Chocolate Chip Raspberry Muffins (Whole Grain Recipe with Gluten-Free Option!)

These are the fluffiest, most flavorful muffins! Start with a base of whole grain flour (my forever-fav is gluten-free oat flour, but you do you) to create a super snackable muffin that's lovely at breakfast with coffee or later in the afternoon with a smear of butter!

Raspberries and chocolate go so well with each other, right? Here, the sweet-tart raspberries marry with the semisweet chocolate to make a dessert-y muffin that everyone, from kids to adults, will love. Top them with - why not? - a spoonful of raspberry rhubarb jam.

Then dive into my other fruit-y muffin recipes, like my fan-favorite oat flour blueberry muffins, oat flour raspberry muffins, or gluten free lemon blueberry muffins!

Lots to Love

Muffins are one of my go-to bakes when I'm just feeling like baking ... something ... so I have a million (give or take a few) iterations of a theme here on my website! These raspberry and chocolate-studded beauties are a wonderful addition to my repertoire. They are:

• Made in one bowl. Like many of my muffin recipes, you'll need just one bowl to whip up the batter.
• Full of wholesome ingredients. Nothing weird or complicated here, just the basics, which come together to form a delicious whole.
• Very packable. For an on-the-go breakfast, lunch snack, or afternoon treat!
• Easy to adapt. See my suggestions below! You can make these muffins dairy-free, gluten-free, or vegan.

Ingredients needed

Here's a look at what you'll need for these muffins before you get started. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Whole grain flour - You can use whole wheat or whole wheat pastry flour, or oat flour (my choice). Use brown rice flour if you can't eat oats.
• Baking powder
• Spices - I like ground cinnamon to complement the raspberries and chocolate, and ginger is also a nice choice.
• Salt - Use fine sea salt or table salt.
• Eggs - Use large or medium eggs.
• Milk - I prefer whole milk; 2% also works. Use dairy-free milk if needed.
• Granulated sugar
• Butter - Unsalted butter, please! Or use non-dairy butter or melted coconut oil.
• Raspberries - Fresh or frozen fruit is fine, just be careful folding them into the batter because raspberries are pretty delicate.
• Chocolate chips - I like mini chocolate chips because they don't overwhelm the muffins with huge chunks of chocolate! If you have regular, that is fine, too.

Variation Ideas/etc

I always like to play around with a base recipe, and maybe you do, too. Here are a few ideas for how to incorporate some variations:

• Orange zest - Chocolate and orange go so well together! Add the zest of 1 orange to the batter for a citrus boost.
• Milk chocolate - For a richer muffin, swap the semisweet chocolate for milk chocolate chips.
• Another fruit - Substitute chopped strawberries or blackberries for the raspberries for a flavor twist.
• Vanilla - Stir in 1-2 teaspoons of pure vanilla extract for extra depth of flavor.

Tips & Recipe Notes

• Use fresh or frozen berries. As noted above, you can use either fresh or frozen raspberries, with no need to defrost them first.
• Grease the muffin tin well. Muffins that stick to the pan are a bummer! Be sure to really grease the muffin tin with oil or non-stick spray so the muffins will release easily. Or, of course, you can use muffin liners.
• Cool briefly: Let the muffins cool 5 minutes in the tin, then turn them out to cool fully.
• Make mini muffins. Grease or line a mini muffin tin and portion out the batter. You will need to bake the muffins a few minutes less if using a smaller size.
• Sprinkle on some sugar. For a little extra sweetness, sprinkle granulated or brown sugar over the tops of the muffins before baking.
• Make these vegan. Swap flax eggs or a mashed banana for the eggs, then use non-dairy milk or water, and oil or non-dairy butter.

proper Storage

Always cool muffins completely before storing; if you don't, they can get soggy in the container. Here's how to store these raspberry chocolate chip muffins:

• Counter - Place muffins in an airtight container and store them on the counter for up to 4 days.
• Fridge - Transfer the container to the fridge and store for up to 6 days.
• Freezer - In a freezer-safe bag or container, keep in the freezer for up to 2 months. Thaw in the fridge before serving.