These one bowl Chocolate Raspberry Muffins are light, fluffy and full of gooey chocolate raspberry flavor. Made with protein-packed Greek yogurt, coconut oil and whole-wheat flour, they also have a good dose of healthiness so you don’t have to feel completely guilty indulging. Perfect way to kickstart your day or nestle in a sweet pick-me-up in the afternoon.
Chocolate Raspberry Muffins
As much I love eating baked goods, they’ve never really been my thing when it comes to recipe developing. I don’t typically enjoy the process of fine-tuning something to a science and I certainly don’t enjoy watching failed batch after failed batch of cookies or cake going in the trash.
However, every once in a while, I set my mind to creating an epic baked good (these Pecan Bars, these Double Chocolate Brownies, or these Cinnamon Maple Scones come to mine) and apparently years ago when I started the blog I had a serious hankering for Chocolate Raspberry Muffins and this recipe was born. It wasn’t until my sister-in-law made them a few weeks ago that I remembered how delicious they were and needed a new spotlight on the website.
These guys are moist and sweet but not cloyingly so, have the perfect crispy exterior and soft inside, and are basically what I want to eat for breakfasts and snacks from now until eternity. Even better, they are packed with tangy raspberries and gooey, melty chocolate in every bite.
Because I love the texture of an all-purpose white flour muffin, but love the flavor of a whole-wheat muffin, I used a combination of the two to come up with my idea of the perfect texture and flavor. They’re tender, like a traditional muffin, but a touch denser and nuttier from the whole-wheat flour, which I love.
The inside is studded with a few fresh raspberries and plenty of semi-sweet chocolate chips for a little indulgence, but unlike most muffin recipes, you could really tailor this to your liking. For instance: You can substitute the raspberry yogurt for strawberry, the raspberries for chopped strawberries and the chocolate chips for white chocolate. Or you could even use the almond cream yogurt, sprinkle in a handful of slices almonds and some blueberries. Really, the options are only limited to your imagination.
We’ve been absolutely inhaling these since we first made them, and I’m actually getting ready to make another batch tomorrow since we’ll be out. I suggest you do the same!
Ingredients in Chocolate and Raspberry Muffins
The dry ingredients
Whole-wheat flour + All-purpose flour. I like using a combination of whole-wheat and all-purpose flour for two reasons. First, it’s healthier. Obviously. Anywhere I can sneak in some whole grains to mine and my kiddo’s diets is a win. Second, I just enjoy the texture of the two together. You could swap out 100% of one or the other if you have a preference.
Baking soda + baking powder. Whenever you’re using yogurt in a baked good, the acid in it requires the addition of baking soda. Baking powder is what will make the muffins raise.
Salt. Instead of using standard kosher salt, I like to fold in flakes Maldon salt. If you do decide to use regular kosher salt, cut the salt amount by 1/4 teaspoon.
The wet ingredients
Brown sugar. I love the caramel-like flavor brown sugar lends to the chocolate raspberry muffins better than white sugar.
Honey. I like to us a minimal amount of brown sugar and add in a natural sweetener like honey to sweeten the muffins.
Eggs. Use two large eggs.
Yogurt. The yogurt has four important jobs in this particular recipe:
- First, along with the brown sugar and honey, it helps to keep the muffins super moist.
- Two, it lets me cut back on the amount of oil and sugar used in the recipe.
- Three, it infuses even more raspberry flavor into the muffin without having to use a puree or saturate the batter with whole raspberries.
- Four, it amps up the amount of protein in each muffin.
Coconut oil. Again, we are trying to keep these on the healthier side and using coconut oil instead of butter or canola oil does just that.
Milk. Use any milk you have on hand, I prefer 2% but anything will work.
Let’s make Chocolate Raspberry Muffins
This is a basically a dump and stir kind of recipe. My favorite kind of baking recipe. Here’s how we do it:
Mix the dry ingredients: Add the flours, baking powder and baking soda to a large bowl.
Add in the wet ingredients. Add sugar, honey, eggs, oil, milk and yogurt to the bowl. Mix just until everything is combined. Fold in the chocolate chips and raspberries.
Pour into muffin tin. Fill muffin tins 3/4 full with batter. Bake 15 minutes. Serve warm!
Can I freeze Chocolate Raspberry Muffins?
Yes! These freeze WONDERFULLY. If you don’t eat them all first.
Substitutions and Tips and Tricks for Recipe Success
- Use all whole-wheat or all all-purpose flour.
- We like the low-sugar Chobani Greek yogurt for this recipe, but honestly any yogurt will work great.
- Use agave in place of honey.
- Swap out milk chocolate or dark chocolate chips for semi-sweet.
- You could also use blueberries or strawberries.
Other easy quick breads.
Chocolate Raspberry Muffins
These Chocolate Raspberry Muffins are made with whole-milk yogurt, coconut oil and whole-wheat flour. They're tender, moist and SO delicious!
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp flaked sea salt you could also you fine sea salt, I just like to have a bite of salt
- 2 large eggs
- 1/3 cup melted coconut oil
- 3/4 cup raspberry Greek yogurt (any fat content)
- 1/4 cup packed light brown sugar
- 1/3 cup honey
- 1/2 cup milk (any kind but skim)
- 1 pint raspberries
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Grease a regular muffin tin with non-stick cooking spray or line with liners.
In a medium bowl, whisk all purpose flour, whole-wheat flour, baking powder, baking soda and salt.
In a large bowl, whisk together, egg, coconut oil, yogurt, brown sugar, honey, and milk.
Add the dry ingredients to the wet. Fold together just until combined. Do not over mix.
Gently fold in the raspberries and chocolate chips. Fill muffin tins 3/4 full with batter. Bake for 15-18 minutes until golden brown and toothpick comes out with a few scant crumbs attached. Serve warm or room temperature.