When you’re craving a baked good that’s sweet and fruity, these sourdough raspberry muffins with chocolate chips do the trick. In our house, we love eating these muffins for breakfast. They go great with a hot cup of coffee! Each bite is full of chocolate, raspberry, and the sweet tang of sourdough muffin.

muffins on a cooling rack with raspberries and chocolate chips on top of them — Source: Plum Branch Home

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When I whip up a batch of these muffins, they’re usually gone within a few days. Tyler and I enjoy them in the mornings or if we’re craving something sweet in the afternoons. I love creating recipes like this so we have wholesome treats from scratch rather than buying them.

It feels so rewarding to cut the junk and additives out of our food plus they always taste better. I mean come on, you can’t get a homemade muffin taste at the store. I hope this recipe finds a place in your home like it has ours.

Our other favorite sweet breakfast recipes are sourdough chocolate chip scones, sourdough cinnamon rolls, and sourdough cinnamon raisin bread. They’re all so delicious, you can’t go wrong with any of them.

If you don’t have a sourdough starter, you can always make one! Head over to recipe guide, it’s easy to follow.

close up photo of muffins with berries and chocolate — Source: Plum Branch Home

Sourdough Chocolate Chip Raspberry Muffin Recipe Inspiration

While we were in Costco last month I saw the most beautiful packages of raspberries sitting in the chilled produce room. They were so red and plump, I just had to buy a few cartoons. When I got home I knew we’d enjoy them as a snack but I also wanted to develop a baked good recipe with them.

After a few days of thinking I came up with the idea of sourdough raspberry muffins full of chocolate chips. I got busy developing the recipe, testing different flavors and measurements, until I got it just right. These muffins are not only simple but taste so dang good!

Video Tutorial

What’s So Great About This Recipe

The steps are easy to follow to reduce overwhelm
Each bite of muffin is full of chocolate and raspberry
The muffins store and reheat well
Each ingredient is wholesome

ingredients for sourdough raspberry muffins

Ingredients You’ll Need

Sourdough starter (fed or discard)
Baking powder
Salt
Flour
Melted butter
Egg
Pure maple syrup
Pure vanilla extract
Milk (dairy or dairy-free)
Raspberries rinsed and dried
Mini chocolate chips (plus a handful extra for garnishing)

Helpful Kitchen Tools for this Recipe

How to Make Sourdough Raspberry Muffins

raspberries being chopped up — Source: Plum Branch Home

Slice raspberries into small pieces (doesn’t have to be anything fancy) (take one berry and slice it 4 times).

dry ingredients being stirred in a bowl — Source: Plum Branch Home

In a large mixing bowl, add baking powder, salt, flour, chocolate chips, 3/4 of the chopped raspberries (save back a 1/4 for garnishing) and stir to combine.

wet ingredients being added into the dry ingredients — Source: Plum Branch Home

Whisk in sourdough starter, maple syrup, melted butter, vanilla, egg, and milk just to combine (do not over-mix).

Grease a muffin tin with butter and a dusting of flour to prevent sticking or lining with paper muffin liners (muffins may stick to paper liners, you can lightly grease these is desired).

muffin liners being filled with batter — Source: Plum Branch Home

Fill each liner 3/4 of the way full, leaving just a tiny amount of paper showing.

garnishing muffin batter with chocolate and berries — Source: Plum Branch Home

Grab the chopped raspberries you saved back and a handful of extra chocolate chips. Add them on top of muffins as even as you can for garnishing.

baked muffins in a tin — Source: Plum Branch Home

Bake at 375 degrees Fahrenheit for 18-20 mins until toothpick comes out clean.

muffins on a rack cooling — Source: Plum Branch Home

Immediately place on a cooling rack and enjoy when ready!

Variation

Use regular chocolate chips instead of minis for larger pops of chocolate
Swap semi-sweet chocolate chips for milk chocolate for a sweeter taste
Use raw honey instead of maple syrup for a sweetener
For those with egg allergies, you can use a flax egg or egg replacer (just follow the instructions on the package for one egg)
To make this recipe dairy-free, use a nut milk, dairy-free butter, and dairy-free chocolate chips

Storing Muffins

After muffins are completely cooled down, place them in an air-tight storage container in the fridge for 3-4 days. I don’t recommend storing them at room temperature. The fresh raspberries can cause them to go bad quickly.

How to Store Muffin Batter

If you make this muffin batter ahead of time, it’ll last 2 days in the fridge in an air-tight container. During this time the raspberries will bleed their juices causing the batter to turn red. This doesn’t mess with the structure of the muffin just the appearance.

Freezing Muffins

After the muffins are baked and completely cooled, place them in a freezer-safe container or baggie. They’ll last 2-3 months in the freezer.

How to Freeze Muffin Batter

If you want to freeze muffin batter, place it in a freezer safe baggie or container. Make sure you get as much air out as possible. The batter will last 3-4 weeks in the freezer.

Reheating Instructions

To reheat these muffins, place them in a toaster oven or regular oven at 400 degrees and heat for 5-6 minutes or until warm. I don’t recommend popping them in the microwave, it’ll zap the texture and flavor.

Best Ways to Serve These Muffins

Serve these muffins for breakfast with a side of bacon and hashbrowns or by themselves with a cup of coffee. You really can’t go wrong either way!

Helpful Tips for Making This Recipe

Don’t overmix the batter, this will cause a more dense muffin instead of soft and fluffy
To prevent sticking, use reusable silicon muffins liners or parchment liners.
You can use either fed sourdough starter or discard for this recipe.

pinterest pin graphic for sourdough raspberry chocolate chip muffins — Source: Plum Branch Home

Recipe FAQ

Can I use frozen raspberries in these muffins?

I don’t recommend frozen raspberries for this recipe. But you can thaw the raspberries in the fridge overnight, drain the excess liquid, and pat them dry before using.

Why does overmixing muffin batter cause dense muffins?

Overmixing muffin batter destroys the air bubbles formed that create a light, airy texture.

Can I use cane sugar instead of maple syrup in this recipe?

Yes, you can use cane sugar, do the same measurement amount.

Is it better to use fed sourdough starter or discard for these muffins?

It doesn’t matter for this recipe. Fed starter will allow your muffins to rise a little more while baking but discard won’t hurt anything.

Try These Other Sweet Sourdough Recipes

Did you make this recipe? Comment below, I love hearing from you!😊

RECIPE