Choco-Chunk Raspberry Muffins

Choco-Chunk Raspberry Muffins
Makes:
18
to 20 muffins
Prep Time:
30
minutes
Total Time:
53
minutes
based on 23 reviews
3
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.

In this recipe:

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Ingredients:

  • 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

Directions:

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.


Reviews:

Review This Recipe

A tasty muffin

 Star(s)

JANICE AUCK from BUCYRUS, OH

A big hit with the Foods class at school. One that they want to make again. A very tasty muffin for a nice treat.

Read More Reviews

Review This Recipe
  •  Star(s)

    choco-chunk raspberry muffins

    elaine hilton from LITTLE FALLS, NJ

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

  •  Star(s)

    Teacher's Choice

    RENEE LIZOTTE from Waterford, NY

    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!!

  •  Star(s)

    AWESOME

    Jody Merkel from CUMBERLAND, MD

    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.

  •  Star(s)

    Choco-Chunk Raspberry Muffins

    Ruth Minsk-Whitehead from OCALA, FL

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

  •  Star(s)

    Yummy!

    NANCY LUCE from WESTMINSTER, MD

    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.

  •  Star(s)

    Easy and yummy

    Christina Bunger from JACKSON, MS

    I baked these for the holidays as gifts and fell in love with the recipe. My husband couldn't stop eating them. Easy and yummy recipe.

  •  Star(s)

    CHOCO-CHUNK RASPBERRY MUFFINS

    LYNNE KRIEGER from YACOLT, WA

    YUMMY MUFFINS. WE REALLY ENJOY THESE MUFFINS. GREAT FOR SNACKS AND LUNCHES. WILL PREPARE AGAIN SOON.

  •  Star(s)

    Choco-Chunk Raspberry Muffins

    Alice Keeney from STRONGSVILLE, OH

    I made these and used fresh raspberries in half, and substituted fresh blueberries in the other half. We had a hard time deciding which were best, but this is keeper recipe.

  •  Star(s)

    Yummy

    Jodi Kresel from FORK, MD

    Very easy and good. A little tart but a hit. People are asking for me to bring them in again and again. I'm now known as the muffin gal at work :)

  •  Star(s)

    Choco-Chunk Raspberry Muffins

    Lisa Wesche from ITHACA, NY

    These muffins are so moist and delicious. They are so easy and the chocolate chunks make them that much better! I made these muffins for our Mother's Day brunch yesterday and everyone loved them. This one is certainly a keeper!

  •  Star(s)

    Choc-Chunk Raspberry Muffins

    Phyllis Minich from BUTLER, PA

    I have made these with frozen and fresh raspberries. They are both good, but I think I like the fresh ones better. Everyone loves them. Took them last year on camping weekend and they went quickly. We are going on a camping weekend soon and everyone has ask me to make these muffins. Thanks for another great recipe.

  •  Star(s)

    Delicious

    colleen boyle from WELLS, ME

    I made these muffins for my husband and daughters to have for breakfast before work and school. They loved them and so did I. The taste of raspberry and chocolate together is scrumptious. They are SO EASY to make. Great for a quick, warm treat when you are on the go!

  •  Star(s)

    choco chunk raspberry muffins

    Lorissa Chan from

    I loved these muffins! the yogurt makes them soft and absolutely scrumptious... made them as muffin tops and sprinkled w/ cinnamon before baking.

  •  Star(s)

    Tasty

    Kristin Thornton from GRAND BLANC, MI

    My husband and three kids all enjoyed this treat. I used fresh frozen raspberrys and small choc. chips. We will be having them again.

  •  Star(s)

    A tasty muffin

    JANICE AUCK from BUCYRUS, OH

    A big hit with the Foods class at school. One that they want to make again. A very tasty muffin for a nice treat.

  •  Star(s)

    A tasty muffin

    JANICE AUCK from BUCYRUS, OH

    A big hit with the Foods class at school. One that they want to make again. A very tasty muffin for a nice treat.

  •  Star(s)

    MIGHTY MUFFIN

    DA ORLOSKI from MENTOR, OH

    THIS IS A MOUTH WATERING MUFFIN IF THERE EVER WAS ONE. VERY MUCH ONE OF MY FAVORITES.

  •  Star(s)

    yummy muffins

    Vicki Anderson from Boxford, MA

    These are easy muffins to make and eat. I agree with others and would use fresh raspberries next time I make these as the frozen ones tend to make some of the muffins a little on the soggy side.

  •  Star(s)

    Husband's favorite

    Beth Skellenger from Springfield, MO

    I make this one often. Have used fresh and frozen raspberries, both good. Also have used mixed berry yogurt with great results. Have also used mini chocolate chips and they are great too. Seems to be wonderful no matter what you change!!

  •  Star(s)

    Excellent Muffins

    K Maxted from ALBURTIS, PA

    I have raspberry bushes growing at my house and have been searching for recipes that I could use my raspberries in. These muffins are wonderful. I made them and took them into work and they were a huge hit. And very easy to make, faster that what the recipe stated.

  •  Star(s)

    Choco-Chunk Raspberry Muffins

    Linda Doyle from

    My family & friends really liked these muffins. I thought they were more chocolate than raspberry. Next time I make them I would use fresh raspberries. The frozen raspberries were too mushy.

  •  Star(s)

    My Favorites

    Angela Sengenberger from HADLEY, NY

    This muffin combines 2 of my favorite things, chocolate and raspbery. They are now my favorite. I will make them again to bring to my son. Very easy and delicious.

  •  Star(s)

    choco -chunk raspberry muffins

    Maryann O'Neill from coatesville, PA

    I was invited to a family breasfast and I made the muffins and my brother did not want to share them with the others because he told me nobody gets any.

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

  • 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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Choco-Chunk Raspberry Muffins

Ingredients

  • 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

 

Directions

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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