Name: Chocolate Raspberry Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: 1/2 cup butter, melted; 3/4 cup milk; 2 eggs; 1 3/4 cup flour; 3/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups chocolate chips; 2 cups raspberries (I used fresh, but you could definitely use frozen); 1/2 cup flour; 1/4 cup sugar; 1/4 teaspoon cinnamon; 1/8 teaspoon salt; 3 tablespoons butter, melted; 1/4 teaspoon vanilla

Looking for a new recipe for your next breakfast or brunch? These chocolate raspberry muffins are the perfect treat! They are incredibly moist, and with the fresh raspberries and chocolate chips, they are just sweet enough. 😉

Six Sisters Stuff

Serves: 16

Chocolate Raspberry Muffins

These chocolate raspberry muffins make a delicious addition to breakfast or brunch!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

Muffins:

1/2 cup butter, melted
3/4 cup milk
2 eggs
1 3/4 cup flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups chocolate chips
2 cups raspberries (I used fresh, but you could definitely use frozen)

Crumb topping: (optional)

1/2 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter, melted
1/4 teaspoon vanilla

Instructions

Muffins:

Preheat oven to 350 degrees.
In a large bowl, mix together butter, milk, and eggs.
In a separate bowl, sift together flour, sugar, baking powder, salt, and chocolate chips.
Slowly pour the flour mixture into the butter mixture and mix until completely combined.
Fold in raspberries very gently (you don't want your batter to turn pink), reserving a few to put on top of your muffins.
Pour batter evenly into lined muffin cups, filling them about 2/3 of the way full. Top with reserved raspberries and crumb topping (optional).
Bake for 15 - 20 minutes, or until a toothpick placed in the center of a muffin comes out clean.

Crumb topping: