Name: Dark Chocolate Raspberry Muffins – Rich, Moist & Bakery-Style Treats
Prep time: 10 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; ½ tsp salt; ¼ cup brown sugar; ½ cup granulated sugar; 1 large egg; 1 cup buttermilk; ¼ cup canola oil; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries (do not thaw if frozen); 1 cup dark chocolate chunks or chips

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❤️ Introduction

Is there any better way to start the morning than with a warm muffin bursting with raspberries and loaded with chunks of dark chocolate? These Dark Chocolate Raspberry Muffins are rich, decadent, and perfectly balanced with sweet and tart notes that make them feel like a treat — but also just right for breakfast. 🧁✨

This recipe is perfect for muffin lovers, chocolate addicts, and anyone who appreciates a little indulgence with their coffee. With simple pantry ingredients, no mixer required, and minimal prep time, you’ll be amazed how easily these come together.

Let’s get those muffin tins ready and dive into some seriously chocolatey goodness.

🛒 Ingredients

🍫 Dry Ingredients:

2 cups all-purpose flour
3 tsp baking powder
½ tsp salt
¼ cup brown sugar
½ cup granulated sugar

🧁 Wet Ingredients:

1 large egg
1 cup buttermilk
¼ cup canola oil
1 tsp vanilla extract

🍇 Add-Ins:

1 cup fresh or frozen raspberries (do not thaw if frozen)
1 cup dark chocolate chunks or chips

👨‍🍳 Directions

Step 1: Preheat Oven & Prep Pan

Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, brown sugar, and granulated sugar.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk the egg, buttermilk, oil, and vanilla until smooth.

Step 4: Combine & Fold

Pour the wet mixture into the dry ingredients. Stir gently until just combined — do not overmix!
Gently fold in raspberries and dark chocolate.

Step 5: Fill & Bake

Divide batter evenly among the 12 muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.

Step 6: Cool & Serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature.

⏱️ Servings & Time

Yield: 12 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: ~30 minutes

🍽️ Serving Suggestions

Enjoy warm with a cup of black coffee or chai tea.
Sprinkle powdered sugar on top for extra presentation points.
Add a dollop of whipped cream for a dessert-style treat.
Serve with fresh fruit or Greek yogurt for a balanced breakfast.

🔄 Variations

Double Chocolate: Add ¼ cup unsweetened cocoa to the dry ingredients.
Raspberry Swirl: Lightly mash raspberries and swirl into batter before baking.
Nutty Muffins: Add ½ cup chopped walnuts or almonds.
Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes.
Vegan Option: Use flax egg, almond milk + vinegar, and dairy-free chocolate.

🧊 Storage & Reheating

Storage:

Store at room temperature in an airtight container for 3 days.
Refrigerate for up to 5 days.

Freezing:

Freeze in a single layer, then store in a zip-top bag for up to 2 months.

Reheating:

Microwave for 10–15 seconds for a soft, melty chocolate bite.
Warm in a 300°F oven for 5–7 minutes.

❓ 10 Frequently Asked Questions

1. Can I use frozen raspberries?

Yes — no need to thaw. Add them frozen to avoid excess moisture.

2. Can I make these dairy-free?

Yes! Use plant-based milk + vinegar instead of buttermilk and vegan chocolate.

3. Can I use white or milk chocolate instead?

Absolutely — any chocolate works, though dark pairs best with raspberries.

4. Can I use whole wheat flour?

Yes. Substitute half or all of the all-purpose flour for a denser texture.

5. How do I prevent soggy bottoms?

Use fresh (or properly frozen) berries and don’t overmix the batter.

6. Why are my muffins dry?

Avoid overbaking and be careful not to overmix the batter.

7. Can I use oil instead of butter?

Yes! This recipe is already oil-based for a super moist crumb.

8. How can I make them extra tall?

Fill muffin cups almost to the top and start baking at 400°F for the first 5 minutes, then reduce to 375°F.

9. Can I make the batter ahead of time?

Best baked fresh, but you can refrigerate the batter for a few hours.

10. What makes bakery muffins so good?

A tall top, rich moisture, and visible chunks of chocolate and fruit — just like this recipe!

💡 Pro Tips

Don’t overmix the batter — this keeps the muffins light and tender.
Use a cookie scoop for even muffin sizes.
Reserve a few chocolate chips and raspberries to press on top before baking.
Grease the top of your muffin pan to avoid sticking.
Let muffins cool completely before storing to avoid sogginess.

🏁 Conclusion

These Dark Chocolate Raspberry Muffins hit that perfect spot between indulgent and wholesome. Whether you’re baking for brunch, snacks, or a special treat, these muffins are a flavorful and beautiful addition to your table.

Sweet, tart, moist, and chocolatey — it’s a match made in muffin heaven. 🍫🧁🍇

Dark Chocolate Raspberry Muffins – Rich, Moist & Bakery-Style Treats

Adam

Is there any better way to start the morning than with a warm muffin bursting with raspberries and loaded with chunks of dark chocolate? These Dark Chocolate Raspberry Muffins are rich, decadent, and perfectly balanced with sweet and tart notes that make them feel like a treat — but also just right for breakfast. 🧁✨This recipe is perfect for muffin lovers, chocolate addicts, and anyone who appreciates a little indulgence with their coffee. With simple pantry ingredients, no mixer required, and minimal prep time, you’ll be amazed how easily these come together.Let’s get those muffin tins ready and dive into some seriously chocolatey goodness.

Print Recipe Pin Recipe

Prep Time 10

bake time 20

Total Time 30

Servings 12 muffins