A quick and easy muffin recipe that’s bursting with fresh fruit and chocolate and perfect for breakfast or a snack!
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.
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!
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.
These are great served with a little extra fresh fruit or some yogurt. Enjoy!
Raspberry Chocolate Chip Muffins
- 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
- Preheat oven to 350 degrees Fahrenheit. Spray a standard 12 count muffin pan well with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix together the oil, milk, egg, sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.
- Add in the chocolate chips and raspberries, and gently fold into the batter.
- Evenly distribute the batter between the muffin cavities.
- 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.
- Remove the muffins from the oven and allow to cool in the muffin pan for 5 minutes.
- Remove from the muffin pan and transfer to a wire rack to finish cooling.
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If you’re looking for another light breakfast option, these Whole Wheat Blueberry Muffins are great as well!