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Raspberry Muffins

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Raspberry Muffins are the perfect breakfast, lunch, snack, or afternoon treat! Made with ripe raspberries, sweet chocolate, and cinnamon, they taste like they just came from the bakery!

 

 

Tart raspberries and sweet chocolate chips are tucked away in this raspberry muffin recipe. They are super simple to make but don’t compromise an inch in flavor.

I love how easy chocolate raspberry muffins are to make. No fussy toppings or special ingredients needed!

The fresh raspberry muffins taste so good that I always keep a batch in my freezer for unexpected company.

Made with all pantry and refrigerator ingredients, they can be made any time you get the urge.

And they are super easy to customize according to your own desires!

If you are looking for the best fresh raspberry muffin recipe then look no further because here it is!

 

RaspberEggs, sugar, brown sugar, milk, oil and vanilla mixed together.

 

What is a Raspberry Muffin?

A raspberry muffin is an easy sweet muffin.

It is always made with raspberries but the other ingredients are often changeable and quite varied.

Raspberry muffins can be made with chocolate chips, cinnamon, or lemon.

I’ve seen them made with white sugar, brown sugar, maple sugar, and maple syrup.

And they can even be made with wheat flour or white flour.

With all those raspberry muffin recipes out there, you can trust me when I say this is the best.

I’ve put the taste buds of all my friends to work. And this is it. Pure perfection.

 

baking powder, salt and cinnamon added to milk mixture.

 

Ingredients in Raspberry Muffins

  • Eggs: Eggs are used to bind the muffins together and help them to rise.
  • Sugar: Use both sugar and brown sugar. 
  • Milk: Any milk will work but don’t use heavy cream or the raspberry muffins will come out much too dense.
  • Vegetable Oil: This keeps your muffins soft and moist. You could also substitute with avocado oil or olive oil.
  • Vanilla Extract: Use pure vanilla extract for the best flavor.
  • Baking Powder: This helps your muffins to stay light and airy.
  • Salt: A little bit of salt goes a long way but is needed in most recipes.
  • Cinnamon: Gives it a hint of flavor that pairs wonderfully with raspberries and chocolate.
  • Flour: All purpose flour is so easy to throw into this recipe. I haven’t tried substituting with any others.
  • Chocolate Chips: Dark chocolate, milk chocolate, semi sweet chocolate. All good choices! Or step outside the mold and make raspberry white chocolate muffins!
  • Raspberries: Use fresh or frozen, either one will work in this easy recipe!

Pro Tip: Adding too much flour is the biggest reason you’ll end up with dense muffins. Be sure to measure correctly and don’t pack it in tight!

 

flour added to cinnamon mixture.

 

How to Make Raspberry Muffins From Scratch

  1. Mix: The number one thing to keep in mind while mixing is that you don’t want squashed raspberries. Be sure to fold gently. Don’t use a mixer.
  2. Bake: To know if the raspberries are done, insert a toothpick into the center of one cupcake. If it’s clean, it’s done!
  3. Eat!: I always bake extra if I know I’m taking them to a party because somehow they mysteriously disappear (into our stomachs) on the way there!

Pro Tips: 

  • Use cupcake liners! They make cleaning up so much easier! Either paper liners or silicone liners will work with these raspberry muffins.
  • Experiment with different sizes of muffins! The mini muffins are a hit with all my kids!

 

chocolate chips added to muffin mixture

 

Can I Use Frozen Raspberries in Raspberry Muffins?

You sure can! I’ve tried it with both and had it turn out great both ways!

Should I Thaw Raspberries Before Adding to the Muffin Mix?

No need to thaw your raspberries for these muffins!

Unless your raspberries are freezer burned… in which case I recommend buying a new pack of raspberries… you can toss your frozen raspberries right into the mix!

 

raspberries added to and gently blended to muffin mixture.

 

Can I Use Other Fruits?

Yes! Any berry would go great in this recipe. 

You could try blueberries, blackberries, or even cut up strawberries.

With the chocolate and cinnamon mix, peaches, apples, or nuts would taste delicious too.

You could also divide the recipe and make half with raspberries and half with something else.

It’s a fun way to get the kids involved when they get to pick which berry they get to add to their own section of muffins! 

How Do You Make Raspberry and White Chocolate Muffins?

It’s as simple as swapping out the semi-sweet chocolate chips with white chocolate chips.

I love that this raspberry muffin recipe is so versatile and customizable!

 

muffins baked and in muffin tin

 

Can You Freeze Raspberry Muffins?

You sure can freeze raspberry muffins!

Make sure the raspberry muffins have cooled completely. 

Then place them on a cookie sheet in the freezer for 20 minutes. This is called flash freezing and prevents them from sticking to each other in the bag.

Place them in a labeled airtight container or bag. 

They will stay good in the freezer for up to 3 months, though the longer they sit, the less fresh tasting they’ll be.

 

muffins on a table with one muffin in front close up

 

Can Dogs Eat Raspberry Muffins?

Raspberries- Good for dogs. Raspberry Muffins- Bad for Dogs.

As with most foods, once it has been cooked, coated in sugar, flour, and chocolate, dogs can no longer eat it.

If you’ve got a pooch you want to share with, toss him some fresh raspberries while baking but save the muffins for yourself.

 

zoomed out photo of muffins on table with bowl of raspberries in the background

 

Are Raspberry Muffins Healthy?

Raspberry muffins have fruit in them, but that doesn’t necessarily make them healthy. Sugar and chocolate chips don’t top the list of most healthy food guides.

However, a homemade raspberry muffins recipe is going to be much better for you than almost any store bought treat you can think of. And as a breakfast item they are probably much better for you than cereal.

More Muffin Recipes You’ll Love…

 

view of muffins from the top looking down.

 

Breakfast Recipes You’ll Love…

 

Raspberry Muffins are seriously nummy. They are bakery quality muffins without any added ingredients.

They are simple and straightforward to make but everyone will definitely be raving when you serve these up for breakfast, lunch, brunch, or even an afternoon snack!

 

Yield: 16 Muffins

Raspberry Muffins

muffins on a table with one muffin in front close up

Raspberry Muffins are the perfect breakfast, lunch, snack, or afternoon treat! Made with ripe raspberries and chocolate, they're perfect!

Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes

Ingredients

  • 2 large eggs
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2/3 cup semi-sweet or white chocolate chips
  • 1 1/4 cup fresh raspberries

Instructions

  1. Preheat oven to 325*F
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl blend eggs, sugar, brown sugar, milk, oil and vanilla.
  4. Add baking powder, salt and cinnamon. Blend well and scrape sides of bowl as needed.
  5. Add flour and mix again.
  6. Add chocolate chips (any kind) and blend.
  7. Gently fold in berries, attempting to keep as many whole as possible. Do not over mix.
  8. Scoop batter into each cupcake liner until it is 3/4 full. If you like big muffin tops, fill to the top.
  9. Bake for 16 - 18 minutes or until a toothpick pressed into the center of muffin comes out clean.
  10. Allow to cool for 10 minutes before removing from pan.

Notes

These muffins can be kept in an air tight container for upto 5 days.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 27mgSodium: 282mgCarbohydrates: 39gFiber: 1gSugar: 19gProtein: 4g
Originally Posted: February 14, 2014

Photos & Text Updated: March 28, 2019

Text Updated: August 26, 2021

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Caroline Dahnke

Saturday 8th of August 2015

I made these for my family a few weeks ago and they were a huge hit. When I took some to my husband's work he raved about them, and he is not a person who adores sweets. So naturally I am making them again for a slumber party. Thanks for helping me to be a kitchen goddess!

Janelle

Thursday 13th of August 2015

Caroline, You made yourself a Kitchen Goddess! I merely supplied you with an idea! And to hear even your husband loved them is HUGE if he's not a sweets person! Thank you so much for leaving this comment and making my day/week/month!! You are a ray of sunshine! I hope you'll give a few of our other recipes a try too! Our coconut chicken is a favorite of ours!

Janis

Wednesday 29th of July 2015

For the milk can I use buttermilk?

Janelle

Thursday 13th of August 2015

HI Janis! I've never tried it with buttermilk but it sounds delicious! Give it a try and let us know!

Lisa

Saturday 21st of February 2015

They turned out amazing! Mine look just like the picture. Love the combination of chocolate, raspberry and cinnamon.

J

Sunday 4th of January 2015

I just made these with frozen strawberries from a summer picking. They are so good! They are not heavy and they rose beautifully. I have to admit to adding more chocolate chips, I just couldn't help myself! Thanks for the recipe, it is a keeper!

Janelle

Sunday 4th of January 2015

Thank you so much for your review! There is nothing more that a food blogger loves to hear than the recipe turned out fantastic! I am so glad you loved this recipe and I love the idea of strawberry chocolate muffins. Mmmm!! {And don't worry, your chocolate chip secret is safe with me ;)}

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