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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 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.
- 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.
Step-By-Step Instructions
Step 1: Whisk the flour, salt, sugar, baking powder together and set aside.
Step 2: In a separate large bowl, whisk the, egg, melted butter, vanilla and milk to incorporate.
Step 3: Mix the dry ingredients in with the wet and stir just until combined. Don’t over stir.
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.
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.
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!
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.
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 tsp salt
- 2 tsp baking powder
- ¾ c granulated sugar , plus extra 1-2 tsp for berries (optional)
- 2 eggs, at room temperature
- ½ c unsalted butter, melted and cooled
- ½ c whole milk, room temperature
- 1½ tsp vanilla extract
- 6 oz raspberries, approx. 1 1/4 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am so excited to try this muffin recipe. I have decided to try making jumbo muffins and also muffins in the deep muffin pan for an event I have coming up in 4 days. Do you have any adjustments to the recipe besides possibly doubling the recipe? What about degrees baking time? For the deep muffin pan I am just going to use the batter directly in the pan without liners. With the jumbo muffins I am going to try the Lotus or Tulip liners.
Hi there! I have not made these muffins in a jumbo tin to date but I imagine you should be ok in general! I have read that when using jumbo pans or deep pans, it is ideal to fill the batter all the way or close to the top to get more rise. You can also chill the batter overnight to help get more rise out of them. Cook time may vary slightly, and from what I see, it will likely be about 8-12 minutes more. Hope this is helpful and that you have success! Enjoy!
Moist and delicious 🤤
Yay!! That is exactly what I love to hear!!
Will these size down to mini muffin size as well?
Hi! Yes—baking time will be quicker though so keep an eye on them!!
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!
Well now I need to try the recipe this way too. Thanks so much for sharing!
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.
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?
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!
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!
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.
Great to know the all purpose gluten free flour worked well for you! So glad you enjoyed them, Keylee!
can you use frozen raspberries
Yes! You absolutely can!
I BURNT THESE AND THEY STILL TASTED GOOD !!!!
So glad they weren’t ruined! I did that with a batch of cookies recently–just had super crispy buy delicious cookies.
How much milk? It’s not in the recipe
1/2 cup. Fixing now!! Thanks!