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Baking recipe · from the recipe book

Raspberry Chocolate Chip Muffins with Lemon

Tender, buttery muffins studded with tart raspberries and melty chocolate chips, brightened with lemon zest and a crackly sugar top.

Raspberry Chocolate Chip Muffins with Lemon

Ingredients

  • 2 cups260 gAll-purpose flour
  • ¾ cup160 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1 tbsp6 gLemon zest
  • 2 large100 gEggsat room temperature
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup (80 ml)80 gMilk, 2%
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • 1½ tsp6 gVanilla extract
  • 1⅓ cups170 gRaspberries
  • ⅔ cup100 gSemisweet chocolate chips

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Melt the butter and let it cool for 5 minutes while you measure the rest.
  3. Set aside 20 g of the sugar for the tops. In a large bowl, rub the remaining sugar with the lemon zest until fragrant, then whisk in the flour, baking powder, baking soda and salt.
  4. In a second bowl, whisk the eggs, Greek yogurt, milk, melted butter and vanilla until smooth.
  5. Pour the egg mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the raspberries and chocolate chips, keeping the berries as whole as you can.
  7. Divide the batter among the cups, filling them nearly to the top, and sprinkle the reserved sugar over the tops.
  8. Bake 5 minutes at 400°F (200°C), then lower the oven to 350°F (175°C) and bake 13 to 16 minutes more, until a toothpick in the center comes out clean apart from melted chocolate.
  9. Cool in the tin for 5 minutes, then move the muffins to a rack to cool for at least 10 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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