I love this easy recipe for a Chocolate Raspberry Muffin Made With Whole Wheat Flour because they are soft, tasty, and sweet. Plus, this raspberry muffin recipe is loaded with fruit. This chocolate muffin recipe contains both raspberries and applesauce, in addition to being healthy as a whole wheat bread recipe. This is an easy simple recipe with a yummy raspberry glaze topping, which is my kids’ favorite part! I must admit, I love this glaze recipe too:)
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I adore chocolate and raspberries together! They are my jam! The flavors of these two together sweep me off my feet and satisfy my taste buds. Whether I’m enjoyng them together at breakfast, or in a dessert, this is my first pick for a combo:) Tastes pretty delish with a glass of red wine too.
I love this recipe because it uses both whole wheat flour and white flour. Often, when I’ve tried to use whole wheat flour alone, the result is a hard dry bread, but mix whole wheat and white flour together and add loads of fruit, and you get a delightful moist muffin. Nutella® hazelnut cocoa spread brings in the chocolate flavor and gives the muffins their chocolatey brown color.
Please scroll down to easily print this recipe:)
Raspberry Muffins And Raspberry Glaze
In my house, raspberries are a top fave. I buy a container and they last about ten minutes, and I have kids clamoring for more. So, often will buy frozen raspberries to keep extra raspberries on hand, for smoothies, and for yummy treats like this chocolate raspberry muffin recipe. My favorite bite into these muffins is when I get a bite with a full raspberry. That is like finding the jewel of the muffin, the best; it’s delish, and it makes the muffin divine, this and the glaze.
I love how this muffin recipe uses whole wheat flour as well making it a healthier choice. The whole wheat flour is a great choice for health reasons, but it often makes a tougher bread or muffin, so I like to mix it with white flour to soften it a bit. Of course, this isn’t as healthy as using all whole wheat flour, but I want to enjoy the muffin too, so I compromise to have flavor, texture, and healthy ingredients meet in the middle;)
The raspberry muffin glaze is super yummy and I could eat it by the spoonful! The glaze is added just prior to serving the muffins for the best results. When I have let the glaze sit on the muffins, it is still tasty, but it starts to soak into the muffin. So, I find the best practice is to spread the glaze over it just prior to serving it. I store the glaze, or any already glazed muffins, in the fridge due to the raspberries in the glaze so they stay fresh and don’t mold.
Ingredients for the Chocolate Raspberry Muffin Made With Whole Wheat Flour
The ingredients for this chocolate raspberry muffin recipe include the following common ingredients:
- whole raspberries, frozen but thawed (or fresh)
- baking soda
- baking powder
- 100% whole wheat flour
- white flour
- butter, melted
- Nutella® or other hazelnut cocoa spread
- skim milk
- skim milk
- frozen raspberries, thawed
- powdered sugar
- butter, melted
Mix the dry ingredients together and mix the wet ingredients and sugar together. The raspberries are added in last. Please see below for specifics.
They are baked in a muffin pan sprayed with cooking spray at 350° for 22-25 minutes.
Make the glaze while the muffins are baking. The glaze is added just prior to serving and gives the tops of these muffins a very pretty dark pink appearance. Depending on how much glaze you desire, you may or may not want to double the glaze recipe.
When to Eat the Chocolate Raspberry Muffins Made With Whole Wheat Flour
I love these muffins with coffee in the mornings and as a snack with tea in the afternoons. It is delicious for breakast or brunch and makes a very pretty addition to a holiday table. They may even work for the dessert table;)
This recipe makes eighteen medium-sized muffins, so I had enough to even enjoy one with a glass of red wine. It makes a delicious sweet appetizer, plus they are heavenly with red wine too!
If you like this moist bread recipe, you many also like the tasty moist bread recipe I developed for Maple Cinnamon Pumpkin Bread.
Or, try this easy, yet yummy raspberry recipe: Easy Frosted Raspberry Filled Biscuit Loaf.
I hope you enjoy this yummy, moist muffin recipe made with whole wheat flour, and white flour;)
Chocolate Raspberry Muffins Made With Whole Wheat Flour
- 2 1/2 cups raspberries frozen (or fresh), divided, mounded
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup whole wheat flour, 100
- 1 cup white flour
- 1/2 cup sugar
- 9 Tablespoons butter, melted divided
- 1/4 cup hazelnut cocoa spread, Nutella
- 2 eggs
- 1/2 cup skim milk
- 1/4 cup applesauce
- 1 teaspoon honey
- 1 Tablespoon powdered sugar
- 2 Tablespoons milk
- Set frozen raspberries out to thaw. Mix together the following dry ingredients in a large bowl: 1/4 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 3/4 c. 100% whole wheat flour, 1 c. white flour, and stir well.
- Mix together the following ingredients in a separate bowl: 1/2 c. sugar, 1/2 c. (8 Tbsp.) melted butter, 1/4 c. hazelnut cocoa spread, 2 eggs, and stir well. Combine with dry ingredients and stir well.
- Next add 1/2 c. skim milk, 1/4 c. applesauce to a bowl and then add to other ingredients. Stir well.
- Stir in 2 c. raspberries (flush).
- Spray muffin pans with cooking spray and fill cups with batter just about to the top. Bake at 350 degrees for about 22-25 minutes.
- Mix glaze while muffins are baking. Mix about 1/2 c. raspberries (mounded) with the following ingredients: 2 Tbsp. skim milk, 1 Tbsp. powdered sugar, 1 tsp. honey, 1 Tbsp. melted butter. Mix with a immersion blender or hand held blender until smooth. Spread over muffins just prior to serving. refrigerate unused portion to enjoy over muffins at another time.