. You can use a wooden spoon or a spatula.
- Fill the muffin liners 3/4 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 cold butter which has been cut up into small cubes. Using a pastry blender or two forks, cut the butter into the dry ingredients. Cut the butter in until it is in pea size little chunks.
- 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.