Chocolate Chip Raspberry Muffins

If you’re sick of the same old recipes, mix it up with these raspberry chocolate chip muffins! This gluten free recipe is easy to make, packed with flavor and the perfect mid day pick me up.

Where are my muffin fans? Probably all of you if you’re here, but these raspberry chocolate chip muffins are my latest obsession!! I’m a huge fan of berries and chocolate, and packaged into cute little snack form just makes it all that much better.

This is a one bowl recipe and you can use fresh or frozen berries for convenience. Since they’re made with greek yogurt, they have 5 grams of protein per serving- definitely more than your average muffin! All you need is a bowl, whisk and measuring cups to get started. If you love this recipe, try my gluten free coffee cake muffins next or enjoy with my iced strawberry latte!

Tips before we get started!

• I used these tulip liners to get the muffins big and tall. Regular liners will also work, but the muffins won’t look as tall as pictured.
• I used Bob’s Red Mill 1:1 Baking Flour here, but another gluten free blend should work just fine. I do not recommend almond flour, coconut flour, oat flour etc.
• I like using mini chocolate chips for this recipe, but regular also works. I suggest semi-sweet either way!

How to make chocolate chip raspberry muffins

Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with liners and set aside. To really help your muffins rise, fill two tins and line every other slot. This helps the air circulate better and yields taller, fluffier muffins!

In a large mixing bowl, add in your melted but cooled butter, white sugar and brown sugar and whisk well to combine and help the sugars dissolve a bit in the butter.

Whisk in all remaining wet ingredients until smooth. Measure the flour by spooning and leveling, then add into the mixing bowl with the baking powder, baking soda and salt. Whisk until smooth- the batter will be pretty thick!

Fold in the chocolate chips. If using fresh raspberries, very lightly chop them up, i just do a few passes with a knife to help break them up a bit. Add to a small bowl and toss with the cornstarch. If using frozen raspberries, no need to chop them up, they usually are already broken up a bit in the bag, but toss with the cornstarch- just don’t thaw! Add the coated raspberries to the batter and fold gently to combine.

Use a scoop to scoop the batter into the muffin tin, filling pretty close to the top to ensure the muffins are nice and big. I like using tulip liners because you can will them more without the batter overflowing.

Bake at 425 for 5 minutes, then decrease the temperature to 350 and bake an additional 16-18 minutes or until a toothpick comes out clean. You may need a few extra minutes if using frozen berries since they release liquid as they cook. Remove from the oven and let cool completely before serving. They really need time to set a bit! Enjoy and try my gluten free strawberry muffins next!

Key ingredients & swaps

Flour. Gluten free all purpose baking flour will be our flour here. I don’t recommend any swaps! I like Bob’s Red Mill, but another brand with xanthan gum should work well too.

Eggs. Two eggs help make these muffins super tall and fluffy and bind all ingredients together. I don’t recommend any swaps here since these are such a key ingredient for the proper texture!

Sugar. A mix of white and brown sugar will sweeten the muffins and add some moisture. You can swap for coconut sugar for a refined sugar free option, but I do not recommend any liquid sweeteners here.

Butter. A bit of butter helps add a lot of moisture to these gluten free muffins and gives them a nice fresh from a bakery like flavor!

Greek yogurt. I love using greek yogurt in baking because it adds moisture and the high protein content gives a fluffy texture. You can swap for a dairy free version like Kite Hill Greek Style Yogurt if you need/prefer.

Milk. I used soy milk because that’s what I have on hand, but any kind of milk, either dairy or non-dairy will work here.

How to store and freeze

Once prepared, these gluten free raspberry chocolate chip muffins will keep in the for about 3 days at room temperature. However, I like to store them in the fridge for up to 5 days because of the more fresh ingredients in the recipe. Just pop one in the microwave for about 10-15 seconds to warm before serving!

You can also freeze these! Just let them cool completely, then transfer to a freezer safe bag. Freeze for up to 2 months, then reheat in the oven until warm through the center.

More berry recipes you’ll love!

• Chocolate Raspberry Cake
• Beet & Berry Smoothie
• Berry Chantilly Cake

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