Choco-Chunk Raspberry Muffins with chocolate chunks and raspberries, served on a white plate.
Breads

Choco-Chunk Raspberry Muffins

NESTLÉ® TOLL HOUSE®
Choco-Chunk Raspberry Muffins
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
30 min
Recipe Info - Cook Time
Cook 
18 min
Recipe Info - Serving Size
Servings
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.

Choco-Chunk Raspberry Muffins are a delightful treat that blends the richness of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks with the tanginess of fresh raspberries, creating an unforgettable blend of flavors. Crafted lovingly, these muffins boast a moist and tender crumb that's perfect for breakfast, brunch, or even as a sweet snack.

The harmony between the semi-sweet chocolate and vibrant raspberries makes every bite a joyous experience. Imagine the warm aroma filling your kitchen as you bake these easy-to-make muffins, thanks to a dash of nonstick cooking spray ensuring they come out perfectly every time.

Whether you're celebrating Valentine's Day, hosting a brunch gathering, or simply craving a quick and delicious baked good, these muffins promise to be a versatile and delightful addition to your recipe repertoire. Simple yet elegant, they cater to all occasions and are ready in under an hour, making them an ideal choice for those busy mornings when you need a quick and tasty treat.

Ingredients

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Key Ingredients

Bag of semi-sweet chunks with a gooey chocolate chip cookie, chocolate chunks and deliciously rich & creamy badge.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

(11.5 oz.)

Make It

Step 1

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

Step 2

Combine flour, sugar, baking powder and salt. 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 chocolate chunks. Spoon batter into prepared muffin cups, filling each about 3/4 full. Sprinkle with pecans.

Step 3

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.

Ingredients

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