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–+ servings

Raspberry Chocolate Chunk Breakfast Muffins

Deliciously moist muffins packed with fresh raspberries and rich chocolate chunks, perfect for a quick breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk or milk with vinegar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh raspberries or frozen, thawed
  • 1 cup dark chocolate chunks

Method
 

Prepare Muffin Batter
  1. Preheat the oven to 375?F (190?C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the raspberries and chocolate chunks.
Bake Muffins
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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