Chocolate Chunk Raspberry Muffins

Total Time
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition


  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

We made a few slight changes when making this recipe. We used a Greek variety of raspberry yogurt and substituted buttermilk for the milk. Our package of frozen raspberries was 12 ounces, a little more than called for, but we used them all. The only other thing we did differently was leave off the nuts. They turned out wonderfully! The entire family gave them 5 stars!

whtbxrmom April 09, 2016

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

amylvogt May 05, 2009

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.

Gingernut October 25, 2006

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