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Raspberry Dark Chocolate Muffins

These Raspberry Dark Chocolate Muffins feature sweet, ripe berries, rich dark chocolate, and good-for-you Greek yogurt that is a delicious breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 Muffins
Calories 180 kcal
Author Liz


  • 2 large eggs
  • 1 c. granulated sugar
  • 1/2 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 c. all-purpose flour
  • 1 c. vanilla Greek yogurt may use plain Greek yogurt or light sour cream instead
  • 6 oz. raspberries rinsed and dried
  • 1/2 c. dark chocolate chips


  1. Preheat oven to 400F and line two muffin tins with liners.

  2. In a large bowl, lightly whisk eggs with a fork. Add sugar, and continue whisking with fork until sugar is incorporated. Whisk in oil and vanilla.
  3. Using a wooden spoon or rubber spatula, stir in salt, baking soda, and 1 c. flour until just barely incorporated. Stir in Greek yogurt, again until just barely incorporated. Stir in remaining 1 c. flour, and finally, fold in raspberries and dark chocolate chips. (Raspberries may break, but that's ok.)

  4. Portion batter into prepared muffin tins. Each cup should be about 3/4 full.
  5. Bake for 12-15 minutes, until top is golden and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before moving to a wire rack to cool completely.

  6. Store in an airtight container at room temperature for up to a week.