Chocolate raspberry muffins of your dreams—soft, fluffy, and tender. These muffins are studded with fresh raspberries and pockets of gooey chocolate for a flavor combination that truly stands out.
This recipe is simple and comes together in one bowl, making it perfect for busy mornings or an easy dessert. If you love the contrast of bright berries and rich chocolate, these muffins will quickly become a favorite.
They bake up with a light crumb and a tall top. The texture is pillowy yet moist, and the fresh raspberries keep each bite bright and fresh.
Ingredients notes
Full ingredient amounts are listed in the recipe card below. These notes explain a few key ingredients and substitutions.
Butter – Unsalted butter works best. Melt and cool before adding to the batter.
Buttermilk – Important for a tender crumb and good rise. If you don’t have buttermilk, make a quick substitute by stirring 1 cup milk with 1 tablespoon lemon juice or vinegar; let it sit 10 minutes at room temperature.
Chocolate – Mini chocolate chips create small, melty pockets throughout the muffins. You can also use semi-sweet, dark, or milk chocolate chips, or chop a chocolate bar into small pieces.
Raspberries – Use fresh raspberries, not frozen. Frozen berries release extra moisture and can thin the batter.
Cornstarch – A small amount of cornstarch helps produce a tender, delicate crumb.
Oil – A neutral-flavored oil keeps the muffins moist. Combining oil with some butter adds both flavor and tender texture.
Step-by-step instructions
Follow these steps to make Chocolate Raspberry Muffins.
Step 1 – Prep. Line a 12-cup muffin tin with liners and preheat the oven. Melt the butter and let it cool while you measure other ingredients.
Step 2 – Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Step 3 – Whisk wet ingredients. In a large bowl, whisk the cooled melted butter with oil, sugar, egg, egg yolk, buttermilk, and vanilla until well combined.
Step 4 – Combine. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Avoid over-mixing to keep the muffins tender.
Step 5 – Add fruit and chocolate. Toss the fresh raspberries with 1–2 teaspoons of flour to absorb any surface moisture, then fold them into the batter along with the mini chocolate chips. Mix only a few times to distribute evenly.
Step 6 – Scoop. Divide the batter evenly among 12 liners, filling each almost to the top. Sprinkle additional chocolate chips and a pinch of white sugar on top for a slightly crisp finish.
Step 7 – Bake. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 20–25 minutes. If using standard liners, the muffins may finish in 12–15 minutes; taller tulip liners need the longer time. Muffins are done when they spring back to the touch or a toothpick inserted near the center comes out clean.
Store muffins covered at room temperature for a few days or refrigerate in an airtight container for up to one week.
Expert baking tips
Helpful tips for the best results.
- Weigh ingredients when possible. A kitchen scale gives the most accurate results for consistent bakes.
- Don’t over-mix. Stir only until the dry streaks disappear. Overworking the batter makes muffins tough and can prevent proper rise.
- Use fresh fruit. Fresh raspberries deliver the best texture and prevent excess moisture in the batter.
FAQ
Do I have to add raspberries? No. You can omit them and make chocolate chip muffins instead.
Why bake at two temperatures? Starting at a high temperature gives the muffins an initial burst of heat that helps create a tall, domed top. Lowering the temperature lets them finish baking through without over-browning.
Can I use regular milk instead of buttermilk? You can make a quick buttermilk substitute: mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 10 minutes before using.
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Chocolate Raspberry Muffins
Ingredients
- 1/2 cup butter, melted and cooled
- 3 tbsp neutral oil
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 cup buttermilk*, room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 cup fresh raspberries, room temperature
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven and line a 12-cup muffin tin with liners. Melt the butter and let it cool.
- Whisk together flour, cornstarch, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk melted cooled butter, oil, sugar, egg, egg yolk, buttermilk, and vanilla until combined.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined—do not over-mix.
- Toss raspberries with 1–2 tsp flour, then fold them and the chocolate chips into the batter gently.
- Divide batter evenly among 12 liners, filling nearly to the top. Sprinkle extra chocolate chips and a little sugar on top if desired.
- Bake at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) and bake 20–25 more minutes. Standard liners may need 12–15 minutes. Muffins are done when they spring back or a toothpick comes out clean.
- Cool slightly before serving. Store covered at room temperature for a few days or refrigerate in an airtight container for up to one week.
Notes
*To make quick buttermilk: stir 1 cup milk with 1 tbsp lemon juice or vinegar and let sit at room temperature for at least 10 minutes before using.
Nutrition (per muffin)
Calories: 257 kcal | Carbohydrates: 44 g | Protein: 4 g | Fat: 7 g | Sugar: 23 g