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.
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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.
More quick and easy muffin recipes
- Blueberry Muffins Recipe
- Easy Apple Muffins
- Carrot Pineapple Muffins
- Strawberry Muffins
- Cranberry Orange Muffins
- Blender Banana Muffins
- Lemon Poppy Seed Muffins
Raspberry Chocolate Chip Muffins
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine dry ingredients and chocolate chips in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients. Gently fold in raspberries.
- Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
- Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.