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Chocolate Raspberry Muffins

These muffins are every chocolate lover's dream. They're moist, chocolatey, and absolutely delicious. It's best to use fresh raspberries in this recipe, but you could also use frozen ones when they're out of season. Just make sure you drain them well, or else the muffins could be soggy and mushy. You might even have to cook them a couple of minutes longer, too, just to make sure they're cooked all the way through.

Chocolate Raspberry Muffins

Category: Muffins & cupcakes

Recipe in PDF format (print friendly)

  • Yields 12 muffins
  • Prep time: 15min
  • Cook time: 20min
  • Total time: 35min
  • Difficulty: Basic


  • 160g all-purpose flour
  • 30g cocoa powder
  • 130g caster sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 egg
  • 80ml neutral oil
  • 80ml milk
  • 120g sour cream
  • 120g raspberries
  • 80g dark chocolate chips


Preheat oven to 180° C. Line a regular 12-cup muffin pan with paper baking cups. Set aside. In a large bowl, whisk together flour, cocoa powder, sugar, salt, and baking powder. In a separate bowl, whisk together egg, oil, milk, and sour cream. Pour wet ingredients into dry ingredients and stir until just combined. Fold in the raspberries and 2/3 of dark chocolate chips. Spoon batter evenly into prepared baking cups. Top with remaining raspberries and the rest of the dark chocolate chips. Bake 20 minutes or until a toothpick inserted in the center of each muffin comes out clean.

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