Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins

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This month’s #ImprovCookingChallenge is to create a recipe using chocolate and raspberries. My family has been having a number of early mornings where we are short on time so need quick grab and go breakfast options. Muffins are one of our favorites so I thought this was the perfect opportunity to come up with some muffin combinations, staring with Raspberry Chocolate Chip Muffins. 

This muffin batter is a great starting point for almost any combination of flavors. I’ve made this with only raspberries and another variant with chocolate chips and vanilla extract instead of almond. I plan to try it with many other variations. It makes a batch of just twelve which is perfect so that they are fresh and hot when you want to eat them. 


This months #ImprovCookingChallenge was to use raspberries and chocolate in a recipe. 


Raspberry Chocolate Chip Muffins Recipe

Yield: 12

Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins

Moist and fluffy Raspberry Chocolate muffins, perfect for your morning routine.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes



  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 large egg, slightly beaten
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup fresh or frozen raspberries
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp. almond extract


  • 1/4 cup raw sugar


  1. Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
  2. Combine milk, 1/2 cup melted butter and egg in bowl. Add all remaining muffin ingredients except raspberries and chocolate chips; stir just until moistened. Gently stir in raspberries and chocolate chips.
  3. Spoon batter evenly into prepared muffin pan cups. Sprinkle with raw sugar. Bake 22-26 minutes or until golden brown. Cool slightly; remove from pan.


Recipe adapted from Land O Lakes

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Raspberry Chocolate Chip Muffins

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