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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!
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 White Chocolate Raspberry 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, banana coconut, pumpkin, blueberry--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. White chocolate is super sweet so the tart raspberries round it all out. One bite with a bit of both is the real deal.
- Fluffy and moist. A MUST for muffins 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.
- 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.
Ingredients:
- 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!
- 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
- butter: unsalted, melted and then cooled
- vanilla: extract for best results
- baking powder: Make sure they 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
- salt: I opt for sea salt but table salt will work as well
- white chocolate chips: I love a high quality white chocolate in these muffins. If you want a dairy free white chocolate chips, that will work as well!
How to make the best white chocolate raspberry muffins:
Whisk the flour, salt, sugar, baking powder together and set aside. In a separate bowl, whisk the, egg, butter, vanilla and milk to incorporate.
Mix the dry ingredients in with the wet and stir just until combined. Don't over stir.
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.
Line a muffin pan with liners and spritz the top with spray oil just to be safe. When I over fill the muffin cups, I always get muffin stuck to the pan. Scoop the white chocolate raspberry muffin batter into the cups evenly to fill twelve muffins. Sprinkle with coarse sugar if desired.
If you add extra white chocolate chips on top, they may burn slightly. Some do and others don't and I haven't figured out why!
Bake for about 19-22 minutes at 375°F or until a toothpick comes up clean. Cool for several minutes before diving in!
Notes and 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.
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 the zest of a lemon to the batter for a fun twist.
Other recipes you will love:
- Chocolate Spinach Muffins
- Almond Flour Banana Muffins
- White Chocolate Almond Banana Bread
- Sweet Potato Morning Glory Muffins
- Pumpkin Chip Banana Bread
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This recipe was updated January 2021 to make for more moist and fluffy muffins after re-testing several times based on feedback.
White Chocolate Raspberry Muffins
Ingredients
- 2 c flour (250 grams) fluffed, spooned and leveled
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¾ c granulated sugar plus extra 1-2 teaspoon for berries (optional)
- 2 eggs at room temperature
- ½ c unsalted butter melted and cooled
- ½ c whole milk room temperature
- 1½ teaspoon vanilla
- 6 oz raspberries approx. 1 ¼ cups
- ⅔ c white chocolate chips
- coarse sugar for topping muffins optional
Instructions
- Preheat oven to 375°F.
- In a small bowl, whisk together the flour, sugar, baking powder and salt. In a separate, medium bowl, whisk the egg, butter, vanilla and milk. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
- Gently fold the raspberries and white chocolate chips into the batter to combine. Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
- Bake for 19-22 minutes or until a toothpick comes up clean. Cool before serving. Store sealed at room temperature for about 4-5 days or in the refrigerator for one week.
Notes
- 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.
- 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.
Nutrition
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Lexi says
Will these size down to mini muffin size as well?
Lorie says
Hi! Yes—baking time will be quicker though so keep an eye on them!!
Dawn says
I didn’t have raspberries and needed muffins in a pinch. I used frozen cherries. I chopped them up roughly and added some lemon zest to cut some of the sweetness. So YUMMY! Thanks for sharing the recipe!
Lorie says
Well now I need to try the recipe this way too. Thanks so much for sharing!
Rosie says
These were great. The recipe is easy to follow. I didn’t have white chocolate chips, so I used semi-sweet chips. It tasted great. I hope to try white chocolate soon, but l hope it won’t make them too sweet. I’ll definitely be making these again.
Lorie says
These are great with any chocolate chips in my opinion!! The white chocolate makes them a bit sweeter so maybe you can lessen the amount when you make them?
Debbie says
These turned out amazing! I didn’t have enough raspberries (I had picked yesterday already, but yesterday’s recipe was underwhelming and I needed another try), so I added some semisweet chocolate chips (I only had just enough white chocolate chips). I also had to use coconut milk (the drinking kind, not the canned) instead of regular milk since we don’t keep cows milk in the house. I chose this recipe to use up the white chocolate chips that were hanging around the pantry, but now I want to buy more so I can make another batch when the next round of berries is ripe! Thanks for the awesome recipe!
Lorie says
Yay! So happy to hear it all worked out. Glad the coconut milk worked out. I am with you, the white chocolate chips are so good in this. Thanks Debbie!
Keylee says
Two of my favorites- White Chocolate & Raspberries!
My substitutions: Gluten Free all purpose flour.
Thawed, frozen raspberries adding the juice as well.
Buttermilk or Almond milk in place of the whole milk.
Margarine in place of the butter.
Mine made 18 regular size muffins.
Lorie says
Great to know the all purpose gluten free flour worked well for you! So glad you enjoyed them, Keylee!
arlene says
can you use frozen raspberries
Lorie says
Yes! You absolutely can!
jen says
I BURNT THESE AND THEY STILL TASTED GOOD !!!!
Lorie says
So glad they weren't ruined! I did that with a batch of cookies recently--just had super crispy buy delicious cookies.
Jen says
How much milk? It’s not in the recipe
Lorie says
1/2 cup. Fixing now!! Thanks!