I have another delicious muffin recipe for you today, Chocolate Raspberry Muffins. Big fluffy muffins bursting with raspberries and chunks of dark chocolate. Talk about a sweet way to start your day!
I’m always looking for places to tuck extra servings of fruits and veggies into our food, and these do the trick nicely. I used fresh raspberries for these, as they are one of my youngest daughter’s favorite foods and we almost always have them on hand, but you could probably give frozen a try if you want to. And if you need a gluten free version, I’ve got one!
I based these muffins off of the Lemon Blueberry Muffins that I shared earlier this week. The regular version is completely from scratch, and the gluten free version gets some help from a Wildtree Gluten Free Muffin mix, which really makes the most amazing gluten free muffins I’ve come across.
The chocolate raspberry version of these muffins really only requires that you change your mix ins and leave out the lemon extract, but those simple changes give you a muffin with an entirely different flavor. With baking you sometimes have to be careful messing with things like the amount of baking powder or liquids, but when it comes to mix in items, you really can get creative and try a variety of different things. And if raspberries aren’t your thing, you can even leave them out and just go with a dark chocolate chunk muffin.
Heck, you could make a blueberry chocolate muffin, a strawberry chocolate muffin, whatever you like! Feel free to mix and match your berries and chocolates. I used dark chocolate as that is the favorite in our house, but milk chocolate or semi sweet chocolate will work just as well, use whatever works for you!
If you want to have lots of berries and chocolate peaking out of the top of your muffins, make sure to add some to your muffin batter after you have scooped it into your muffin tins. While I love the presentation this gives, for my girls I tend to mix the items in before scooping them. It’s kind of crazy how much of a mess a three year old can make with one giant chunk of chocolate on the top of her muffin, so inside they go!
I really think these would be awesome with chopped up strawberries as well! Can’t say enough good things about this Wildtree Gluten Free Muffin mix my friend Sandi sent me. Getting light, airy and puffy gluten free bakery style muffins has not been something I’ve yet managed to achieve on my own, but this mix totally does the trick.
Ready to make some muffins? I added a sprinkle of coarse sugar to the top of my muffins. It’s totally optional, but a nice touch. You can get coarse sprinkle sugar here.
Make sure to also try my Copycat Costco Raspberry Crumble Cookies Recipe!
Chocolate Raspberry Muffins
Gluten Free Chocolate Raspberry Muffins
Ingredients
- 1 package Wildtree Gluten Free Muffin Mix
- ¾ cup milk low-fat
- 3 large eggs
- ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp vanilla extract
- 1 cup raspberries preferably fresh
- 1/2-1 cup chocolate chips optional, make sure they are GF
- 1/4 cup coarse sprinkle sugar optional, for sprinkling on top
Instructions
- Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
- Place Muffin Mix, milk eggs, vanilla and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently fold in raspberries and chocolate chips.
- If desired, sprinkle tops of muffins lightly with coarse sugar.
- Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store loosely covered.
- Enjoy!
Notes
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Gluten Free Chocolate Raspberry Muffins
Gluten Free Chocolate Raspberry Muffins
Ingredients
- 1 package Wildtree Gluten Free Muffin Mix
- ¾ cup milk low-fat
- 3 large eggs
- ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp vanilla extract
- 1 cup raspberries preferably fresh
- 1/2-1 cup chocolate chips optional, make sure they are GF
- 1/4 cup coarse sprinkle sugar optional, for sprinkling on top
Instructions
- Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
- Place Muffin Mix, milk eggs, vanilla and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently fold in raspberries and chocolate chips.
- If desired, sprinkle tops of muffins lightly with coarse sugar.
- Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store loosely covered.
- Enjoy!
Notes
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Three yummy variations on one muffin recipe!
If you love muffins, you might want to check out these muffin recipes as well…
Lemon Blueberry White Chocolate Muffins
Chocolate Banana Muffins
These poor muffins won’t win any beauty contests,
but they are our absolute favorite!
Kelly says
I can’t seem to find the recipe except the gluten free version? I’ve scrolled up and down, and even tried going to the parent recipe (lemon blueberry), and have the same issue. Did this get taken down?
Christi Johnstone says
Hi Kelly, this recipe is from back in 2014, and it looks like over the years, through updates and website redesigns, that recipe somehow was replaced with the gluten free version being replicated twice. Unfortunately given it was 9 years ago, I don’t have enough memory to give you the modifications. I do recall that the Wildtree mix was a pretty standard, all purpose muffin mix, so following a basic blueberry muffin recipe, but switching up the mix ins, is probably pretty close to what it would have been. I do have a blueberry muffin recipe on deck and will move it to the front of the list, and I will add this recipe to my list for ones to update soon. Sorry I can’t be of more help at this time.
Patricia says
I would LOVE to make the gluten free muffins and since my supermarket doesn’t have this mix, I went on the website – they seem to have everything else but NO GLUTEN FREE MUFFIN MIX – there are a couple of places where they actually say use the Gluten Free Muffin Mix but when searched it states there is no such thing and its not listed or pictured on the site for ordering. Just an FYI.
Christi says
Patricia, I just looked and you are right, I don’t see it either. The post is about 15 months old, so maybe they have changed their product line since then. The good news is that any gluten free plain muffin mix should work well, as you’ll just be adding the blueberry and lemon portion. Krusteaz has some great gluten free mixes at my grocery store.
Rochelle @ Oh So Sweet Baker says
Mmmmm. these muffins are literally bursting at the seams with juicy raspberries and chocolate. Yummy!
Roberta says
Is 475 degrees the correct temperature to bake the Chocolate Raspberry muffins?
Thanks.
Christi says
Hi Roberta, per the recipe instructions, you preheat the oven to 475, then immediately drop the temperature to 400 when placing the muffins in the oven.
“Place muffins in the oven and IMMEDIATELY DROP THE TEMPERATURE down to 400 degrees F.”
Crystal says
The muffins look delicious! I never thought about putting raspberry & chocolate chips together. Thanks for the recipe!!