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Baking recipe · from the recipe book

Double Chocolate Raspberry Muffins

Deep cocoa muffins with a tender, moist crumb, pockets of tart jammy raspberries and melty chocolate chips.

Double Chocolate Raspberry Muffins

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • ½ cup45 gUnsweetened cocoa powdersifted
  • ¾ cup150 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ⅓ cup90 gCanola oil
  • 2 tsp8 gVanilla extract
  • 1⅓ cups170 gRaspberriespatted dry
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk the flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt until no cocoa powder lumps remain. This is the dry mixture.
  3. In a second bowl, whisk the egg, buttermilk, canola oil and vanilla until smooth. This is the wet mixture.
  4. Pour the wet mixture into the dry mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
  5. Set aside one quarter of the chocolate chips for the tops. Gently fold the remaining three quarters of the chocolate chips and all of the raspberries into the batter, taking care not to crush the berries.
  6. Divide the batter evenly among the 12 cups, then scatter the reserved quarter of the chocolate chips over the tops.
  7. Bake 5 minutes at 400°F (200°C), then lower the heat to 350°F (175°C) and bake 13 to 15 minutes more, until a toothpick in the center comes out clean apart from melted chocolate.
  8. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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