Raspberry Chocolate Chip Muffins

Fresh raspberries provide a sweet-tangy contrast to chocolate in these more-ish, moist, scrumptious muffins! Great for breakfast or anytime you feel like snacking.

Raspberry Muffins

My two tots love muffins so I often make a fruity one for them. I especially love making muffins using fresh and seasonal berries for they surely impart all the fruity goodness in these delicious snacks.

The fresh raspberries provide a tangy contrast to sweet chocolate chips making this especially yummy. Of course, when the season turns colder and fresh berries are not readily available frozen raspberries can be substituted.

And that’s what’s lovely about this recipe. It can be made year-long. Use fresh raspberries when they are in season and at their best.

But when it’s wintertime and you want the feels and tastes of summertime, simply use frozen raspberries (if you’re not able to get the fresh variety). It will still be delicious.

Because they can be made anytime, these muffins are perfect as snacks to take to school. That way, I also know that when my little boy takes a bite of it, he’ll be thinking of Mommy.  🙂


Use either milk, semi-sweet or dark chocolate chips! Whatever strikes your fancy. Raspberries always pair well with chocolate so you can’t go wrong.

White chocolate is also a delicious option and would make quite gorgeous looking muffins, too. I have previously made strawberry muffins with white chocolate and if you wish to try that you may get the recipe here.

The photo below shows strawberry muffins with white chocolate. Aren’t they beautiful? You can certainly use white chocolate with raspberries, too, and make scrumptious-looking muffins in a breeze!



The type of sugar you use will determine the color of the muffins. Using white sugar will produce paler-looking muffins but the raspberries and chocolate (especially if you add an extra sprinkling of them on top prior to baking as you can see in my photos) would stand out.

If you use brown sugar (especially the darker variety) the muffins may be deeper in color or more brownish on top. I sometimes use this because I also like the depth of flavor added by brown sugar especially if I use the muscovado sugar with hints of molasses. So good, too!

Feel free to use whichever you like.

NOTE: Depending on the type of sugar you use – your muffins can be a bit pale like the one above. Below, I used dark brown sugar. Using glass or light-colored thicker muffin pans like the one in the first photo would also result in paler but quite lovely muffins!

With the muffins below I used a thinner muffin tin. Despite the difference in color – they use the same recipe so no worries at all!

Raspberry Muffins



  • Unsalted Butter – a little extra salt is added for depth of flavor so make sure you used unsalted butter. Use one stick of butter.
  • Sugar – use either white or brown depending on what you prefer. The muffin may appear paler if you use white sugar. Please see photos for the color difference. They would both taste yummy either way!
  • All-purpose flour – you may use ground oatmeal to replace some of the flour for extra fiber.
  • Baking Powder – ensure that it’s still fresh and not expired.
  • Baking soda – same as above.
  • Salt – if you’re able to find it – all-natural salt (like ground pink Himalayan salt or Celtic sea salt) would make this muffin even healthier (so no need to worry that this muffin has salt!)
  • Eggs – room temperature, if possible.
  • Sour cream – use either plain or greek yogurt for a healthier alternative
  • Vanilla Extract
  • Raspberries – fresh or frozen raspberries may be used so you can make this year-round!
  • Chocolate chips – milk, semi-sweet or dark chocolate may be used. Even better if you use your favorite chocolate bar and simply chop them into small pieces before adding.
  • White or Brown Sugar – extra for sprinkling. This is optional but it would give your muffins that professional bakery-style look!

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Raspberry Chocolate Chip Muffins

Manila Spoon
Fresh raspberries provide a sweet-tangy contrast to chocolate in these more-ish, moist and totally scrumptious muffins! Great for breakfast or anytime you feel like snacking.
4.92 from 25 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins


  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 2 cups all-purpose flour, (see notes)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup sour cream or plain yogurt
  • 1 teaspoon vanilla Extract
  • 1 cup raspberries, fresh or frozen
  • 1 cup chocolate chips, dark or semi-sweet
  • 1-2 Tablespoons white or brown Sugar extra for sprinkling, optional


  • Preheat the oven to 375F. Line a muffin tin with paper cups.
  • Melt the butter with brown sugar in low heat.
  • Combine the flour, baking soda, baking powder and salt in a small bowl.
  • Beat (or whisk) the eggs with the sour cream or yogurt until combined. Add the Vanilla extract. Beat the sugar-butter mixture into the sour cream mixture.
  • Fold in the flour mixture. Gently stir in the raspberries and chocolate chips.
  • Fill the muffin cups with the mixture dividing the batter equally. Sprinkle generously with sugar (if using).
  • Bake in the preheated oven for about 23-26 minutes or until a tester comes out clean. Cool in the muffin tin for about 5 minutes. Transfer to a wire rack to cool completely. Enjoy!


*You can replace half of the flour with 1 cup oatmeal for extra fiber, if you prefer.
*If you use white sugar like I did originally, the muffins would look lighter in color just like the photos. Brown sugar would make it darker. Both would taste yummy!
Keyword chocolate and berry muffins, chocolate coffee muffins, healthy raspberry and chocolate muffins, raspberry and chocolate chip muffins, raspberry and dark chocolate muffins, raspberry chocolate muffins, raspberry coffee muffins, raspberry muffins
Tried this recipe?Let us know how it was!
Fresh raspberries provide a sweet-tangy contrast to chocolate in these more-ish, moist and totally scrumptious muffins! Great for breakfast or anytime you feel like snacking. #raspberry #chocolate #muffins

Last updated on June 21st, 2024 at 09:06 pm



  1. September 5, 2013 / 10:53 am

    Hey, I am on a muffin roll at the moment. Infact I also have a banana chocolate muffin recipe up today. These look really delish

    • March 17, 2014 / 7:21 pm

      Thanks, Chloe and Sarah. Hope you enjoyed them. 🙂

  2. June 1, 2015 / 3:55 pm

    Dear Abigail, these muffins sound like a wonderful morning treat. xo, Catherine

  3. June 2, 2015 / 11:50 am

    The best muffins!
    Thanks to share the recipe 😉

  4. December 11, 2015 / 2:23 pm

    hi there.. just wondering, and if i missed it sorry, how many does this make?

    • December 11, 2015 / 2:27 pm

      Depending on the size of your muffin tins, at least 12. Please enjoy!

  5. Donna Anderson
    April 19, 2023 / 3:36 pm

    Making these in the morning with my little great granddaughter.


    • abigail
      April 19, 2023 / 4:04 pm

      Hope you both enjoy the muffins!

  6. Kim
    July 3, 2023 / 3:41 pm

    5 stars
    I love the texture of the muffins! They are light and airy, but at the same time sweet and delicious! 10/10 Would make again!

  7. Chenee
    July 3, 2023 / 3:46 pm

    5 stars
    These look so yummy! Chocolate and raspberry is the perfect combination of flavors! I’m excited to try them.

  8. Casey
    July 3, 2023 / 3:47 pm

    5 stars
    OOH so moist and flavorful! The kids gobbled them up in just a few minutes.

  9. Ali
    July 3, 2023 / 4:41 pm

    5 stars
    Wow these raspberry chocolate chip muffins are SO good! They make the perfect brunch recipe and are great for raspberry season.

  10. Susan
    July 3, 2023 / 7:21 pm

    5 stars
    Raspberries and chocolate are such a great combination. And since I bake at high altitude, I love that these call for yogurt or sour cream. That’s just the right moistness up here. I have some vanilla yogurt and plan to make these tomorrow!

  11. Ned
    July 3, 2023 / 9:39 pm

    5 stars
    Wow, these were freaking awesome! Thank you for this wonderful recipe!

  12. Akshita Pillai
    July 3, 2023 / 10:47 pm

    This looks so yum! I can’t wait to try it!

  13. Ieva
    July 4, 2023 / 2:50 am

    5 stars
    Beautiful muffins! Made them with raspberries from the garden and we are obsessed with the recipe! Such a good flavour combination and the texture is incredible too! Really good the next day too!

  14. Stephanie
    July 4, 2023 / 4:37 am

    5 stars
    Anything with raspberries and chocolate are a must make in my home! The muffins turned out just as described – and made for a special brunch treat.

4.92 from 25 votes (17 ratings without comment)

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