Go Back
+ servings
White chocolate raspberry muffin next to dish and extra berries and whtie chocolate.
Print Recipe
5 from 14 votes

White Chocolate Raspberry Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Muffins
Cuisine: American
Servings: 12 muffins
Calories: 272kcal
Author: Lorie Yarro


  • 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
  • teaspoon vanilla
  • 6 oz raspberries approx. 1 ¼ cups
  • c white chocolate chips
  • coarse sugar for topping muffins optional


  • 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.


  • 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.


Calories: 272kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 123mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 1mg