raspberry and dark chocolate muffins

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raspbery and dark chocolate muffins

bread is my favorite when it comes to baking, but muffins are a close second. the idea for these raspberry and dark chocolate muffins has been bouncing around my head for a while. we love the ritz carlton blueberry muffins so much it was hard to convince my family to try another variety, but how can you say no to chocolate and raspberry?

be still, sad heart, and cease repining; 
behind the clouds is the sun still shining; 
thy fate is the common fate of all, 
into each life some rain must fall, 
some days must be dark and dreary

~henry wadsworth longfellow

raspberry and dark chocolate muffins

i’m sitting in my kitchen watching it rain for what feels like the millionth day in a row. dark and dreary isn’t the half of it. my yard is a lake. maisie and mabel have to swim out of the barn each morning, and the dogs get mud everywhere. i am over it.

even mabel is over it. she sits by the door all day long, just hoping to be let in.

i don’t blame her one bit. this rain is only good for hibernating and as it turns out baking. if i  cant go outside, why not bake the day away while listening to julia michaels.

in the last week i’ve made three versions of this coffee cake.  i baked a couple loaves of bread . more granola; i may have a granola addiction problem.  these cookies which disappeared in a day, and quite possibly the best raspberry and dark chocolate muffins.

raspberry and dark chocolate muffins

raspberry and dark chocolate muffins

raspberry and dark chocolate muffins


  • 2 cups of flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar,plus more for tops
  • 3/4 cup plain yogurt (this is the one i use)
  • 8 Tbsp butter, melted and slightly cooled
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups raspberries, frozen
  • 1 cup of chopped dark chocolate


  • line a muffin pan with paper cups
  • preheat the oven to 425°
  • in a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar
  • in a separate bowl whisk together the yogurt, butter, eggs, and vanilla
  • add liquid ingredients to the dry, and stir just until everything is well combined
  • gently fold in the frozen berries and chocolate
  • spoon batter into cups, and sprinkle generously with sugar
  • reduce the oven temperature to 400°, place muffins in oven, and bake 22-25 minutes until the tops are golden brown

raspberry and dark chocolate muffins

how to make the best muffins

do not overmix your muffin batter. no one wants a tough muffin. mix only until everything is combined, and then gently fold in your add ins.

bigger is better. i like to fill my paper cups to the top. they take a few extra minutes to bake, but that results in a crunchy top.

don’t skimp on the add ins. especially for these raspberry and dark chocolate muffins. you want berry and chocolate in every bite.

frozen berries work best in this recipe, but i prefer to freeze my own. bags of frozen berries work fine, but i like large, whole berries.

finally, do yourself a favor and chop your own good quality dark chocolate. it makes a difference. this is my favorite baking bar

raspberry and dark chocolate muffins

it may be hard to top a classic blueberry muffins, but these raspberry and dark chocolate muffins sure give them a run for the money.


raspberry and dark chocolate muffins