Chocolate Raspberry Muffins
These easy Chocolate Raspberry Muffins use ingredients you probably have on hand and make a great sweet breakfast or snack! Who doesn’t love to start the day with a little chocolate? This recipe is incredibly simple to toss together, perfect for making yourself or with young kiddos who want to help. My Chocolate Raspberry Muffins use significantly less sugar than you’ll find in a lot of muffin recipes, but I really don’t think you’ll miss it! These are still perfectly sweet, and I love the juicy fresh raspberries throughout. I’ve made a few similar muffin recipes using different flavors (Banana Blueberry, Apple Cinnamon, Carrot Muffins), but I definitely felt like we were due for a chocolate one! One of these muffins is great for breakfast with a side of eggs or fruit, but I definitely also ate them for dessert. Better still, each of these Chocolate Raspberry Muffins is just 113 calories or 4 Weight Watchers/WW SmartPoints on Green, Blue or Purple. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Looking for more tasty lightened up breakfast recipes? Check out my Sheet Pan Blueberry Pancakes, French Toast Sticks, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Apple Cinnamon Muffins, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Carrot Muffins, Triple Berry Yogurt Bowl, Berry French Toast Muffins, Ham and Cheese Egg Cups, Blueberry Baked Oatmeal Singles, Ham and Cheese Hash Brown Quiche, Banana Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!
Chocolate Raspberry Muffins
- 1 large egg
- 1 cup unsweetened applesauce
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter, melted (I use Land O’Lakes light butter)
- 1 cup raspberries
- 1 ½ cups all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the raspberries and stir to combine.
- In a separate mixing bowl, add the flour, cocoa powder, baking soda, baking powder, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
113 calories, 20 g carbs, 7 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 2 g fiber (from myfitnesspal.com) MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com) Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
Land o lakes no longer makes the stick light butter. Only in tubs… should I just try to estimate from tub or are there any other substitutions? Thanks
I just bought some this week, I hope that’s not true! It’s still showing on their website, at my stores, etc. You could use other brands of light butter or regular butter, you’ll just need to recalculate the points or nutrition info. I have not tried these using the kind in the tub with canola oil, but if you try it let me know!
It isn’t sold in my area either.
I also cannot find light butter in my store, but I have made the banana blueberry muffins numerous times with the substitution of 3 Tbsp. of canola oil in place of the 5 Tbsp. of light butter. The points remain the same, and I find the finished product still moist and delicious. I haven’t tried making the chocolate raspberry muffins yet, but I definitely plan to do so with that same substitution! I would be interested to know: has anyone used frozen raspberries instead of fresh and how did that work?
I looked for it here in socal. They dont carry in California.
These look delish, Emily. Do you think strawberries could be used in place of raspberries?
I made it this weekend with strawberries and they turned out awesome! Put a little FF whipped cream on top and felt like I was eating cake!
Hello! Did you use white flour? Do you think it’d be more or less points with whole wheat flour? Thanks! I love your recipes 😉
I have used the Land o lakes light butter in the tub for several of your muffin recipes and they have all turned out great!
These are the absolute best muffins I have ever made in 50 years of baking. I found it hard to source light butter so used regular butter and they were just as good. The recipe works perfectly and no modifications are needed. The result is a great tasting, moist muffin with fabulous texture. I have since jazzed them up a bit by adding 1/3 cup of mini semi-sweet chocolate chips to the dry ingredients and about 5 drops of Lorann Raspberry flavour oil for that extra kick of raspberry taste. Neither is really needed as these muffins are so great on their own but it just takes them up a notch. Thank you for a great receipe.
Can you use frozen raspberries?
Yes, just don’t defrost them. Also, dust them with a bit of flour first so they don’t sink.
Great simple recipe! I never foll8w a recipe exactly; I am forever tweaking because of my own personal taste. For your recipe, I used Splenda, increased the raspberries to a cup and a half and used half whole wheat flour. But the biggest change I made was to make 3 mini loaves instead of muffins. Baked at 350 for 32 minutes. Turned out quite perfect and can be easily shared with a nice neighbor. Thanks for posting your ecipe. ☺