These White Chocolate Raspberry Muffins are simple, sweet, and fluffy treats you can mix up in under ten minutes. They burst with juicy raspberries and pockets of melting white chocolate—perfect for when you want something a little special.
Muffins are one of the easiest bakes: stir, scoop, and bake. They come out quickly and are best enjoyed warm, fresh, and pillowy. If you love classic blueberry muffins, try these raspberry and white chocolate muffins next time you want something a bit more indulgent.
I’m always happy with a warm muffin—strawberry crumble, banana coconut, pumpkin carrot, blueberry banana—there’s hardly a muffin I’d say no to. How about you?
These White Chocolate Raspberry Muffins are:
- Balanced sweet and tart. The creamy sweetness of white chocolate pairs beautifully with tart raspberries—bite into both for the best flavor.
- Fluffy and moist. Room-temperature ingredients, fresh baking powder, and gentle mixing help produce soft, tender muffins with lovely tops.
- Quick and easy: Ten minutes to mix and about 20 minutes to bake—ready in roughly 30 minutes. Great for an easy weekend breakfast or snack.
- Freezer-friendly. Store in an airtight container for up to three months, though they often disappear long before then.
Ingredient Notes
See the full ingredient list and amounts below in the recipe card.
- Raspberries: Fresh or frozen both work. Frozen berries hold together better and may tint the batter pink. Tossing berries with a spoonful of flour can help prevent sinking, though it’s not usually necessary for this recipe.
- Milk: Whole milk gives the richest texture, but other dairy or dairy-free milks can be substituted.
- Eggs: Use two large eggs at room temperature for best texture.
- Baking powder: Make sure it’s fresh so the muffins rise properly.
- Flour: All-purpose flour, fluffed, spooned into the cup, and leveled if you’re measuring by volume.
- White chocolate chips: Use good-quality white chocolate or chunks for the best melt. Dairy-free white chocolate chips also work if needed.
Recipe Variations
- Swap the raspberries for blueberries, blackberries, or chopped strawberries. Mixed berry and white chocolate muffins are delightful.
- No white chocolate? Use milk or dark chocolate chips, or a mix.
- Add 1–2 teaspoons of lemon zest to brighten the batter.
- Finish with a simple glaze made from powdered sugar, cream (or milk), and vanilla for extra sweetness.
- Add a crumb topping for crunch, similar to a strawberry crumble muffin topping.
Step-By-Step Instructions
Step 1: In a bowl, whisk together the flour, salt, sugar, and baking powder; set aside.
Step 2: In a separate large bowl, whisk the eggs, melted (and cooled) butter, vanilla, and milk until combined.
Step 3: Add the dry ingredients to the wet and stir just until combined—do not overmix.
Step 4: Gently fold in the raspberries and white chocolate chips, taking care not to break the berries too much. Some breaking is fine and can be desirable if the raspberries are large.
Step 5: Line a muffin pan with parchment liners and evenly distribute the batter among 12 cups. Sprinkle coarse sugar on top if desired.
Step 6: Bake at 375°F for about 19–22 minutes, or until a toothpick inserted in the center comes out clean. Cool for a few minutes before serving.
Recipe Tips
- If raspberries taste a bit sour, toss them with 1–2 teaspoons of sugar and let them rest a few minutes before folding into the batter.
- Use seasonal berries when possible, or frozen berries if fresh aren’t available.
- When measuring flour, stir or aerate it, spoon into the cup, and level with a knife for accurate volume measurements.
- Room-temperature ingredients produce the fluffiest muffins. Let milk and eggs come to room temperature and cool the melted butter before mixing.
Storage
Store leftover muffins in an airtight container at room temperature for 3–4 days (best within two days). Refrigerate for up to a week, or freeze individual muffins in airtight packaging for up to three 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 in January 2021 to improve moisture and fluff after re-testing.
White Chocolate Raspberry Muffins
Ingredients
- 2 cups (250 g) all-purpose flour, fluffed, spooned, and leveled
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 cup granulated sugar (plus 1–2 tsp for berries, optional)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk, room temperature
- 1 1/4 cups (about 6 oz) raspberries
- 2/3 cup white chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, vanilla, and milk. Add the dry mixture to the wet and stir just until combined—do not overmix.
- Gently fold in raspberries and white chocolate chips. Scoop batter into a muffin tin lined with 12 liners and sprinkle tops with coarse sugar if desired.
- Bake 19–22 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
Storage: Store muffins in an airtight container for 3–4 days at room temperature (best within two days). Refrigerate up to one week or freeze individually wrapped for up to three months.
If raspberries are tart, toss with 1–2 teaspoons sugar and let sit briefly before adding to batter. Room-temperature ingredients yield the fluffiest muffins.
Nutrition
Calories: 272 kcal; Carbohydrates: 37 g; Protein: 4 g; Fat: 12 g. (Nutrition information is an estimate.)