Chocolate Chunk Raspberry Muffins Recipe

Name: Chocolate Chunk Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package frozen raspberries in light syrup, thawed; 2 cups all-purpose flour; 3/4 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 large eggs, slightly beaten; 1/2 cup milk; 1/3 cup cooking oil; 1 (6 ounce) container raspberry yogurt; 2 cups semisweet chocolate chunks; 1/2 cup chopped pecans

Servings: persons

1 (10 ounce) package frozen raspberries in light syrup, thawed
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs, slightly beaten
1/2 cup milk
1/3 cup cooking oil
1 (6 ounce) container raspberry yogurt
2 cups semisweet chocolate chunks
1/2 cup chopped pecans

1
Preheat oven to 400u00b0 F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
2
Drain raspberries; discard syrup.
3
Combine flour, sugar, baking powder and salt; make well in the center.
4
Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
5
Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
6
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
7
Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

1398

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10 ounce) package frozen raspberries in light syrup, thawed, 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon baking powder, and more.

Yes, Chocolate Chunk Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chunk Raspberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions