Best Raspberry Chocolate Muffins Recipes

RASPBERRY CHOCOLATE CHIP MUFFINS

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.

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS

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.

RASPBERRY & CHOCOLATE MUFFINS

Steps:

• Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
• Sieve the flour and baking powder into a large bowl. Add the sugar.
• Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
• Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
• Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.

RASPBERRY & WHITE CHOCOLATE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 350°F Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.
• Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
• In a large bowl, whisk together the melted margarine, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.
• Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.
• Bake the muffins for 20 to 25 minutes, until they are golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS

Steps:

• Grease 12 muffin tin cups.
• Heat oven to 400°.
• In a large bowl mix the milk, butter and egg.
• Stir in all remaining muffin ingredients except raspberries & vanilla chips.
• Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
• Spoon the batter into the greased muffin tins.
• Bake for 24-28 minutes or until golden brown.
• Let muffins cool a little, then remove from pan.
• Dip top of each muffin top in melted butter, then in sugar.

NUTTY RASPBERRY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
• Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
• Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
• Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease the bottoms only of 12 standard-size muffin cups.
• In a large bowl, beat together the milk, oil, and egg.
• Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
• Gently fold in the chocolate chips.
• Fill the prepared tins 1/3 full of batter; place about 1 tsp.
• of the jam in the center of each cup, avoiding the sides of the tins.
• Carefully top with remaining batter.
• If desired, lightly sprinkle the tops with sugar.
• Bake for 18-20 minutes, or until golden brown.
• Immediately remove muffins from the tins.
• Serve warm or cool.
• ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
• ***.

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.

RASPBERRY DARK CHOCOLATE CHIP MUFFINS

Steps:

• Mix the flour, baking powder, and sugar in a bowl. Set aside.
• Beat the egg, milk, and melted butter in a separate bowl. Pour the wet ingredients into the dry and mix by hand, just until combined.
• Gently stir in the raspberries and chocolate. Divide the batter among 12 muffin tins and bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.

CHOCOLATE CHUNK RASPBERRY MUFFINS

Steps:

• Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
• Drain raspberries; discard syrup.
• Combine flour, sugar, baking powder and salt; make well in the center.
• 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.
• Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
• Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY-WHITE CHOCOLATE MUFFINS

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.

DARK CHOCOLATE RASPBERRY OATMEAL MUFFINS

Steps:

• In a large bowl, combine milk, vinegar, and rolled oats. Let sit one hour to soften oats.
• Preheat oven to 375°F Grease 24 muffin tins.
• When oats have soaked for 1 hour, add eggs, brown sugar, and applesauce. Mix thoroughly.
• In another bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon. Add to the milk mixture, stirring until just combined (don't overmix!). Gently fold in the raspberries and chocolate chips.
• Fill the muffin tins 2/3 full. Sprinkle with a little brown sugar, if desired. Bake 18 minutes, until the tops are light golden brown and spring back when touched. Remove from the oven and allow to cool in the tins.

RASPBERRY WHITE CHOCOLATE MUFFINS

Steps:

• 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups.2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups.3. Bake 15 to 18 minutes or until golden brown. Cool slightly remove from pan to wire rack.HIGH ALTITUDE (3500 to 6500 feet): Bake 16 to 19 minutes.NUTRITION FACTS: 1 Muffin: Calories 195 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 20mg Sodium 300mg Carbohydrate 26g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 8% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 FatBETTY'S TIP: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler-drizzle the tops with melted white baking chips.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RASPBERRY DARK CHOCOLATE MUFFINS

Steps:

• 1. While preheating over to 425 degrees, spray a jumbo muffin tin -or popover tin- with cooking spray. (These work best in a larger, higher tin because we are going bake them to rise tall)
• 2. In a large bowl, gently mix together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
• 3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, kahlua and vanilla extract.
• 4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries.
• 5. Pour batter into prepared muffin tins, filling all the way up just below the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes

RASPBERRY-CHOCOLATE MINI MUFFINS

Steps:

• Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture. , Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar. , Bake at 350° for 10-12 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

DOUBLE CHOCOLATE AND RASPBERRY MUFFINS

Steps:

• Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
• Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
• Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
• Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.