Go Back
+ servings

Chocolate Raspberry Muffins

Swap in frozen raspberries if fresh berries aren't in season.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Servings: 10 to 12
Author: Suzanne Cowden


  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • ¼ cup dark cocoa powder
  • ½ teaspoon cardamom
  • 1 large egg
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted and cooled slightly
  • 1 cup buttermilk (milk works, too!)
  • 1 cup raspberries cut in half if large
  • 1/3 cup regular or mini-sized semisweet chocolate chips


  • Preheat oven to 350º F. Grease or paper-line 12 standard-sized muffin cups.
  • Add flour, baking soda, salt, cocoa powder, and cardamom to a large bowl and whisk until combined.
  • In a separate bowl, whisk together egg, brown sugar, vanilla, melted butter, and buttermilk.
  • Add the wet ingredients to the dry and whisk until just combined, no more than 15 to 20 strokes. Fold in raspberries and chocolate chips.
  • Spoon a generous ¼ cup batter into each muffin well. Bake for 13-16 minutes, or until muffins are set and a toothpick inserted in the center comes out mostly clean.
  • Let cool in pan for about 5 minutes before removing to a rack. Serve warm or at room temperature.