Name: Raspberry Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 1/4 cup oil (avocado or light olive); 1/3 cup maple syrup; 2 teaspoons 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

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.

stacked raspberry chocolate chip muffins on stacked plate with milk jug in background

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.

plate with raspberry chocolate chip muffins, glass of milk, bowl of raspberries and container of raspberries on white board

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.

ingredients labeled on board; whole grain flour, milk, egg, raspberries, baking powder, salt, chocolate chips, oil, yogurt, maple syrup, vanilla extract

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.

flour and milk in mixing bowl next to raspberries and small bowls

Combine

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.

Bake

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.

raspberries and chocolate chips in glass mixing bowl with spatula

raspberry chocolate chip muffin batter in muffin pan next to scoop

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.

raspberry chocolate chip muffins on parchment paper on black round wire rack

Muffin FAQs

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.

raspberry chocolate chip muffin on stacked mini plates with bowl of raspberries and milk in background

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

Connie says

8/13/2021 at 11:38 am

These muffins are great! I used avocado oil and regular Greek yogurt. And I love that they aren’t too sweet!

★★★★★

Raspberry Chocolate Chip Muffins

Why You Should Make These