Chocolate Chunk Raspberry Muffins

Total Time
15 mins
20 mins

Chocolate... Raspberries... do I need to say anything other than YUM?

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  1. Preheat oven to 400° 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.
Most Helpful

5 5

Made these for Mother's Day Brunch last year and they turned out perfect. Everyone loved them and wanted the recipe.

5 5

These came together beautifully. And for once in my life, a baked good recipe came out with the right number of servings! I used a block of milk chocolate that I chopped up myself - semisweet would've been better. I left out the pecans. My frozen berries didn't come packed in syrup, so I just used about 200 g which worked fine. I used plain yogurt with a dollop of strawberry jam. I know that sounds like a lot of changes, but I was true to the spirit of the basic recipe and it turned out great.

5 5

Chocolate and raspberry are the best combination of fruit and chocolate to me.......These muffins provide just that, a yummy marriage of the two!! Thanks for the recipe that adds variety to your average muffin. = )