Chocolate Raspberry Muffins

These chocolate raspberry muffins are a delicious taste combination.


  • 2/3 cup Sue Bee® honey
  • 1/3 cup plain yogurt
  • 1/3 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup all-purpose flour
  • 1/2 cup wheat germ
  • 1 1/2 cups natural bran
  • 1 tsp vanilla
  • 1 egg
  • 1 cup milk
  • 1/3 cup raspberry preserves


  • Preheat oven to 375 F and grease muffin tins.
  • In a large bowl, mix the yogurt with the milk. Mix in the Sue Bee® honey, beaten egg and vanilla.
  • Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
  • Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
  • Add to the wet mixture and stir only until combined.
  • Drop mixture into muffin tins until 1/3 full.
  • Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
  • Top with remaining muffin batter until each tin is 3/4 full.
  • Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
  • Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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