Go Back

Raspberry Chocolate Muffins


  • 3 cups all-purpose flour spoon & leveled
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/3 cup sour cream or yogurt at room temperature
  • 1 cup milk at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 1 1/4 cups fresh or frozen raspberries
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice


  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined.
  • Then whisk in the sour cream, milk, and vanilla extract.
  • Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
  • Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick.
  • Fold in the chocolate chips, then gently fold in the raspberries.
  • Divide batter between each muffin cup, filling all the way to the top.
  • Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set.
  • Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  • Allow to cool for 10 minutes in pan before serving.


Original recipe from Sally's Baking Addiction.