Raspberry Chocolate Chip Muffins for a Baby Shower

I’m excited to join a lovely group of fellow bloggers today in a Virtual Baby Shower for Jamie over at My Baking Addiction! She’s going to be welcoming a sweet baby girl into the world this month and because I’m obviously a big fan of baby girls (*wink*), I couldn’t be more excited for her.

Since Jamie is a lover of all things baked, I am dedicating these Raspberry Chocolate Chip Muffins to her today – delivering a hot, steaming dozen to her virtual door if you will.

These aren’t exactly “healthy” muffins, but rather rich, sweet tender muffins that make a perfect special occasion treat. With gooey dark chocolate chips and tart raspberries that cook into jammy perfection, these are some of my favorite muffins of all.

To see more of the delicious recipes cooked up for Jamie’s Virtual Baby Shower, check out the links below. These lovely ladies have prepared a delicious party and Jamie, you deserve every bit of it. Congratulations!
Amber from Bluebonnets & Brownies | Lemon Strawberry Cupcakes

Julie from The Little Kitchen | Pistachio Pudding Cupcakes
Jen from My Kitchen Addiction | Sugar and Spice Cookies
Shaina from Food for My Family | Vanilla Raspberry Mini Meringue Kisses
Glory from Glorious Treats | Modern decorated cookies
Cheryl from TidyMom | Chocolate Cake with Raspberry Buttercream
Katie from Good Life {Eats} | Raspberry Hibiscus Soda
Aimee from SimpleBites | How to freeze a big batch of homemade waffles
Amanda from I am Baker | Heath Bar Cake
Steph from Steph Chows | PB oatmeal cookies
Allison from Some the Wiser | Raspberry Chocolate Chip Muffins
Megan from Stetted | Strawberry Jalapeno Palmiers
Shelly from Cookies & Cups | Bacon Cheddar Scones
Emily from Jelly Toast | Meyer Lemon Scones
Kristan from Confessions of a Cookbook Queen | Samoa Layer Cake

Raspberry Chocolate Chip Muffins for a Baby Shower


6 tablespoons butter, room temperature
2/3 cup sugar
3 teaspoons baking powder
2 cups all purpose flour
1/2 teaspoon salt
2 eggs
2/3 cup milk, plus more as needed
3/4 cup mini dark chocolate chips
1 cup fresh raspberries, rinsed


Preheat oven to 400 degrees Fahrenheit. Grease each cup of a standard 12 cup muffin tin and set aside.
In a large bowl, cream together the butter and sugar. In a separate bowl, sift together baking powder, flour, and salt. Whisk together milk and eggs. Stir 1/3 of the flour mixture into the butter mixture, adding a little bit of milk for moisture. Repeat until all ingredients are combined, being careful to not over mix. Batter will be lumpy and thick, not smooth. If it is too dry, add more milk as needed. Gently fold in the chocolate and raspberries.
Spoon batter into prepared muffin tin, filling each cup approximately 2/3 full. Bake for 15 to 18 minutes, or until muffins are golden brown and spring back when pressed with thumb.

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