I don’t know about you, but I just love fresh red raspberries! I like to put them on my cereal for breakfast, on my yogurt for a snack and even on top of vanilla ice cream drizzled with hot fudge for dessert. I am pretty sure I could easily eat a few containers of them myself sometimes. This weekend when I was grocery shopping, the produce shelves were stocked full of Driscoll’s red raspberries. I grabbed a few containers and was very excited about baking up something extra delicious with those sweet berries!
You’ve probably heard of March Madness, but have you heard of #MuffinMadness? I was so excited when I was approached by Driscoll’s a few weeks ago and asked to participate in #MuffinMadness. My family just loves muffins and of course fresh berries! For the whole month of March, Driscoll’s is featuring scrumptious Strawberry, Blueberry, Blackberry and Raspberry Muffin recipes on their website. Their recipes sounded wonderful and inspired me to create a yummy muffin recipe of my own.
These Raspberry & Dark Chocolate Chip Muffins are such a wonderful treat for the whole family. These moist, sugar topped muffins are bursting with fresh berry goodness, and rich dark chocolate in every bite. They are perfect for breakfast, warm and fresh from the oven with a little butter, or plain and packed along for an afternoon snack. This Spring, bake a dozen of these fresh berry muffins for your family and friends!
Looking for more great muffin recipes this month for #MuffinMadness? Head on over to Driscoll’s.com for some fabulous ideas and recipes!
*Recipe adapted from Driscoll’s
Driscoll’s provided me with coupons to purchase berries. All thoughts and opinions in this post are 100% my own.
*Linking up at:
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