Chocolate Raspberry Muffins
These decadent chocolate and raspberry muffins are the perfect flavor combination and make for a great breakfast or snack the whole family will love.
Servings: 12 muffins
Calories: 192kcal
Ingredients
- 1 ¾ cup all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 large egg
- ¾ cup milk
- 1 teaspoon vanilla
- 1 cup fresh raspberries
- ½ cup chocolate chips
Instructions
- Preheat your oven to 400°F. Grease or line a 12-well muffin tin and set aside.
- In a large bowl whisk together the dry ingredients.
- Combine the milk, beaten egg, vanilla, and butter in a small bowl.
- Pour the liquid into the dry ingredients and mix until just combined.
- Stir in the raspberries and chocolate chips gently.
- Divide the batter between the 12 muffin wells.
- Bake for 20-25 minutes, until the top springs back when touched and a toothpick inserted comes out clean. Cool on a wire rack.
- Store in a closed container for up to 4 days at room temperature, or freeze for up to 3 months.
Notes
You can play around with the berries in this recipe and try other types.
Nutrition
Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 149mg | Potassium: 186mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Vitamin C: 2.6mg | Calcium: 88mg | Iron: 1.2mg