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Chocolate and Raspberry Muffins


35 minutes
Skill Level
12 muffins

Chocolate and raspberries make one sweet combination. These soft muffins filled with CADBURY DAIRY MILK Chocolate Bar pieces and fresh raspberries are perfect for after-school snacks, brunch and breakfast on the go.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
20 minutes
Cool Time
5 minutes


  • 1 1/4 plus 3 tablespoons cups
    self rising flour
  • 1/3 cup
    granulated sugar or super-fine sugar
  • 1 tsp
    baking powder
  • 5 oz.
    plain yogurt
  • 2
  • 1/3 cup
    unsalted butter, melted and cooled
  • 1/3 cup
    fresh or frozen raspberries
  • 1 bar
    CADBURY DAIRY MILK Chocolate Bar (3.5-oz.) , chopped


Equipment Needed 
Oven Oven
Muffin Cup Tin 2-1/2 Inch Muffin Cup Tin
Muffin Cups Muffin Cups
Mixing Bowl Mixing Bowl
Bowl Bowl
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Wire Rack Wire Rack

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.

Additional questions?