Chocolate and raspberry muffins are a sweet way to rise and shine. Who doesn't love to wake up to soft, sweet, fruity breakfast muffins? Our Chocolate and Raspberry Muffins recipe is so delicious and beginner-friendly — you'll want to make them every week. Everyone will delight in each bite starring chunks of CADBURY DAIRY MILK Chocolate Bars and fresh raspberries. They're perfect for on-the-go breakfasts, midmorning pick-me-ups and after-school snacks.
These Chocolate and Raspberry Muffins might steal the show at your next Sunday brunch, just like our tasty collection of make-ahead Sunday Brunch Recipes!
Heat oven to 400° F. Line 12 muffin cups (2-1/2 inches in diameter) with paper or foil baking cups.
Stir together flour, sugar and baking powder in large bowl; set aside.
Beat together in medium bowl yogurt, eggs and melted butter. Stir into dry ingredients, mixing until just combined (Do NOT over mix. Over mixing will make muffins tough). Fold in raspberries and chopped chocolate. Fill cups 2/3 full.
Bake 18 to 20 minutes or until tops are golden brown. Cool slightly; remove from pan to wire rack. Serve warm or cool.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.