Chocolate raspberry muffins are a decadent and delicious treat that is perfect for any time of the day. The rich chocolate flavor is perfectly complemented by the tartness of the raspberries, creating a truly unforgettable taste. These muffins are also incredibly easy to make, so you can enjoy them quickly and easily.
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This muffin recipe takes just 10 minutes to mix together. They are great for busy mornings, school lunchboxes, an afternoon snack, or even a healthier dessert! Check out this Raspberry Bread too!
Why You'll Love This Recipe
There are many reasons why you will love this chocolate raspberry muffin recipe. Here are just a few:
- Easy to make: These muffins are made with simple ingredients that you probably already have in your pantry.
- Decadent flavor: The combination of chocolate and raspberries is truly irresistible.
- Beautiful to look at: These muffins are topped with a delicious raspberry glaze that makes them even more appealing.
- Perfect for any occasion: These muffins are great for breakfast, brunch, or as a snack.
- Check out these Lemon Blueberry Muffins for another healthy muffin recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for these healthy chocolate raspberry muffins. Scroll down to the recipe card below for the entire recipe.
First, use whole wheat flour or gluten free flour. They both work well.
Cocoa powder adds the chocolate flavor.
Both baking soda and baking powder help these muffins rise.
A pinch of salt balances out the sweetness.
Two eggs help bind the muffins together. We have not tried this recipe using a vegan egg replacement.
Sweeten these muffins with pure maple syrup or honey.
Unsweetened applesauce adds moisture and a slight natural sweetness. If you don't have applesauce, use melted coconut oil.
We highly recommend using fresh raspberries for these muffins. While frozen and thawed berries can be used, they may add too much moisture.
Lastly, for an extra special treat, add in some dark chocolate chips to the batter before baking.
Taste & Texture
The taste of these chocolate raspberry muffins is simply delicious!
The rich chocolate flavor is perfectly balanced by the tartness of the raspberries.
The muffins are also incredibly moist and tender, thanks to the addition of the applesauce.
How to Make
Step 1
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
Step 2
Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
Step 3
Mix the wet ingredients: In another bowl, beat the eggs, then whisk in the maple syrup, applesauce, vanilla extract, and almond milk until smooth.
Step 4
Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix, as this can make the muffins dense.
Step 5
Fold in raspberries and chocolate chips: Gently fold in the raspberries and chocolate chips (if using).
Step 6
Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Step 7
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 8
Cool and serve: Let the chocolate raspberry muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips for Success
Here are a few expert tips and tricks to help you make the perfect chocolate raspberry muffins:
Don't overmix the batter: Overmixing the batter will result in tough muffins.
Use fresh raspberries for the best flavor: Frozen raspberries can also be used, but they will not be as tart. They also may add too much moisture to the batter.
Store the muffins in an airtight container at room temperature: These chocolate raspberry muffins will stay fresh for up to 3 days.
Flavor Variations & Add-Ins
There are many ways to vary this chocolate raspberry muffin recipe. Here are a few ideas:
Use white chocolate chips instead of dark chocolate chips: This will make the muffins sweeter.
Add a teaspoon of vanilla extract to the batter: This will add a depth of flavor to the muffins.
Add in some other berries! Blueberries would be a great addition.
How to Serve & Store
These chocolate raspberry muffins are best served warm with a cup of coffee or tea.
They can also be served as a snack or dessert.
Store the muffins in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions (FAQs)
Yes, you can make these muffins gluten-free by using gluten-free flour.
We have not tried substituting the eggs.
Yes, you can substitute raspberries with blueberries, strawberries, or blackberries for a different flavor experience.
Equipment Needed
Pyrex 3 Glass Mixing Bowls: These are great mixing bowls for baking these chocolate raspberry muffins.
Pyrex Glass Measuring Cups: Use these measuring cups to measure all of the ingredients.
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You May Also Enjoy
- Almond Flour Cookies
- Pumpkin Protein Muffins
- Almond Flour Banana Bread
- Sweet Potato Muffins
- Almond Flour Blondies
If you enjoyed this chocolate raspberry muffin recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Breakfast Recipes for more delicious recipes.
Chocolate Raspberry Muffins
Ingredients
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup (or honey)
- ⅓ cup unsweetened applesauce (or melted coconut oil)
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk (or any milk of choice)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- ½ cup dark chocolate chips (optional)
Instructions
- First, preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the wet ingredients: In another bowl, beat the eggs, then whisk in the maple syrup, applesauce, vanilla extract, and almond milk until smooth.
- Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix, as this can make the muffins dense.
- Fold in raspberries and chocolate chips: Gently fold in the raspberries and chocolate chips (if using).
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Stir the wet and dry ingredients until just combined to avoid overworking the batter, which can lead to dense muffins.
- Unsweetened applesauce keeps the muffins moist and light. You can substitute it with melted coconut oil for a richer flavor.
- Add dark chocolate chips for an extra indulgent, chocolatey boost, but they’re not necessary for a great flavor.
- Bake until a toothpick comes out with a few moist crumbs, ensuring the muffins are cooked through but still tender.
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Nutrition Facts
Nutrition FactsChocolate Raspberry MuffinsAmount Per ServingCalories 196 Calories from Fat 54% Daily Value*Fat 6g9%Saturated Fat 5g31%Trans Fat 0.003gPolyunsaturated Fat 0.5gMonounsaturated Fat 1gCholesterol 27mg9%Sodium 206mg9%Potassium 238mg7%Carbohydrates 31g10%Fiber 4g17%Sugar 14g16%Protein 5g10%Vitamin A 48IU1%Vitamin C 3mg4%Calcium 103mg10%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.
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