If food is love then Raspberry and Dark Chocolate Muffins will prove you’re absolutely head over heels. These muffins make the perfect Valentine’s Day treat, but are a delightfully sweet breakfast or snack any time of year!
(This recipe for Raspberry and Dark Chocolate Muffins was originally published in January 2010, but was updated with new photos in 2018).
While there aren’t many foods I absolutely won’t eat, I cringe when it comes to anything with artificial raspberry flavoring. It’s funny because I absolutely love raspberries, but I don’t think there’s anything worse than the fake flavoring. The absolute worst is raspberry vodka. Ugh!
I would probably never buy a raspberry muffin for fear it would be all imitation-tasting, but when I saw a recipe for Raspberry and Dark Chocolate Muffins, I knew I needed to make a version of them. These are the perfect Valentine’s Day muffins, but if you can’t find fresh raspberries in the winter, you can definitely use frozen here with no problem.
The combination of fresh raspberries (OK, or frozen) and dark chocolate makes me super happy. I made a ton of alterations to the original recipe (especially since it was written in the metric system, which I sadly and embarrassingly am basically illiterate on) and loved the way these raspberry and dark chocolate muffins turned out.
I mean, is dark chocolate and raspberries together ever a bad thing?? Well, maybe if there was a chocolate and raspberry vodka, it would be (and I’m sure there is considering there are like 80430 flavors of vodka these days).
RASPBERRY AND DARK CHOCOLATE MUFFINS RECIPE
These are very easy muffins to make, consisting of a batter with Greek yogurt and then plenty of fresh raspberries and chopped dark chocolate folded in. Does it get any better than that??
Honestly, while I LOVED these muffins, I think I was even more obsessed with the batter. I truly believe it’s the most gorgeous batter ever. I can also tell you that it’s one of the most delicious. I should know considering I was basically eating it with a spoon. Oops?
This is really just a warning to you because if you want any chance of eating these raspberry dark chocolate muffins, you might not even want to taste the batter before you have it in the muffin tins ready to go. Then, by all means, lick the spatula!
These are the perfect muffins for waking your honey up on Valentine’s Day. Or making for friends and family. Or for just eating the entire batch yourself. What? Raspberries are fruit and dark chocolate is healthy, right?
They’re best right out of the oven when the chocolate is all melty and gooey. But you can also pop them in the microwave for a few seconds if you’re eating them later.
But to be honest, they’re quite delightful cold/at room temperature, as well. So, stick one in your lunch bag for a little afternoon boost. Or just bring the whole batch of raspberry and dark chocolate muffins to the office because you NEED to get them out of your house ASAP before you eat the entire batch of them.
Nope, not at all speaking from experience.
In any event, the raspberry and dark chocolate muffin is such a lovely combination of flavors and you’ll have a tough time finding someone who wouldn’t like it. Like I said, they’re absolutely perfect for Valentine’s Day, but there is literally no time of year when they wouldn’t be delightful.
Do you bake for your loved ones on Valentine’s Day?
If you’re looking for a fall-themed muffin recipe, check out these Pumpkin Spice French Toast Muffins or these Tuscan Lemon Muffins. I also love these Cinnamon Apple Muffins from Saving Room for Dessert!
Raspberry and Dark Chocolate Muffins
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup granulated sugar
- 1 3/4 sticks unsalted butter (14 Tbsp), melted
- 3/4 cup 2% Greek yogurt
- 1/2 cup water
- 2 large eggs
- 4 oz. dark chocolate, roughly chopped
- 6 oz. raspberries (fresh or frozen and thawed)
- Confectioners' sugar for dusting
- Pre-heat oven to 375 and line a jumbo muffin tins with papers or grease lightly. If you prefer standard-size muffins, use a regular size muffin/cupcake tin.
- Combine flour, baking powder, and sugar in a large bowl and make a well in the center.
- Put melted butter in a large bowl. Stir in yogurt and water. Then add the eggs, stirring well after each addition.
- Pour the wet ingredients into the well in dry ingredients and stir to combine, taking care not to over-mix. Fold chocolate and raspberries into the batter.
- Divide batter evenly between cavities of the prepared tins, filling each about 3/4 of the way full.
- Bake 27-30 minutes for jumbo muffins, until tops are just turning golden. If making standard-size muffins, bake for 20-23 minutes.
- Let cool in pan for a few minutes before removing to a wire rack to cool completely. Once cool, sprinkle with confectioners' sugar.
- Recipe makes 9 jumbo muffins or 18 standard-size muffins.
- Recipe adapted from StoneSoup