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Raspberry Chip Muffins

Raspberry Chip Muffins

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1-1/2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Raspberry Chips
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pecans chopped (optional)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  • 1. Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. Stir together flour, raspberry chips, sugar, baking powder, salt and pecans, if desired, in large bowl. Stir together milk, vegetable oil, egg and vanilla. Add all at once to flour mixture; stir just until moistened. Fill muffin cups 3/4 full with batter.
  • 3. Bake 20 to 25 minutes or until lightly browned. Remove from pan to wire rack. Serve warm. 12 muffins.

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