Raspberry Surprise Muffins are a fun and easy recipe to make. They bake up with a pretty pink color–no food coloring needed. The surprise is finding either chocolate or raspberry jam on the inside. They’re perfect for Valentine’s Day or any special occasion.
Enlist the kids to help with this recipe! The instructions are written in a way that’s easy to follow.
Planning ahead, you will want to start with softened butter and room temperature eggs.
Mixing Up Raspberry Surprise Muffins
My mom taught me a basic formula for starting a recipe for baked goods: shortening, sugar, and eggs. Of course, she told me this in the 70s when margarine was considered healthier than butter. I don’t use margarine or shortening in baking. The fats I stick with are butter, coconut oil, and extra virgin olive oil–butter and coconut oil for baking, and olive oil for salads.
But my mom’s formula still applies, modified to butter, sugar, and eggs. In Raspberry Surprise Muffins, you cream the butter and sugar, then add the eggs one at a time, blending between each addition. Next, add the milk, and then the raspberries. I used frozen raspberries in the pictured batch of Raspberry Surprise Muffins.
Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.
Regarding the links in my recipe, I don’t know if you’ve noticed, but Amazon now sells baking ingredients at a reasonable size and price. They have sugar, chocolate chips, and even herbs (not used in this recipe) like basil, cinnamon, and parsley flakes. My links for fresh items like butter and eggs will direct you to the Whole Foods Market section of Amazon, which also has reasonable prices.
Back to the Raspberry Surprise Muffins, when you add the baking powder, make sure it’s baking POWDER and not baking SODA–a common mistake. Add the salt next.
Now, if the kids are helping, nothing we’ve done so far is too difficult. The next step is to add the flour and to not overstir. Below is a picture of how my batter looks when I stop using the electric mixer. From that point, I’ll stir gently by hand to ensure everything is mixed, but not too much. Too much mixing of a muffin or sweet bread recipe makes the baked good’s texture tough and not delicate.
Assembling the Muffins
The next step involves putting a heaping tablespoon of batter into 12 prepared muffin cups. Then you fill half the cups with 1/2 teaspoon raspberry jam and the other half with a small pile of chocolate chips.
Add the remaining batter evenly to the 12 muffin cups to seal in the surprise. Bake at 350 degrees for 20-25 minutes.
Now, for a perfect Valentine’s Day or summer dessert, try Berries on a Cloud. Or if you want to make a different type of muffins for variety, try this wonderful Blueberry Muffin recipe.
Raspberry Surprise Muffins
Ingredients
- 6 Tbsp butter, softened
- 3/4 cup sugar
- 2 eggs, room temperature
- 1/2 cup milk
- 12 oz. (2 cups) fresh or frozen raspberries
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1 Tbsp raspberry jam
- 3 Tbsp chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Add eggs, one at at time, blending between each addition.
- Add milk.
- Stir in raspberries.
- Add baking powder and salt.
- Last, add flour and mix only until flour mixture is moistened.
- Hand stir batter to ensure ingredients are gently mixed.
- Arrange 12 muffin tin liners in 12 muffin cups.
- Drop a heaping tablespoon of batter into each.
- In half of the muffin cups, add 1/2 teaspoon raspberry jam in the center.
- In the other half, add a small pile of chocolate chips in the center.
- Add the rest of the batter evenly to the muffin cups.
- Bake 20 to 25 minutes, until a toothpick inserted comes out clean.
Nutrition Facts
Raspberry Surprise Muffins
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 235 | |
| % Daily Value* | ||
| Total Fat 8g | 12.3% | |
| Saturated Fat 5g | 25% | |
| Trans Fat 0 | ||
| Cholesterol 36mg | 12% | |
| Sodium 89mg | 3.7% | |
| Total Carbohydrate 36g | 12% | |
| Dietary Fiber 1g | 4% | |
| Sugars 15g | ||
| Protein 4g | ||
| Vitamin A 236 IU | Vitamin C 5mg | |
| Calcium 28mg | Iron 1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nord Hill Passions and Pursuits
Those muffins sound super yummy and quite easy. I’m going to give them a whirl. We’ve moved away from margarine and shortening as well.
Excellent post. Thanks for the recipe!
Have you found other fruits that work well besides raspberries?
Strawberries! I’ve made them with strawberries, and they turn out well. Thanks for the comment, Reid!