This post may contain affiliate links.

These White Chocolate Raspberry Muffins are a simple, sweet and fluffy baked good that you can whip up in under ten minutes. Bursting with fresh raspberries and rich white chocolate that melts into the muffins–a great option when you are craving something extraordinary!

White chocolate raspberry muffins on surface with bite taken out of front muffin.

These White Chocolate Raspberry Muffins are:
Ingredient Notes
Recipe Variations:
Step-By-Step Instructions
Recipe Tips
Storage
White Chocolate Raspberry Muffins Recipe
Shop this post

Muffins are always such a no brainer when it comes to baking. Stir, scoop and bake.

They bake up quickly and are ever so perfect fresh, fluffy and warm from the oven. Blueberry muffins are great, but raspberry white chocolate muffins are the muffins for when you are feeling like something really wild.

I am always happy to sit down with a warm muffin; strawberry crumble muffins, banana coconut muffins, pumpkin carrot muffins, blueberry banana muffins–I don’t really think there is a muffin I would ever turn down. What about you?

These White Chocolate Raspberry Muffins are:

Just the right sweet and tart. Sweet white chocolate balances the tart raspberries so nicely. One bite with a bit of both is the real deal.
Fluffy and moist. A MUST for muffins and baked goods recipes in my book. Making sure the ingredients are room temperature, your baking powder is fresh and not over-mixing will make for those perfect muffin tops everyone loves.
Easy to whip up: 10 minutes to stir it all together and baked in just under 20 minutes. You will be all set in 30–could make for a nice and easy weekend breakfast recipe!
They are freezer friendly. Freeze for up to 3 months in a freezer safe, air-tight container. Mine never make it that long though, and I bet yours won’t either.

Ingredient Notes

See full list of ingredients with measurements below in the recipe card.

Flour, eggs, sugar, eggs and other ingredients arranged and prepared for muffin recipe.

raspberries: You can use fresh or frozen raspberries. Fresh break up a bit more easily so the bonus of using frozen is that they hold together. Frozen raspberries will sometimes stain the batter pink–fair warning! You can coat the raspberries in a spoonful of flour to help keep them from sinking but I usually don’t have much issues with raspberries in this muffin recipe.
milk: Whole milk is what I prefer. If you want to make these raspberry and white chocolate muffins with another milk, or a dairy free milk, you should be ok!
egg: two large eggs, room temperature
baking powder: Make sure it’s fresh so the muffins rise.
flour: all purpose flour, fluffed with a spoon, spooned into the measuring cup and leveled with a knife if not using a scale
white chocolate chips: I love a high quality white chocolate or even white chocolate chunks if not the classic chips in these muffins. If you want dairy-free white chocolate chips, that will work as well!

Recipe Variations:

You can switch up the berry if desired. Blueberries, blackberries or even strawberries will work well. A mixed berry and white chocolate muffin sounds amazing!
No white chocolate chips? Use dark, milk or a mixture of both!
Add a teaspoon or two of lemon zest to the batter for a fun twist.
You can add a drizzle of icing over top after baking–just a bit of powdered sugar, cream and vanilla.
Add a crumb topping like the topping in these Strawberry Crumb Muffins.

White plate with raspberry and white chocolate chip muffins with bite taken out of center muffin.

Step-By-Step Instructions

Step 1: Whisk the flour, salt, sugar, baking powder together and set aside.

Whisked eggs and wet ingredients in bowl with whisk.

Step 2: In a separate large bowl, whisk the, egg, melted butter, vanilla and milk to incorporate.

Dry and wet ingredients combined in mixing bowl with spatula.

Step 3: Mix the dry ingredients in with the wet and stir just until combined. Don’t over stir.

Raspberries and white chocolate chips added to mixing bowl with batter.

Step 4: Gently fold in the raspberries and white chocolate chips so as not to break the berries up too much. They will naturally break apart some, so don’t worry. You I actually prefer the berries to be broken up a bit. Especially if the raspberries are giant.

Muffin batter evenly scooped into muffin lined muffin pan.

Step 5: Line a muffin pan with parchment paper liners. Scoop the white chocolate raspberry muffin batter into the cups evenly to fill twelve muffins. Sprinkle with coarse sugar if desired.

Baked white chocolate chip and raspberry muffins in muffin tin.

Step 6: Bake for about 19-22 minutes at 375°F or until a toothpick comes up clean. Cool for several minutes before diving in!

Raspberry chip muffins batter in bowl with spatula.

Recipe Tips

If your raspberries are a tad sour, toss them in about a teaspoon or two of sugar and let them sit for a few minutes before adding them into the batter.
Raspberries have been hard to find lately–obviously when they are in season is the best time to get them, unless you go the frozen route. You technically could opt for blackberries or even blueberries in these muffins instead.
When measuring your flour, stir it up to aerate it before measuring it. Then spoon it into the measuring cup and then level with a knife.
Room temperature ingredients make for the best, fluffiest muffins. If you want your muffins to have plenty of rise and fluffiness, then room temperature ingredients are a must. Allow the milk and eggs to sit out to come to temperature. When heating the butter, allow it to cool as well.

Storage

To store any leftover muffins, place in an airtight container. They will keep for about 3-4 days at room temperature, although they are best within the first 2 days. You can store for up to a week in the refrigerator.

To freeze, you can individually wrap each muffin and then add to a freezer safe bag or container and then freeze for up to 3 months.