Best 5 Nutty Raspberry Chocolate Muffins Recipes

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Indulge your taste buds with our delectable Nutty Raspberry Chocolate Muffins, a symphony of flavors and textures that will tantalize your senses. These muffins are a harmonious blend of sweet, tangy, and nutty flavors, perfectly complemented by rich chocolate chips. Each bite offers a delightful burst of juicy raspberries, crunchy walnuts, and the decadent indulgence of chocolate. These muffins are not just a treat for your palate but also a feast for your eyes, with their golden-brown tops and generous sprinkling of walnuts and chocolate chips. Whether you're starting your day with a delightful breakfast, seeking an afternoon pick-me-up, or satisfying your sweet cravings, these muffins are the perfect companion. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Nutty Raspberry Chocolate Muffins.

In addition to the classic Nutty Raspberry Chocolate Muffins, this article presents a diverse collection of muffin recipes that cater to various dietary preferences and taste palates. From the indulgent Chocolate Chip Muffins, bursting with gooey chocolate chips, to the wholesome Banana Nut Muffins, packed with the goodness of bananas and walnuts, there's a muffin recipe for everyone. For those with a sweet tooth, the decadent Double Chocolate Muffins are a must-try, while the zesty Lemon Blueberry Muffins offer a refreshing twist. And for those seeking a healthier option, the nutritious Whole Wheat Muffins provide a guilt-free indulgence. With step-by-step instructions and a treasure trove of muffin recipes, this article is your ultimate guide to muffin-making perfection.

Here are our top 5 tried and tested recipes!

JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS



Jumbo Raspberry Chocolate Chip Muffins image

These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3 cups (375g) all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature
1 cup (240ml) milk, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (135g) semi-sweet chocolate chips
1 and 1/4 cups (170g) fresh or frozen raspberries (do not thaw)
optional: coarse sugar for sprinkling

Steps:

  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.)
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS



Raspberry-White Chocolate Chip Muffins image

These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.

Provided by spaz

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups cake flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
2 cups fresh raspberries
½ cup miniature white chocolate chips
3 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons ground cinnamon
¼ cup miniature white chocolate chips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
  • Sift flour, sugar, baking powder, and baking soda together in a large bowl.
  • Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
  • Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
  • Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
  • Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g

RASPBERRY-WHITE CHOCOLATE MUFFINS



Raspberry-White Chocolate Muffins image

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 28m

Yield 12

Number Of Ingredients 7

1 egg
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

RASPBERRY CHOCOLATE CHIP MUFFINS



Raspberry Chocolate Chip Muffins image

"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 34g carbohydrate, Fiber 2g fiber), Protein 4g protein.

RASPBERRY MUFFINS



Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

  • Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

Tips:

  • Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they should be thawed and drained before using.
  • If you don't have raspberry jam, you can use another type of jam or preserves, such as strawberry or blackberry.
  • Chocolate chips can be added to the batter for an extra chocolatey flavor.
  • The muffins can be baked in a regular muffin tin or a mini muffin tin. If using a mini muffin tin, the baking time will be reduced.
  • Allow the muffins to cool completely before frosting them.

Conclusion:

These nutty raspberry chocolate muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. The muffins are also great for parties and potlucks. With their moist and fluffy texture, sweet and tangy flavor, and decadent chocolate frosting, these muffins are sure to be a hit with everyone who tries them.

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