There’s something magical about the aroma of freshly baked muffins wafting through the kitchen, and these Bakery Style Raspberry Chocolate Chip Muffins are pure indulgence. Each muffin is generously filled with juicy raspberries and rich chocolate chips, baked until golden, then finished with a dusting of icing sugar and a drizzle of melted chocolate.
These raspberry chocolate chip muffins are inspired by Bourke Street Bakery in Sydney. I loved them so much that I had to recreate my own version at home — and they’re as close to the bakery version as it gets.
I love baking with berries especially when they’re in season. If you enjoy berry-filled treats too, don’t miss my Blueberry Muffins, Strawberry Crumble, or Blueberry Lemon Cake
The tart sweetness of raspberries pairs beautifully with the richness of chocolate, giving each bite a burst of freshness. These muffins are a true treat for breakfast, afternoon tea, or whenever you’re craving something sweet and homemade.
Why You’ll Love This Recipe
Perfect anytime treat – great for breakfast, lunchboxes, or afternoon tea.
One-bowl recipe – quick and fuss-free, no need for complicated steps or extra dishes.
Kid-friendly – little helpers can easily mix the batter and sneak a few chocolate chips.
Bakery-style results – tall domed tops, fluffy centers, and chocolate in every bite.
Seasonal & versatile – swap raspberries for blueberries, strawberries, or mixed berries.
Ingredients For Raspberry Chocolate Chip Muffins
- Flour – plain all-purpose flour for structure.
- Baking powder + bicarb soda – helps muffins rise tall and fluffy.
- Salt – balances the sweetness.
- Raspberries – fresh or frozen, both work beautifully.
- Chocolate chips – dark, milk, or semi-sweet for that melty goodness.
- Milk – adds moisture and softness.
- Butter – for rich flavour (can also use neutral oil).
- Caster sugar – fine sugar that blends smoothly into the batter.
- Eggs – at room temperature for best texture.
- Yoghurt – keeps muffins moist and tender.
- Raw sugar – sprinkled on top for a crunchy golden finish.
- Icing sugar – for dusting once baked.
How to Make Raspberry Muffins
Whisk wet ingredients – beat together eggs, sugar, melted butter, milk, and yoghurt until smooth.
Add dry ingredients – sift in flour, baking powder, bicarb, and salt. Gently fold to combine.
Fold in raspberries and chocolate chips – be careful not to overmix.
Scoop into muffin tin – line a 12-cup tin and fill almost to the top.
Sprinkle raw sugar (optional) – gives a crunchy, golden finish.
Bake at 220°C for 5 minutes, then reduce oven to 180°C and bake another 15–18 minutes until golden and cooked through.
Finish with a dusting of icing sugar and drizzle of melted chocolate.
Watch How to Make Raspberry Chocolate Chip Muffins
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly in this recipe. Don’t thaw them first — add straight from the freezer to prevent them from bleeding too much into the batter.
Can I use other berries?
Absolutely. You can swap raspberries for blueberries, blackberries, strawberries, or even a mixed berry blend.
Which chocolate is best for these muffins?
I love using milk or semi-sweet chocolate chips, but you can also use dark chocolate for a richer flavour or white chocolate for a sweeter twist.
Do I have to sprinkle raw sugar on top?
It’s optional, but it gives the muffins a lovely golden crunch. If you skip it, the muffins will still taste delicious.
How do I store these muffins?
Keep them in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.
Other Baking Recipes with Berries
Fresh Strawberry Cake (Easy One-Bowl Recipe)
Easy Strawberry Crumble | Classic Summer Dessert
If you try these Raspberry Chocolate Chip Muffins or have any questions, please comment below. I love hearing back from you !
Raspberry Chocolate Chip Muffins
Ingredients
- 3 Cups Plain Flour
- 1 Cup Sugar
- 3 tsp Baking Powder
- ¼ tsp Bi Carb Soda
- 1 cup Raspberries See Notes
- ¼ cup Yoghurt See Notes
- 1 cup Milk
- Melted Butter (unsalted)
- 2 Eggs
- 1 cup Chocolate Chips See Notes
Instructions
- Preheat oven to 220°C / 425°F. Line a 12-cup muffin tray with paper liners.
- In a large bowl, whisk together eggs, caster sugar, melted butter, milk, and yoghurt until smooth.
- Sift in flour, baking powder, bicarb soda, and salt. Gently fold until just combined.
- Add raspberries and chocolate chips. Fold carefully to avoid overmixing.
- Divide the batter evenly between the muffin liners, filling each almost to the top. Sprinkle with raw sugar for a golden, crunchy top (optional).
- Bake for 5 minutes at 220°C / 425°F, then reduce oven temperature to 180°C / 350°F and continue baking for 15–18 minutes, until muffins are golden and cooked through.
- Cool slightly on a wire rack, then dust with icing sugar and drizzle with melted chocolate before serving.
Notes
- Berries – Fresh or frozen raspberries both work. If using frozen, do not thaw first — fold them in straight from the freezer to avoid excess moisture and colour bleeding.
- Yoghurt – use plain yoghurt or Greek Yoghurt works the best.
- Chocolate – Use milk, dark, or white chocolate chips (or chunks) depending on your preference. White chocolate makes the muffins sweeter, while dark gives a richer flavour.
- Raw sugar topping – Optional, but it gives a lovely crunchy golden finish.
- Don’t overmix – Mix until just combined to keep muffins light and fluffy. Overmixing can make them dense.
- Storage – Store in an airtight container at room temperature for 2–3 days, or refrigerate up to 5 days.
- Freezing – Muffins freeze well for up to 3 months. Wrap individually and thaw at room temperature, or warm in the microwave for 30 seconds.
