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Chocolate Raspberry Muffins Made with Whole Wheat Flour and Nutella for breakfast, brunch, or snack. Raspberry glaze on top makes this a yummy chocolate raspberry muffin that is homemade and delicious.

Chocolate Raspberry Muffins Made With Whole Wheat Flour

I love these Chocolate Raspberry Muffins 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 recipe with a yummy raspberry glaze topping, which is my kids' favorite part! I must admit, I love this glaze recipe too. Perfect for breakfast, brunch, snack, or as a dessert, this moist muffin will satisfy,
Cook Time 22 minutes
Total Time 22 minutes
Course Bread, Breakfast or Snack, Snack
Cuisine American
Servings 18 muffins


  • 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.
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