Raspberry Chocolate Muffins
These raspberry chocolate muffins are moist, chocolatey and studded with fresh raspberries. They're made with simple ingredients and come together in 30 minutes without a mixer. Perfect for breakfast or an afternoon snack.
Servings: 12 muffins
Calories: 260kcal
Ingredients
- 1¾ cups all-purpose flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or canola oil
- 1 large egg room temperature
- ½ cup sour cream room temperature
- ½ cup milk whole milk or 2%, room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1¼ cups raspberries fresh or frozen (not thawed)
- turbinado sugar (also called demerara or raw sugar) for topping, optional
Instructions
- Preheat oven to 375℉. Line a 12-count muffin pans with 12 paper liners.
- In a large bowl, whisk to combine the flour, cocoa powder, sugars, baking soda and salt. Set aside.
- In a medium bowl, whisk to combine the oil, egg, sour cream, milk, vanilla extract and lemon zest until just combined.
- Use a spatula to stir the wet ingredients into the dry ingredients until almost combined. Stop stirring when you see just a few streaks of flour remaining. Add the raspberries and fold them in just a couple times with a spatula til just combined. Be careful not to overmix the batter.
- Transfer batter to your prepared muffin tin (an ice cream scoop works well for neatly and evenly scooping batter into the muffin tin). Fill each one to the top with batter. Optional: Sprinkle turbinado sugar evenly on top of every muffin.
- Bake for 18-21 minutes. Check for doneness with a toothpick. When a toothpick comes out clean when inserted in the center of a muffin, they are done. Remove from oven and allow muffins to cool in the pan for 10 minutes then transfer muffins to a wire rack to cool completely.
Notes
Raspberries: I used fresh raspberries for this recipe. You can also use frozen raspberries. If you use frozen raspberries, don't thaw them ahead of time! You can also substitute raspberries for another berry such as blueberries, blackberries or diced strawberries.
Sour cream and milk substitute: Swap in room temperature buttermilk in place of the sour cream and milk.
Cocoa powder: Use natural unsweetened cocoa powder or dutch processed cocoa powder.
Oil: I prefer vegetable oil for this recipe. You could swap in canola oil, olive oil or avocado oil.
Ice cream scoop: An ice cream scoop is the least messy way to fill the muffin tin. It also evenly portions the batter.
Check for doneness with a toothpick. Use a toothpick to check if your muffins are done. Insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If the toothpick has wet batter stuck on it, cook a little longer until a toothpick comes out clean.
Space out the muffins (optional): An optional tip is to bake only 6 muffins at a time in a 12 cup muffin pan, alternating cavities so that muffins don't bake up side by side. This allows for better air circulation and results in muffins baking up a little higher. They will still rise nicely if you bake them side by side.
Storage: Store chocolate and raspberry muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 2 months. Defrost them at room temperature for about 3 hours.
Recipe Update: This recipe was modified in January 2026. Please email us if you'd like the original version.
Nutrition Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1muffin | Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 228mg | Potassium: 139mg | Fiber: 3g | Sugar: 19g | Vitamin A: 103IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg
