Reviewed: Oct. 11, 2009

These are excellent! I used blackberries and raspberries and cut the oil in half and substituted applesauce for the other half. My kids loved them so much we ended up making another batch the next day. These are now our favorite muffins.

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Cathy

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Reviewed: Oct. 8, 2009

I loved this recipe. Was looking for a way to use up some raspberries and this was great. The muffins rose nicely in the oven, and are moist. I added extra fruit and chocolate, and used apple sauce and lemon juice rather than orange juice. Worked great! Next time I'll cut down the sugar a bit - they didn't need to be quite so sweet. Also, they need to be left in the tins for a few minutes or they fall apart when you take them out, but this may have been because of the extra fruit.

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Dana

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Reviewed: Sep. 12, 2009

I absolutely loved the muffins and so did my family,they smelt sooo good as they were baking. I will surely make these again!

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PRISCILLA49

Cooking Level: Intermediate

Living In: Hesperia, California, USA

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Reviewed: Sep. 3, 2009

I substituted strawberries for raspberries because that's all I had and they turned out delicious. I did add a little extra of the strawberries since they are not as flavorful as raspberries. I did not find the muffins dry - even the next day. In my opinion the texture was perfect for a muffin - not too dense like I have found with some other muffin recipes. Thanks for the great recipe!

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monnie

Cooking Level: Intermediate

Home Town: Port Hawkesbury, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 19, 2009

I make this recipe instead as a loaf with fresh, homegrown raspberries because we get an abundance of them in our yard. I cook at the same temperature as the recipe calls for but instead use a greased (with REAL crisco, not spray) loaf pan and bake for 50-55 minutes. Turns out great! The nice thing is you can then freeze them to have all year long. Just thaw unwrapped on the counter for an hour ang it is ready to eat. For an added treat, toast slices in the toaster oven and then slather on a thin amount of butter. Yum!

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JenLove198

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Reviewed: Aug. 4, 2009

5 stars for taste--these are delish! 4 for appearance-soggy bottoms! My chips and berries sunk to the bottom of the muffin making that part stick to the baking cups. I did add a few more chips and raspberries than the recipe but not a lot. Any suggestions on how to prevent this?

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SMGRUHLKE

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Reviewed: Jul. 26, 2009

this recipe was great..the kids loved it!!

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nativeheart

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Reviewed: Jul. 20, 2009

These were so good! Chocolate and raspberries, what a great combination!

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Kathy

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Reviewed: Jul. 6, 2009

My muffins are flat! (I probably just overmixed the batter.) My muffins turned out soft, not dry. :) I used frozen raspberries. I can't wait to try these with dark chocolate chips!

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KMBLEE

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Reviewed: Jun. 10, 2009

Unlike other readers I did not find these to be dry, but it might be because I use applesauce instead of oil in my baked goods, and that usually keeps them a little more moist. Everyone that ate these loved them, and they do taste wonderful. The only reason I rated them a 4 is because they are horribly ugly to look at. The combination of the berries and the chocolate turns them a funky gray-ish color. So I don't know that I'd serve them at anything fancy or upscale, but if you want something for family/friends and don't care about presentation then these would be perfect.

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Heather

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jan. 15, 2009

They tasted so yummy!!!!

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fallenstar80

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

I liked the combination of chocolate and raspberry, but they were a little dry. I even added an extra Tbsp of orange juice and a little extra milk. I would also a little more of both the berry and chocolate chip.

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apayne143

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Reviewed: Sep. 7, 2008

These are yummy!! I was looking for a new recipe to try for the raspberries I found at the Farmers Market. They are just the right blend of fruit and chocolate to make everyone happy!!

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Singer5484

Cooking Level: Expert

Home Town: Beloit, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 21, 2008

I really liked these muffins (as did ALL my family members). I added extra choc chips and extra raspberries. These are a HIT - I will for sure make them again.

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LAURENCOOKS

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jul. 28, 2008

Love these muffins. I left out the chocolate chips, and they were still delicious!! I was looking for a recipe for all my raspberries. Thanks alot

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beau

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Reviewed: Apr. 25, 2008

I did not like these at all. The combination of flavors did not work for me.

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Kate

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

yum, yum!! the neighborhood just loved these muffins!

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WILDERCREW

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Reviewed: Mar. 19, 2008

These were a little on the dry side but otherwise good. I used applesauce in place of the canola oil and substituted a third of a cup of the white flour with whole wheat flour. I think it would have been nice to have some additional raspberries.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 15, 2008

Made these for a Valentine's treat and they were wonderful, especially warm. I had to make them egg and milk free, and still came out great, I did add 1/2c more chips-next time will stick to 1/2c stated.

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