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Raspberry Chocolate chip Muffins

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  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 muffins 1x
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


Easy Chocolate and Raspberry Muffins that are soft, moist and fluffy, with a crunchy topping. They are packed with fresh raspberries and chocolate chunks for extra flavor. 


Units Scale

Dry ingredients

  • 1 1/3 cup all-purpose flour (200 g)
  • 3/4 cup cane sugar (120 g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt

Wet ingredients

  • 1/2 cup almond milk
  • 1/4 cup vegetable oil (60 g)
  • 1/4 cup dairy-free yogurt (60 g)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract


  • 4 ounces (120 g) fresh raspberries
  • 1/4 cup chocolate chips (60 g)
  • Granulated sugar for topping


  1. Preheat the oven to 200°C (395°F). Grease and line 8 muffin tin with paper liners.
  2. Add all the dry ingredients to a large mixing bowl and whisk until well combined.
  3. Add all the wet ingredients to a separate mixing bowl and whisk.
  4. Gradually pour the dry mixture in the wet one, and gently fold with a spatula until just combined. Don’t over mix the batter. It’s okay if some lumps remain in the batter.
  5. Add the raspberries and chocolate chips. Fold until just incorporated. Rest the dough for 30 minutes.
  6. Use a large spoon to divide the batter into the prepared muffin tins. Fill the cavities up to three-quarters full. If using a muffin tray, use every other muffin well. 
  7. Sprinkle some granulated sugar on top of the muffins.
  8. Bake for 5 minutes at 200°C (395°F). Then reduce the temperature of the oven to 180°C (350°F) and bake for 20-25 minutes, or until a toothpick inserted in a muffin comes out mostly clean.
  9. Allow the muffins to cool in the muffin pan for 15 minutes. Then carefully remove the muffins from the pan and transfer them to a wire rack to cool completely.


  1. Storage – Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.