Raspberry Chocolate Chip Muffins
Moist, fluffy raspberry chocolate chip muffins with golden domed tops. Easy bakery-style muffin recipe perfect for breakfast or snacks
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.
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