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Raspberry Dark Chocolate Chunk Muffins

My decadent and moist raspberry dark chocolate chunk muffins are filled with dark chocolate chunks and juicy raspberries.
Course Breakfast
Cuisine American
Keyword Raspberry dark chocolate muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 mini muffins
Author Ali Randall


  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/2 cup sugar
  • 1/2 cup canola oil
  • 2 cups flour
  • 1/2 cup vanilla yogurt
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup dark chocolate nibs
  • 1 cup raspberries, fresh or frozen


  • Preheat the oven to 400°F. Beat the eggs using a mixer. Next add the sugars and oil until combined. Add in the flour, yogurt, sour cream, salt and baking soda until mixed well. Finally, fold in the chocolate nibs or chips and raspberries.
  • Spray a 24-tin or 12-tin muffin pan with cooking spray. Fill each to the rim with batter. Bake for 15 to 18 minutes, until lightly golden. Allow the muffins to cool before removing them from the pan.