These raspberry chocolate chip muffins are gluten-free, grain-free, and oh so decadent. Perfect for brunch or an afternoon snack.
I've been known to bake muffins with just about anything I have in the kitchen—apples, carrots and pineapple, bananas and blackberries. But fresh raspberries and dark chocolate… Wow! So decadent! Raspberries and chocolate are two of my favorite things—and they are amazing together in these muffins.
It's important to use fresh raspberries in this recipe. Frozen raspberries will make the batter too wet. Fold the raspberries into the batter very lightly just before baking. I also like to use ghee for the rich buttery flavor it adds. But you can always substitute coconut oil to make the muffins completely dairy-free. This post contains some affiliate links for your convenience. You can read my full disclosure policy here.
These raspberry chocolate chip muffins are wonderful warm right out of the oven. I love how the melted chocolate chips contrast with the raspberries—perfect with a cup of cashew milk cappuccino.
It's March Muffin Madness! This gluten-free muffin event is hosted by Shirley at Gluten Free Easily. There are 22 bloggers participating, so that means 22 delicious gluten-free muffin recipes—a new one every day through April 5th. Plus there will be over 75 prizes—cookbooks, menu plans, food products, kitchen equipment, and more.
The giveaway includes these fantastic prizes: Kettle & Fire grass-fed bone broth, Honeyville almond flour, Cuisinart ice cream maker, Paderno vegetable spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and the grand prize—the Blendtec Designer 625 with Wildside jar and Twister jar. This giveaway has ended.