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These moist and fluffy Dark Chocolate Raspberry Banana Muffins are a delicious twist on banana bread with tons of chocolate chips and fresh raspberries!
I am a big fan of banana muffins and banana bread. The great thing about making banana muffins and banana bread is that you can add so many different things to the recipe. You can make it just a little different each time and have something new and delicious to try.
Banana bread is also great to use up those bananas that get overripe. This Dark Chocolate Raspberry Banana Muffin Recipe is one of my favorites. I love raspberries and chocolate together, so this recipe is a favorite at our house. It’s bursting with juicy raspberries and dark chocolate and it has bananas in it, so it’s a healthy muffin recipe, right?
Dark Chocolate Raspberry Banana Muffin Recipe Ingredients
- All-Purpose Flour
- Hershey’s Special Dark Cocoa Powder or Dutch Processed Cocoa Powder – This will give the muffins a really rich, chocolatey, double chocolate taste.
- Brown Sugar
- Baking powder, Salt, & Ground Cinnamon
- Butter, softened to room temperature
- Ripe Bananas
- Eggs, at room temperature
- Milk, at room temperature
- Vanilla Extract
- Semisweet Chocolate Chips or Chocolate Chunks – To make the muffins extra rich, you can also use dark chocolate chips or chunks.
- Fresh Raspberries – You can also use frozen raspberries, but do not defrost them, just shake off any ice from the freezer. We love to freeze juicy raspberries that we get from the farmers market, so we bake with them throughout the year!
Recipe Tip
This recipe is similar to my recipe for Dark Chocolate Raspberry Banana Bread, just made into muffins instead. When I make these muffins, I bake them at 425°F for five minutes, and then while they are still in the oven, decrease the temperature to 375°F and bake for 13-14 minutes more.
This helps the muffins rise a bit more and gives them a domed top. Just make sure you fill the muffin cups to the top as well! This should give you beautiful chocolaty muffins with sweet raspberry flavor…yum!
You’ll also need muffin liners. I like to use cute liners when I’m packing muffins for lunches or making muffins for a brunch, but just to have around the house, I like to use unbleached parchment tulip liners or muffin liners that are biodegradable and we tear them up and throw them in our kitchen composter. (I’ve tried silicon liners and I just hate cleaning crumbs off of them! I save the liners for snacks in lunchboxes.)
How to Make Them
- Preheat the oven to 425°F.
- Prepare a muffin pan with your favorite liners. As I stated above, I like to use cute liners when I’m packing school lunches, but at home, I just use plain ones.
- In a medium bowl, blend together the flour, cocoa powder, brown sugar, baking powder, salt, cinnamon, and softened butter with either the back of a fork or a pastry blender. Set aside.
- Mash the bananas, then add them to a large mixing bowl.
- Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla extract. Mix all of the wet ingredients until they are well combined.
- Slowly mix the dry ingredients with the mashed banana mixture until they are completely mixed together, but do not overmix.
- Fold in the chocolate chips or chocolate chunks. Stir only a few times – again, try not to overmix the muffin batter.
- Gently fold in the raspberries with a spatula.
- Fill up each muffin liner to the top. This will help them form a nice dome like a bakery-style muffin. If desired, you can press a few extra chocolate chips on top.
- Bake at 425°F for 5 minutes.
- While the muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean or the internal temperature is 200°F. (You can also gently press onto the top of a muffin. They should spring right back at you without leaving an indentation in the muffin. This is not a 100% accurate way to test for doneness, but the more you bake, the more comfortable you will get with this!)
- Cool before serving. Enjoy!
This recipe will make 12 regular muffins and 6 jumbo muffins.
Recipe Tip
To get a REALLY domed top, you can use two muffin tins and place the muffin liners in every other cup of the pan. (I learned this trick from Cloudy Kitchen!)
Well, I am going to go have one of these delicious muffins with a nice cup of coffee. Muffins are great because they can be a wonderful weekend breakfast, a dessert, or an afternoon treat.
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More Muffin Recipes
We love making muffins for breakfast before school or to add to lunchboxes for a snack. I like to make Fruit Explosion Muffins to use fresh fruit from the summer.
We also love Banana Nut Chocolate Chip Muffins and Blueberry Muffins! If you’re looking for a Jumbo Raspberry Chocolate Chip Banana Muffin Recipe – phew, that’s a mouthful – (where the base isn’t chocolate!) I have one of those too. I think you’ll love it!
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Dark Chocolate Raspberry Banana Muffins
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup Hershey’s cocoa powder special dark
- ¾ cup brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons butter softened to room temperature
- 3 ripe bananas
- 2 eggs room temperature
- ⅓ cup milk room temperature
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 ½ cup fresh raspberries
Instructions
- Preheat the oven to 425°F.
- Line a muffin pan with paper liners.
- In a medium bowl, blend together the flour, cocoa, sugar, baking powder, salt, cinnamon, and softened butter with either the back of a fork or a pastry blender. Set aside.2 ½ cups all-purpose flour, ¼ cup Hershey’s cocoa powder, ¾ cup brown sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 teaspoon ground cinnamon, 6 tablespoons butter
- Mash the bananas and place in large mixing bowl.3 ripe bananas
- Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla. Mix all ingredients until combined well.2 eggs, ⅓ cup milk, 1 teaspoon vanilla extract
- Slowly blend the dry ingredients with the banana mixture just until mixed completely. Do not over mix.
- Add in the chocolate chips. Mix in for only about 5 seconds.1 cup semisweet chocolate chips
- Gently fold in the raspberries with a spatula.1 ½ cup fresh raspberries
- Fill up each muffin liner to the top.
- Bake at 425°F for minutes for 5 minutes.
- While muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes.
- Cool before serving.
Special Equipment Needeed
- muffin tin
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Ohhh… Chocolate & raspberries! Perfection! I love this recipe!!!
Thanks Tanya!
Great recipe, added half package cream cheese to the recipe to make them last a little longer as made them for a trip.
Hi Becky,
Thanks! Great idea with adding the cream cheese. I have never tried that!
Jeannie
Did you add the cream cheese in addition to the butter or substitute the cream cheese for the butter?