Print
raspberry chocolate chip muffin on stacked mini plates with bowl of raspberries and milk in background
How to Make...

Raspberry Chocolate Chip Muffins

Raspberry Chocolate Chip Muffins made with whole grain flour, lightly sweetened with maple syrup, sweet tart raspberries and mini chocolate chips. Made dairy free friendly using your choice of thicker yogurt. You will love these healthy moist muffins! Great for a snack, kid friendly.

 
  • Prep Time: 5 minutes
  • Cook Time: 20
  • Total Time: 25 minutes
  • Diet: Vegetarian
  • Yield: 12 1x
  • Scale:

Ingredients

  • 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

Instructions

  1. Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
  2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
  3. In a large bowl whisk together oil with maple syrup, eggs and vanilla. Whisk in yogurt until combined.  
  4. 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.
  5. 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.
  6. 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.
  7. Transfer raspberry chocolate chip muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days. 

Recipes Notes:

You can also bake these muffins at 350ºF for a total of 15-20 minutes.

See more FAQs and suggestions above in blog post.

Nutrition Information:

  • 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