Chocolate Raspberry Breakfast Muffins

What's not to love about a chocolate muffin for breakfast? These chocolate raspberry breakfast muffins are one of my favorite weekend cheats. They are super moist, loaded with chocolate chips, and topped with raspberries and a sprinkle or two of powdered sugar.
Author: Jen West
These chocolate raspberry breakfast muffins are super moist, easy to make, and ready in less than 30 minutes.
5 from 1 vote


  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 cup white sugar
  • 1/2 cup applesauce
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup raspberries
  • powered sugar


  1. Heat your oven to 350.
  2. Add the flour, sugar, chocolate chips, cocoa powder, and making soda to a large bowl and mix well.
  3. In a separate bowl beat egg, yogurt, milk, applesauce, and vegetable oil until smooth. Pour into large bowl with flour mixture and mix well.
  4. Fill paper lined muffin tin with mixture, about 3/4 full.
  5. Bake in preheated oven for about 20 minutes, or until a toothpick placed in the center of a muffin comes out clean.
  6. Allow the muffins to cool slightly before removing from tin and cooling completely on a wire rack.
  7. Once cooled, scoop out the middle of the muffins and place raspberries into the center. Sprinkle with powdered sugar and serve.
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