Raspberry and Chocolate Chip Muffins—man, you ever just crave something that makes you feel like you’re treating yourself properly? There’s this problem I run into: plain muffins just won’t cut it, but the full cake route? Too much trouble for a Tuesday. That’s where these little gems come in.
Seriously—they’re fruity, chocolatey, and they don’t even ask much from you. Oh, and if you’re as mad about desserts as I am, you’ve got to check out this ridiculous chocolate chip cookie brownies recipe. It’s basically a double-whammy for chocolate lovers.
Overview: Ingredients To Use & Why
First off, don’t let anyone tell you the ingredient list has to be fancy for good flavor. All it takes is some well-chosen basics. I’m picky about raspberries. Fresh in summer is ideal, obviously, but heck, frozen works too if your grocery store’s being stubborn. Don’t skip the chocolate chips, and go for the mini ones if you want more chocolate in each bite (trust me).
For flour, regular ol’ all-purpose does the trick. If I’m feeling like going all out (or I just want my friends to beg for the recipe), I’ll toss in a splash of vanilla and a pinch of sea salt. The little touches make all the difference. Oh—don’t get cute and use margarine; stick with butter for better taste and that almost caramel-like flavor in the muffins.
Here’s the kicker: a tiny dollop of Greek yogurt. Sounds weird, but it makes the muffins nutty, moist, and well, five-star bakery worthy (no joke). And please, don’t be shy with the raspberries; some folks get stingy and, really, where’s the fun in that?
“Honestly, these are the only muffins my picky teen will eat. The raspberry and chocolate chip muffins come out perfect every time, and now it’s our go-to for sleepovers.” — Jess from Michigan
Raspberry and Chocolate Chip Muffins
How to Make Bakery Style Jumbo Muffins (4 Tips)
Alright, you want those giant, domed muffin tops like the posh bakery downtown? It’s not magic, it’s just… a few sneaky tricks:
- Crank your oven up super hot for the first five minutes—it helps the muffins rise sky-high.
- Fill the tins all the way up (don’t worry if they look overstuffed, that’s how you get the domes).
- Don’t overmix. A few streaks of flour? Totally okay. Over-stirring makes sad, rubbery muffins.
- Sprinkle extra sugar or mini chocolate chips on top before baking for that pretty finish.
You’ll end up with muffins that make store-bought ones cry.
Raspberry and Chocolate Chip Muffins
How to Make the Perfect Raspberry Muffins
I used to think muffin perfection was reserved for professional bakers, but after ruining enough batches (I’m not proud), I figured out what actually works. Room temperature butter goes a long way. Cold dairy—milk, eggs—makes the batter seize up and makes it lumpy, which nobody wants.
Folding in the raspberries gently keeps them from turning everything pink and mushy. There’s this jazzy moment when you get the batter just right and it’s thick, a little lumpy, and you think, “Should I fix this?” Don’t. That’s good muffin batter!
And please—do yourself a favor—let them cool just enough that the chocolate chips are gooey but not burning your tongue. The wait is so hard, I sometimes just break one open in the pan (taste test, you know).
Raspberry and Chocolate Chip Muffins
Preserve Those Summer Raspberries
Let’s be honest, those gorgeous summer raspberries? They’re gone in a flash. I started freezing big trays of them to use all year. Easiest thing ever—just lay them out (not touching, if you can help it), then shove them in a zip bag after they’re frozen. They keep their shape and you can just drop ‘em straight into your batter. No need to thaw—actually, don’t thaw them or you’ll have a pink mess.
It’s also pretty satisfying, knowing you can whip up a batch of raspberry and chocolate chip muffins in January and pretend it’s still July outside. Smells like sunshine. Plus, if you luck into too many raspberries on sale, muffins are the answer every. single. time.
Raspberry and Chocolate Chip Muffins
More Muffin Recipes For You to Try!
If you love these, honestly, you’ll be obsessed with other options out there. Like, have you dabbled in blueberry lemon? That one’s a sunny day in a bite. Or gingerbread scones (which, okay, technically not muffins but it’s a similar vibe). Weekend baking is just more fun when you don’t make the same thing twice.
Taking a peek at creative recipes over at Jumbo Raspberry Chocolate Chip Muffins – Sally’s Baking is never a bad idea for a new muffin twist. Plus, if you’re daydreaming about truly swoon-worthy desserts, try something wild like chocolate mousse cake or those crazy chocolate eclairs.
Raspberry and Chocolate Chip Muffins
So, next time you’re feeling adventurous in the kitchen, grab a pint of berries and a bag of chips. Your future breakfast will thank you.
Raspberry and Chocolate Chip Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Decadent and fluffy muffins packed with fresh raspberries and chocolate chips, perfect for breakfast or a sweet treat.
Ingredients
- 1 cup all-purpose flour
- 1 cup fresh or frozen raspberries
- 1/2 cup mini chocolate chips
- 1/2 cup Greek yogurt
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together flour, baking powder, baking soda, and salt.
- In another bowl, combine sugar, melted butter, Greek yogurt, egg, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients until just combined, with a few streaks of flour remaining.
- Gently fold in raspberries and chocolate chips.
- Fill muffin tins to the top with batter.
- Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until golden brown.
- Let cool slightly before serving, enjoying warm with gooey chocolate chips.
Notes
For bakery-style domes, fill muffin tins generously and avoid overmixing. Sprinkle with extra sugar or chocolate chips before baking for a beautiful finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg