Raspberry White Chocolate Muffins

by Kayla Berman on Jul 15, 2022 (updated Apr 12, 2024) 0 comments

Raspberry White Chocolate Muffins are a moist, fluffy, and delicious melt-in-your-mouth muffin recipe! Made with fresh raspberries and creamy white chocolate chips you get an incredible sweet and tart flavor in every bite. These easy muffins are the perfect special treat for breakfast, snack, or dessert for the whole family!

Sweet & Simple Muffin Recipe

In my opinion muffins are the ultimate baked good! Because they’re often a sweet, scrumptious, and delicious treat that is acceptable to eat for breakfast. I mean what is better than that!

So of course I’ve eaten my fair share of muffins in my life, but I have to say these raspberry and white chocolate chip ones truly take the cake. Or muffin. LOL.

These moist muffins are full of fresh, juicy, & tart raspberries and creamy, sweet white chocolate. When you bite into them and get a taste of the two combined – it is truly incredible!

Plus they’re simple, fluffy, easy to make, and freezer friendly too. They’re truly a must make!

If you’re looking for some more fruit filled recipes – check out my strawberry jam cake, white chocolate blueberry cookie bars, or raspberry thumbprint cookies.

Ingredients

This recipe calls for all your basic ingredients – flour, milk, sugar, etc. Plus the star ingredients that really make this muffin shine, rich white chocolate and juicy raspberries.

The combination is simply out of this world!

Ingredient Notes

Butter: The base of this recipe is 1/2 cup of unsalted butter. It provides that rich and delicious flavor we all know and love!
Sugars: These delicious muffins call for two sugars. You’ll need 1/3 cup white sugar and 1/4 cup light brown sugar. The combo makes for a perfectly sweet treat!
Eggs: Add 2 large eggs for moisture and binding.
Flour: All purpose flour is the flour of choice in these muffins. 2 cups is just right.
Milk: The liquid in these muffins is milk. Any milk of your choice! You’ll need 1 1/4 cup.
Vanilla Extract: 1 tsp vanilla extract gives these muffins that amazing classic flavor.
White Chocolate: Sweet white chocolate chips really takes this recipe to a whole new level. It is so dang delicious! 1/2 cup is all you need.
Raspberries: Fresh raspberries truly make these muffins burst with flavor. They also add such a nice moistness. Use 1 cup!
Baking Powder: 2 tsp of baking powder bake this treat to the perfect texture.
Salt: Lastly add a pinch, 1/4 tsp, of salt to balance all the sweet.

Substitutions & Additions

I always recommend being very careful with making ingredient swaps for baked goods because as we all know baking is a science! And with changes I can’t guarantee the same results.

But here are a few substitution and addition ideas I do have in order to make these muffins meet your personal preferences or needs.

Milk: You can use any milk you would like here! Almond milk, soy milk, whole milk, etc. Whatever you have on hand.

Berries: These muffins are of course filled with scrumptious raspberries, but any berry could be swapped in. Like blueberries, blackberries, or strawberries.

Chocolate: Same goes for the chocolate! If you’re not a white chocolate fan try dark chocolate or milk chocolate.

Nuts: You could add some nuts for a delicious crunch! Try walnuts or almond slices.

Kitchen Tools Needed

You don’t need any special kitchen tools to make this recipe – just the basics!

How To Make This Recipe

These delicious raspberry and white chocolate muffins are super easy to make! You’ll have a baker’s dozen of fresh, warm muffins in no time at all.

Step By Step Instructions

Step 1: Set the oven to 350 degrees.

Step 2: Add the butter, white sugar, and light brown sugar to a large bowl. Cream together with an electric mixer. Next add in the eggs, beating until just combined after each addition.

brown sugar, white sugar, and butter in a bowl

Step 3: In a separate medium bowl combine the dry ingredients – all purpose flour, baking powder, and salt.

Step 4: Then add the flour mixture and milk alternatively to the muffin batter. Beating until combined with an electric mixer after each addition. Begin and end with the flour for the best results. Flour-Milk-Flour-Milk-Flour

Step 5: Next stir in the vanilla extract, white chocolate chips, and raspberries. See below for a baking with raspberries tip!

muffin batter with raspberries and white chocolate chips

Step 6: Then line a muffin pan with muffin liners. Add an ice cream scoop sized amount of muffin batter to each of the muffin cups. You’ll be able to make 12 muffins. Add extra raspberries and white chocolate chips to the top of each muffin.

Step 7: Bake for 30 minutes. Let cool and enjoy!

Expert Tips

Use room temperature ingredients for the best muffins – milk and eggs specifically!

Add the dry ingredients and wet ingredients to the muffin mixture in the order of flour-milk-flour-milk-flour! This allows for the ingredients to be evenly combined and ensures the liquid is thoroughly absorbed. This order also helps the gluten develop.

To disperse the raspberry flavor throughout the entire muffin, break the berries into smaller pieces.

Toss the raspberries with a bit of flour before mixing into the batter! This prevents the fruit from sinking and from making your muffins too soggy.

If your fresh berries are a bit sour you can also toss them with a bit of sugar before mixing into the batter.

Line your muffin pan with paper liners! This makes for easy muffin removal and clean up. It’s also an environmentally friendly option.

Use an ice cream scooper to get evenly sized muffins.

Frequently Asked Questions

Can I use frozen raspberries in this recipe?

Yes, you can definitely use frozen berries. Especially if the fruit is not in season! The baking time might just be slightly different.

I do however always think fresh is best!

Can I make this white chocolate raspberry muffin recipe into mini muffins or a loaf?

Totally! You’ll just add the muffin batter to a mini muffin pan or loaf pan instead.

For mini muffins you’ll bake for less time and for a loaf you’ll bake for more time.

How do I store this recipe?

Store this recipe in an airtight container at room temperature for up to 3 days. After that I recommend moving to the refrigerator!

Can I freeze these muffins?

Of course! Simply transfer the muffins to a freezer safe Ziploc bag or container and place in the freezer.

They will keep for a couple of month and are the perfect addition to a freezer stash of goodies. Just grab one whenever your sweet tooth hits or you need a quick breakfast!

Love this recipe? Check out more delicious muffins…

Connect with me!

If you make this raspberry white chocolate muffin recipe or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on Instagram so I can see and share your recreations.

Love this recipe? Leave a comment and a rating! I love to see and it helps me continue to develop delicious recipes for this blog.