Raspberry Chocolate Chip Muffins are the perfect healthy breakfast muffin. Tart juicy raspberries paired with mini chocolate chips – you can’t go wrong with these.
This post is sponsored by California Giant Berry Farms. As always, all opinions expressed are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
Why You Should Make These
Muffins make for a great snack and this raspberry chocolate chip combo is kind of like a healthy treat!
This muffin recipe is also:
- Lightened up a touch, using less sugar than traditional muffins, making them a kid friendly snack.
- Made with whole grain flour, thanks to whole wheat pastry flour.
- Sweetened with fresh raspberries, mini chocolate chips and a little maple syrup.
- Dairy free friendly, using a dairy free yogurt (I like non-dairy skyr)
How to Select Fresh Raspberries
When selecting fresh raspberries at the store, California Giant suggests looking for:
- evenly colored berries
- firm in texture
- soft glossy look
Raspberries don’t ripen after harvest so make sure to check out the absorbent pad in the bottom of the container – if it appears wet or is stained, the berries might be going and you’ll likely want to pick a different container.
Raspberry Muffin Ingredients
- whole wheat pastry flour, or a mix of whole grain flours.
- baking powder and salt, will help get the correct rise and salt balances flavor.
- milk of choice, use something like oat milk or hemp milk to keep this recipe nut free. You can also use almond milk, cashew milk, coconut milk or cow’s milk.
- skyr yogurt or greek yogurt, you can use regular or non-dairy. I would just recommend using a thicker yogurt – skyr or greek yogurt are always my favorite.
- eggs & oil, for structure and moisture. Feel free to use light olive oil, sunflower oil or avocado oil. If using coconut oil, just make sure the rest of your ingredients are room temperature or the coconut oil will solidify.
- maple syrup, the liquid sweetener of choice here but honey would also work.
- vanilla, to add a hint of flavor.
- fresh raspberries, use fresh raspberries for the best texture in these muffins.
- mini chocolate chips, will blend into the batter best. But if you only have regular sized morsels that’s fine too.
Muffins are Ready in 30 Minutes
I love muffin recipes – they’re fast to make and ready to eat in no time.
First Mix Dry Ingredients
I like to incorporate the dry ingredients separately to ensure everything is well mixed together. Once you combine the flour, baking powder and salt, set that bowl aside.
Then Mix Wet Ingredients
In a large bowl mix together all of the wet ingredients, excpet the milk – oil, maple syrup, eggs, vanilla and yogurt.
Now it’s time to start combining the dry ingredients with the wet ingredients. Add about half the flour, give it a couple stirs then add the milk and rest of the flour. Stir a couple times (dry spots can remain) then gently fold in raspberries and chocolate chips until fully combined.
Evenly distribute the batter into a 12-cup muffin pan (I like to use a medium cookie scoop) and bake for about 15-20 minutes.
How to Get Higher Muffin Tops
Bake the muffins at 425ºF first for 5 minutes. The high heat will help create higher rise. After 5 minutes, keep the muffins in the oven, drop the temperature down to 350ºF and continue baking for another 10 minutes or so.
Note: you can also bake for 15-20 minutes total at 350ºF as well.
Can I use frozen raspberries? – I don’t recommend it for this recipe, as the frozen berries will add a lot of extra moisture and I’m afraid the muffins won’t turn out quite right.
Can I use another flour? – You can use whole wheat white flour, a blend of whole wheat and all-purpose, or a 1:1 gluten free baking flour. If you’re looking for a grain free muffin, try my Almond Flour Blueberry Muffins and fold in raspberries instead!
Can I make these vegan? – I haven’t tried making these with flaxseed egg yet, but if you do try, I’d love to hear from you!
Do I have to use yogurt? – You can use this recipe, for chocolate chip muffins, and simply add in fresh raspberries to the batter.
I hope you give these Raspberry Chocolate Chip Muffins a try!
More Healthy Muffin Recipes to Try
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oil (avocado, light olive, sunflower)
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 large egg, room temperature**
- 1/2 cup skyr or greek yogurt (dairy-free or regular)
- 1/2 cup non-dairy milk
- 1/2 cup mini chocolate chips
- 1 heaping cup fresh raspberries
- Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- In a large bowl whisk together oil with maple syrup, eggs and vanilla. Whisk in yogurt until combined.
- Add about half of the bowl of dry ingredients into large bowl of wet ingredients. Gently begin to combine then add in milk and rest of dry ingredients, stir a couple times then fold in raspberries and chocolate chips. Avoid over-mixing the batter or you’ll end up with tough muffins.
- Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (I like to use a medium cookie scoop). Sprinkle on more mini chocolate chips and top with a fresh raspberry if you’d like.
- Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 8-10 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10 minutes before gently removing. TIP: if greasing muffin pan, use a butter knife to remove from pan.
- Transfer raspberry chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
You can also bake these muffins at 350ºF for a total of 15-20 minutes.
See more FAQs and suggestions above in blog post.
- Serving Size: 1/12
- Calories: 196
- Sugar: 10 g
- Sodium: 147 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 16 mg