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Raspberry & Dark Chocolate Chip Muffins

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Raspberry & Dark Chocolate Chip Muffins

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!

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Raspberry & Dark Chocolate Chip Muffins

Ingredients

  • 2 1/2 cups all purpose flour, divided
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla
  • 1 cup dark chocolate chips
  • 1 1/2 cups Driscoll's red raspberries, slightly frozen (for 15 minutes)
  • 1 Tbsp. raw sugar

Instructions

  1. Rinse 1 1/2 cups of Driscoll's red raspberries, pat dry with a paper towel, place in a medium sized bowl, and put in the freezer for 15 minutes.
  2. Preheat your oven to 375 degress.
  3. Line a muffin tin with 12 paper liners.
  4. Set aside.
  5. In your Kitchen Aid Mixer, combine 2 1/4 cups of flour, the sugar, powder, salt and cinnamon.
  6. Slowly mix in the melted butter, then the buttermilk, the eggs one at a time, and the vanilla until incorporated well.
  7. Add the dark chocolate chips and mix well.
  8. Remove the berries from the freezer and add 1/4 cup of flour to the berries and toss with your hands to coat them.
  9. Add the coated berries carefully to the muffin batter and gently mix them into the batter with a wooden spoon.
  10. Fill the muffin tins 3/4 full and sprinkle with raw sugar.
  11. Bake for 22-25 minutes or until light golden brown and clean when inserting a toothpick into the muffin.
  12. Remove from the oven and cool.
  13. May be served warm or at room temperature.
  14. Makes 12 -16 muffins.
  15. *To freeze, cool completely and store in a freezer friendly container or plastic storage bag.
https://www.cozycountryliving.com/raspberry-dark-chocolate-chip-muffins/

*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:

Savvy Southern Style,Mom’s Test Kitchen,The NY Melrose Family, Buns In My Oven, This Silly Girl’s Life, Place Of My Taste, The Comforts Of  Home, Live Laugh Rowe, Bloom Designs Online, I Gotta Create, Sweet Bella Roos, Living Well Spending Less, Best Blog Recipes, The 36th Avenue, Shaken Together, Just Us Four, Happy and Blessed Home, Living Better Together, Simply Gloria, Cooking With Curls, Cheerios and Lattes, Chef In Training, Miz Helen’s Country Cottage, Cherishing A Sweet Life

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Comments

  3. Christine says

    Oh my, your muffins look seriously delicious! I’ll take 2 or 3 with my coffee right now! Love Driscoll’s raspberries. I top my vanilla ice cream with them! Pinned! Would love for you to share these at #OhMyHeartsieGirls Wordless Wednesday! Look forward to seeing you there!
    Christine@CherishingaSweetLife
    Christine recently posted…Oh My Heartsie Girl Wordless Wednesday and GiveawayMy Profile

    • Shannon says

      Thanks so much Christine! They are pretty tasty! I’ll have to stop by the Wordless Wednesday Party! Thanks so much for the invite:)

  5. Vita says

    So my baking temps were kinda off since my oven doesn’t show the exact numbers but after a while they were done and taste very delish! Thanks for the recipe

    • Shannon says

      Thank you Cindy! Muffins are a big hit at our house and I love trying different flavors all the time. Definitely check out their site, they have some real tasty ones on there 🙂

    • Shannon says

      Thank you for the compliment and for the invite Shobelyn! I will definitely head on over to the party tomorrow! I hope you are having a great day:)

    • Shannon says

      Thanks Ashley! I know, I love the raspberry and chocolate combo too and these were gone quick! Time to bake another batch:)

    • Shannon says

      Thank you Julia! I actually bought a few packages so I could get my fill in before I was taking pictures:) They were delicious!

  14. Allie | Baking a Moment says

    That picture + your description totally has my mouth watering! Those beautiful berries are so ripe and juicy looking, and that gooey chocolate and melty butter- oh my goodness! Pinned 😉

  20. Becca from ItsYummi.com says

    Those muffins look DELICIOUS! Found you through the Wonderfully Creative Wednesdays link party. Hope you’ll stop by and see my recipe for Fluffy Fool (a chocolate strawberry dessert) 🙂

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