Chocolate Raspberry Muffins

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Chocolate Raspberry Muffins

The Cook
12 Servings
10 Ingredients

Chocolate and Raspberry are a wonderful combination of flavors and the favorite in our house. These muffins take that combination and make breakfast a delight. I promise you’ll have a good morning with these in your hands.

12 Servings
10 Ingredients


  • 1 cup Flour, All-Purpose
  • 1 ½ teaspoons Baking Powder
  • ¾ cups Sugar
  • 12 tablespoons melt Butter, Unsalted
  • ¾ cups Yogurt, Plain
  • ½ cups Water
  • 2 individual Egg
  • ½ cups Chocolate Chips, Semisweet
  • ½ cups Raspberries
  • 2 tablespoons Turbinado Sugar



  • Cooking Sprays
  • Muffin Tins
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

  • Not available.


Join the discussion
  1. I love the combination of chocolate and raspberries. This sounds like a wonderful recipe. I can’t wait to give it a try…bet my family will love them!

  2. This is a great combination for a very special muffin. Thanks for sharing with Full Plate Thursday and come back soon!

  3. Do you mean 7 Tablespoons of butter? I used 7 ounces and they didn’t rise and are just not right 🙁

    1. Nope 7 ounces is correct. However someone else had this problem yesterday and I may whip up a batch this afternoon to see what I did so differently. I’m sorry!!

      1. I made a new batch of these today and they turned out just the same. 7 ounces of butter is correct. It equates to about 12 tablespoons. They are not totally fluffy cupcake like muffins they do sink some. My only thought to why people may be having trouble is maybe using baking soda instead of baking powder? Sorry!

  4. I don’t mind the flatness, but they are very greasy. I think 7 ounces of butter is too much as the bottom of my liners are soaked in grease and even my pan, but I do love chocolate and raspberry flavors combined.

  5. I tried these too and like Semalee and Caroline found they came out greasy – they didn’t rise much – stayed about the same level when I put them in the oven (just about level with the top of the liners) but they did taste good. The bottom was a bit soggy, not sure if I needed to cook them a bit longer (the toothpick came out clean) or the greasyness. I’ll be making them again though and will reduce the better to see if this makes a difference.

  6. actually looking at your photos, the mix seems to be stiffer in your muffin pans that they were in mine – Mine were slightly stiffer than a batter but did level out in the pan whereas yours seem to have kept the peaks and shape of the mix as they are in the tray.

  7. I had the same problem with mine as some of the other readers. It seems like way too much butter. They were very soggy and butter was dripping out of the bottom of the cupcake liners. I had to eat mine with a spoon. I added more flour to the rest of the batter and am cooking those now to see if it helps any. The idea is great though. I love the raspberry and chocolate combination.

    1. I’m sorry everyone is having trouble I did the recipe again and it worked just fine for me. You could add more flour or add applesauce in lieu of butter and see what happens as well.

  8. I also had the same problem. They were VERY greasy, they didn’t rise at all, and were mushy inside, even though I cooked them longer than it said to. I thought it was simply because I used homemade choc chips (which are also made with butter) but now I see that’s not the case. I wonder what the difference could be…. I think I’ll try applesauce and see what happens, because I really love the idea of these (and applesauce would be a bit healthier anyway…) Thanks for the recipe!! It sounds so good, I really want it to work!

  9. I was about to make these and was reading through all the comments – I used to live in CO, now at sea level. Seems like altitude could be the culprit?

    1. (tricia) Kelly claims she doesn’t adjust these to altitude (as sometimes she does) but I suppose I will just have to try them here in the Midwest to test that theory out!

      1. Here (sealevel and very humid) I tried it w/ 4oz butter, 2oz applesauce and a heaping 1/2 cup (instead of 3/4) of yogurt. Still had soggy muffin liners, and they were brown on top but squishy on the bottom, but it didn’t seem as bad as what was described above. Next time will cut down on the butter some more. Thanks for the wondeful recipe though! I will definitely try

  10. I made these with the 7T butter instead of 7 oz. They were still kind of flat, but very good – the ones I could get out of the muffin tins. I usually just spray with Pam and pop out muffins.

  11. I LOVE this recipe. The first time I made them. The batter was like soup. They didn’t rise and I thought I’d used too much butter. That said, not ONE of them made it to the freezer – the family ate them all!
    The second time I made them I left the butter to soften at room temperature and didn’t melt it. The batter wasn’t soup but the muffins still reacted the same in the oven. They still taste WONDERFUL. I will try again, since they are a hit, to adjust the goo a bit. Thanks for the recipe. Yup, I am having fun.

  12. Here’s a yogurt based batter that works very nicely. Add the berries and chocolate to this instead.1/2 c soft butter
    3/4 c sugar
    2 eggs
    1 tsp powder
    1/2 tsp soda
    1 tsp vanilla
    2 c flour
    1 c plain yogurtbeat butter and sugar, add eggs, add dry ingredients, fold in yogurt, fold in berries and chips. 350 for 25 mins.

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