{Healthier} Raspberry Chocolate Chip Muffins

With whole wheat flour, honey, & Greek yogurt, and full of raspberries and few mini chips, these are a tasty and healthy breakfast.
Course Breakfast, Brunch, Muffin
Servings 14 -16
Author Brianne @ Cupcakes & Kale Chips, adapted from Driscoll's Whole Wheat Blueberry Muffins with Cardamom


  • 2 cups whole wheat pastry flour
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1/2 tsp orange zest
  • 1 large egg plus 1 large egg white
  • 1 tsp vanilla extract
  • one half pint Driscoll's Raspberries 14-16 set aside and the remainder partially frozen
  • 1/4 cup mini chocolate chips


  • Preheat oven to 350°F. Line 14-16 cups in muffin tins with paper liners.
  • Soft together flour, baking powder, baking soda, and salt in a medium bowl.
  • Whisk together yogurt, honey, orange zest, egg, egg white and vanilla in a large bowl until combined.
  • Stir flour mixture into yogurt mixture until barely combined. Fold in frozen raspberries and chocolate chips until evenly mixed. Batter will be thick, do not over stir.
  • Fill each muffin cup about three-fourths full. Do not overfill.
  • Top each muffin with one of the reserved raspberries, gently pressing into each muffin top.
  • Bake 10 minutes. Rotate pan and continue to bake about 12-15 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.