For a richer flavor, use brown butter instead of softened butter. If you don't have fresh raspberries, frozen raspberries can be used. Do not thaw before folding into the batter. Add a streusel topping for added sweetness and crunch. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a vegan option, substitute the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg). Use plant-based milk and yogurt, and dairy-free chocolate chips.
Nutty Raspberry Chocolate Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS9
Indulge in these delightful muffins, a symphony of nutty textures, tangy raspberries, and rich dark chocolate. Perfectly balanced with a hint of cinnamon, they're a treat that satisfies both your sweet tooth and your desire for a wholesome snack. These muffins are incredibly moist and tender, making them irresistible for breakfast, brunch, or a midday treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol53 mg
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Fiber3 g
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Protein7 g
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Saturated Fat8 g
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Sodium274 mg
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Sugar20 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing each cup or lining with paper liners. (5 minutes)
02
Step
5 mins
In a medium bowl, whisk together the almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Ensure there are no lumps. (5 minutes)
03
Step
7 mins
In a separate large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer. (7 minutes)
04
Step
3 mins
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (3 minutes)
05
Step
2 mins
In a small bowl, whisk together the milk and yogurt. (2 minutes)
06
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (5 minutes)
07
Step
3 mins
Gently fold in the mashed banana, raspberries, and chocolate chips. (3 minutes)
08
Step
5 mins
Fill each muffin cup about ¾ full with batter. (5 minutes)
09
Step
20 mins
Bake in the preheated oven for 18-25 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
10
Step
10 mins
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Zelda Fadel
Jun 27, 2025I added a sprinkle of cinnamon sugar on top before baking, and it gave them a lovely caramelized crust.
Braxton Heathcote
Jun 26, 2025These muffins are amazing! My kids devoured them in minutes. The raspberry and chocolate combo is perfect.
Loren Rath
Jun 21, 2025I love the nutty flavor from the almond meal. It adds a great texture and makes the muffins feel more substantial.
Yessenia Jenkins
Jun 20, 2025I tried these with frozen raspberries and they turned out just as delicious. So convenient!
Odell Larson
Jun 19, 2025The recipe was easy to follow, and the muffins were so moist and flavorful. Will definitely make these again.