Choco-Chunk Raspberry Muffins

Level: Easy
Prep Time: 30 min
Cook Time: 18 min
Cooling Time: 5 min
Yields: 18 to 20 muffins


Chocolate and raspberry make a great taste combination. These muffins will be a big hit at your next brunch or family gathering. Shelly Platten of Amherst, WI sent us this winning recipe.


  • Nonstick cooking spray
  • 1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 container (6 oz.) raspberry lowfat yogurt
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
  • 1/2 cup chopped pecans


PREHEAT oven to 400° F. Lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray. Drain raspberries; discard syrup.

COMBINE flour, sugar, baking powder and salt. Make well in the center. Combine eggs, milk, oil and yogurt in medium bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in raspberries and chunks. Spoon batter into prepared muffin cups, filling each about 3/4 full. Sprinkle with pecans.

BAKE for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins to wire rack to cool slightly; serve warm.

choco-chunk raspberry muffins

by e. elaine , LITTLE FALLS, NJ on May. 2008

These muffins are SOOO good! Fluffy, rich, and delicious. Easy to make and eat! Make some today!

Teacher's Choice

by R. RENEE , Waterford, NY on Dec. 2007

I brought these to a monthy breakfast celebration at school, and they were gobbled up quickly. Some people even had two! I was asked for this recipe from about 10 people. It was a definite hit!!


by J. Jody , CUMBERLAND, MD on Jul. 2007

This compo of raspberries and chunk chocolate is great. I did not have choc. chuncks, I made my own with a dark chocolate bar. Will make again.

Choco-Chunk Raspberry Muffins

by R. Ruth , OCALA, FL on Jan. 2007

I've made these three times in the past week..once with raspberries, then blueberries & blackberries...Absolutely great!


by N. NANCY , WESTMINSTER, MD on Jan. 2006

These are delicious! I substituted white chocolate chips for the chocolate chunks because my youngest doesn't like chocolate. These YUMMY muffins didn't last long! I'll definitely make again.

Easy and yummy

by C. Christina , JACKSON, MS on Dec. 2005

I baked these for the holidays as gifts and fell in love with the recipe. My husband couldn't stop eating them. Easy and yummy recipe.


by L. LYNNE , YACOLT, WA on Oct. 2005


Choco-Chunk Raspberry Muffins

by A. Alice , STRONGSVILLE, OH on Sep. 2005

I made these and used fresh raspberries in half, and substituted fresh blueberries in the other half. We had a hard time deciding which were best, but this is keeper recipe.


by J. Jodi , FORK, MD on Aug. 2005

Very easy and good. A little tart but a hit. People are asking for me to bring them in again and again. I'm now known as the muffin gal at work :)

Choco-Chunk Raspberry Muffins

by L. Lisa , ITHACA, NY on May. 2005

These muffins are so moist and delicious. They are so easy and the chocolate chunks make them that much better! I made these muffins for our Mother's Day brunch yesterday and everyone loved them. This one is certainly a keeper!