Raspberry-chocolate chunk muffins from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich

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Notes about this recipe

  • dbuhler on November 23, 2025

    We really liked these! I added a bit of vanilla, but I now wish I hadn't because I think it masked the nutmeg and I wish the nutmeg had been stronger. I also rested the batter in the fridge overnight. This made the raspberries thaw, but the resulting muffins were nice and moist. I will definitely make these again!

  • PatriciaScarpin on January 15, 2012

    I did not like this recipe much. The muffins turned out on the heavy side - as much as I like using whole wheat flour in my baked goods sometimes it did not work in this recipe.

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