Nutty Raspberry Chocolate Muffins

Ohhh that sounds like a bakery-style flavor bomb — juicy raspberries, melty chocolate, and crunchy nuts all tucked into a fluffy muffin. Here’s a super moist and indulgent recipe for Nutty Raspberry Chocolate Muffins that’s just the right balance of sweet, tart, and rich:

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🧁 Nutty Raspberry Chocolate Muffins

🍫🍓 What you’re getting:

Golden-topped muffins bursting with raspberries, chunks of dark chocolate, and a nutty crunch in every bite.

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🍽️ Makes: 12 muffins

⏱️ Total Time: ~35 minutes

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📝 Ingredients:

Dry Ingredients:

• 1¾ cups all-purpose flour

• ½ tsp baking soda

• 1½ tsp baking powder

• ¼ tsp salt

• ½ tsp cinnamon (optional, but cozy)

Wet Ingredients:

• ½ cup unsalted butter, melted and slightly cooled

• ⅔ cup light brown sugar

• 2 large eggs

• ½ cup Greek yogurt or sour cream

• 1 tsp vanilla extract

• ½ cup milk (any kind)

Mix-Ins:

• 1 cup fresh or frozen raspberries (if frozen, don’t thaw)

• ¾ cup chopped dark chocolate or chocolate chips

• ½ cup chopped toasted nuts (walnuts, pecans, or hazelnuts work great)

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👩‍🍳 Instructions:

1. Prep

• Preheat oven to 375°F (190°C).

• Line a muffin tin with paper liners or grease lightly.

2. Dry + Wet

• In one bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

• In a separate large bowl, whisk melted butter with brown sugar until smooth.

• Add eggs, one at a time, then stir in yogurt, vanilla, and milk.

3. Bring It All Together

• Gently fold the dry ingredients into the wet just until mostly combined.

• Toss chocolate and nuts in a tablespoon of flour (helps prevent sinking), then fold them in along with the raspberries. Be gentle to avoid smashing the berries too much.

4. Fill & Bake

• Divide the batter evenly into muffin cups (they’ll be pretty full — that’s good).

• Sprinkle a few extra chocolate chunks or nuts on top if you’re feeling extra fancy.

• Bake for 18–22 minutes, or until a toothpick comes out clean or with just a few moist crumbs.

5. Cool & Devour

• Let them cool in the pan for 5 minutes, then transfer to a wire rack.

• Serve warm, room temp, or toasted with butter 😍

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🔄 Variations:

• Use white chocolate for a sweeter twist.

• Swap raspberries for blackberries or chopped strawberries.

• Add a little orange zest for a citrus pop.

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Want a gluten-free or vegan version too? Just say the word!