This recipe batter is the same as my Blackberry Muffin recipe, but the blackberries are subbed out for raspberries and chocolate chips or chunks are added as well.


  • 8 tablespoons butter, softened (I usually reduce to 6 tablespoons and don’t notice a difference)
  • 1 1/4 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk (I use almond milk)
  • 1 cup (or more) fresh raspberries
  • 1 cup chocolate chips or chunks. I find darker chocolate works best 60%-74% cacao.


  1. Heat oven to 375 degrees
  2. Line muffin tin with liners (should make approximately 12 regular size muffins)
  3. Cream softened butter and sugar at high speed
  4. Add eggs one at a time
  5. Mix dry ingredients
  6. Add dry ingredients to wet ingredients, alternating with milk
  7. Fold in fruit and chocolate
  8. Add to prepared muffin tin
  9. Bake for 25 to 30 minutes, or until a tester comes out clean and tops are golden brown