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Chocolate Raspberry Swirl Muffins

Delicious and moist Chocolate Raspberry Swirl Muffins made with Hershey’s Chocolate RaspberryCream Filled Chips.

  • Total Time: 35 minutes
  • Yield: 12 servings 1x


Units Scale

2 cups white whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup Vanilla soy milk (Silk brand)
1/4 cup canola oil
1/2 raspberry puree (thawed & mashed frozen raspberries)
1 package Hershey’s Chocolate RaspberryCream Filled Chips


Preheat oven to 400 degrees.
In a large bowl, mix together the flour, baking powder, salt and sugar. Make a well in the center.
In a small bowl or measuring cup, beat egg with a fork. Stir in milk and oil.
Pour the mixture into the well in the flour mixture. Add the Hershey’s Chocolate RaspberryCream Filled Chips.
Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy.
Pour the batter into paper lined muffin pan cups.
Bake for 25 minutes, or until golden.

  • Author: 9
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Halal


  • Serving Size: 1 muffin
  • Calories: 160 kcal
  • Sugar: 5g
  • Sodium: 240mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: Chocolate Raspberry Swirl Muffins, American Cuisine, Vegetarian Cook, , , ,