The combination of flavors in these Chocolate Raspberry Muffins has to be one of my favorites. The sweetness and slight tartness from the raspberries with the chocolate chips together tastes so refreshing.
If you love fruit and chocolate together, you need to try these!
Making these muffins is also incredibly easy.
First we’ll whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and salt. In a separate bowl, whisk together the sour cream, eggs, milk, vegetable oil, and vanilla extract, making sure that all of these ingredients are at room temperature. Then pour the wet ingredients into the dry and mix until just combined.
Add the chocolate chips and raspberries (I like to cut them in half) and gently fold in. The batter for these Chocolate Raspberry Muffins is already done! Let it rest for 5-10 minutes, then fill the muffin tin until the batter reaches the top of the liner. For the final touch, add a couple chocolate chips and small raspberry pieces on top.
For the first ~6 minutes in the oven, bake at 425° F. Then reduce the temperature to 350° F and finish baking for ~14 minutes.
Some ingredients notes
Raspberries – You should be able to use fresh or frozen raspberries. If using fresh ones, I recommend cutting them in half before adding to the batter. This way, there will be more spread throughout.
Sour Cream – This will help to keep these muffins moist while keeping the batter the perfect consistency.
Tips
- When adding the raspberries to the batter, make sure to gently fold them in. This will help to make sure that they’re not getting smushed or crushed when being mixed in.
- Allow the batter to sit for 5-10 minutes before filling the muffin pan.
- Make sure to bake the muffins for ~6 minutes at 425° F before continuing at 350° F to finish baking. This will help with the rise of the muffins.
Chocolate Raspberry Muffins
- Prep Time: 20 minutes
- Rest Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12–14 muffins 1x
Ingredients
- 2 cups flour
- 1 cup granulated sugar
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk, room temperature
- 1 teaspoon vanilla
- 3/4 cup semi-sweet chocolate chips (plus an extra handful for topping)
- 3/4 cup raspberries, fresh or frozen (plus an extra handful for topping)
Instructions
- Preheat the oven to 425° F and line a 12-count muffin pan with liners.
- In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, eggs, vegetable oil, milk, and vanilla until combined.
- Pour the wet ingredients into the dry and mix until just combined. Then add in the chocolate chips and raspberries and gently fold into the batter until combined throughout.
- Let the batter sit for 5-10 minutes.
- Fill the muffin pan with batter up to the top of the liner. Place a couple of chocolate chips and small pieces of raspberries (sized to be a half or third of a raspberry) on top.
- Bake in the oven for 6 minutes. Then reduce the temperature to 350° F and continue to bake for about 14 minutes. When a toothpick is inserted into the center, it should come out mostly clean.
- Let the muffins sit in the pan for 10 minutes. Then transfer to a wire rack to continue cooling.