Choco-Chunk Raspberry Muffins

Choco-Chunk Raspberry Muffins

In this recipe:

based on 23 reviews
This Looks YUMMY!
30 min.
53 min.
18 to 20 muffins

Chocolate and raspberry make a great taste combination. These muffins will be a big hit at your next brunch or family gathering. Shelly Platten of Amherst, WI sent us this winning recipe.


  • Nonstick cooking spray
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 container (6 oz.) raspberry lowfat yogurt
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
  • 1/2 cup chopped pecans
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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.

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choco-chunk raspberry muffins

These muffins are SOOO good! Fluffy, rich, and delicious. Easy to make and eat! Make some today!

- elaine hilton from LITTLE FALLS, NJ

Teacher's Choice

I brought these to a monthy breakfast celebration at school, and they were gobbled up quickly. Some people even had two! I was asked for this recipe from about 10 people. It was a definite hit!!

- RENEE LIZOTTE from Waterford, NY


This compo of raspberries and chunk chocolate is great. I did not have choc. chuncks, I made my own with a dark chocolate bar. Will make again.

- Jody Merkel from CUMBERLAND, MD

Choco-Chunk Raspberry Muffins

I've made these three times in the past week..once with raspberries, then blueberries & blackberries...Absolutely great!

- Ruth Minsk-Whitehead from OCALA, FL


These are delicious! I substituted white chocolate chips for the chocolate chunks because my youngest doesn't like chocolate. These YUMMY muffins didn't last long! I'll definitely make again.


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Nutrition Facts

Serving Size: 1/18 of Recipe

Servings Per Recipe: 18

  • Amount Per Serving
  • Calories: 270
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 4g (21% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 130mg (5% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 23g
  • Protein: 4g
  • Vitamin A: 0% of DV
  • Vitamin C: 4% of DV
  • Calcium: 8% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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