A quick and easy muffin recipe that’s bursting with fresh fruit and chocolate and perfect for breakfast or a snack!  

 

Raspberry Chocolate Chip Muffins

Hey everyone! It’s Danielle again from Live Well, Bake Often! I’m back today to share a fun and easy muffin recipe with you all. If you love chocolate and fresh fruit, then I can guarantee that you will love these tasty muffins.

 

Danielle1

I’ve really come to love breakfast options that are quick and easy to take with me on the go. Some mornings I like to sit down and eat breakfast, but other mornings I need something a little easier. These raspberry chocolate chip muffins make a great breakfast option, but they’re also perfect for a snack or even a light dessert!

 

Raspberry Chocolate Chip Muffins

The recipe for these muffins starts with simple ingredients, most of which you probably have at home right now. I used all purpose flour to make these, but a mix of half whole wheat flour and half all purpose flour or white whole wheat flour works great too! These muffins are lightly sweetened with a little sugar, but don’t worry, the raspberries and chocolate make these muffins even better. If you’re not a huge fan of raspberries, another great option is chopped strawberries.

 

Raspberry Chocolate Chip Muffins

These are great served with a little extra fresh fruit or some yogurt. Enjoy!

Raspberry Chocolate Chip Muffins

A quick and easy muffin recipe that's bursting with fresh fruit and chocolate and perfect for breakfast or a snack!
Yield 10 to 12 muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup oil
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a standard 12 count muffin pan well with non-stick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, mix together the oil, milk, egg, sugar, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.
  5. Add in the chocolate chips and raspberries, and gently fold into the batter.
  6. Evenly distribute the batter between the muffin cavities.
  7. Bake at 350 degrees Fahrenheit for 18 to 22 minutes. The muffins be finished when the top is lightly golden and a wooden toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow to cool in the muffin pan for 5 minutes.
  9. Remove from the muffin pan and transfer to a wire rack to finish cooling.

Recipe Notes

Store muffins in an airtight container on the counter for three to four days.
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If you’re looking for another light breakfast option, these Whole Wheat Blueberry Muffins are great as well!

 

Whole Wheat Blueberry Muffin