Raspberry White Chocolate Muffins

White chocolate chips combined with juicy raspberries in these tender, fluffy, tasty, breakfast muffins!
Raspberry white chocolate muffins on a wire cooling rack.pinitView Gallery5 photos

Raspberry White Chocolate Muffins are an incredible flavor combination! The slightly tart raspberries, juicily popping in your mouth, then the sweet, creamy, white chocolate melting on your tongue. This cake-like raspberry muffin recipe is absolutely scrumptious.

Raspberry white chocolate muffins on a wire cooling rack.

This summer, my raspberry bushes had a truly bountiful harvest. I could barely keep up with picking them. Usually, I just freeze the raspberries so that I can have a taste of summer all year long. Thankfully, I have lots of frozen raspberries to make many batches of raspberry white chocolate muffins this winter!

Frozen raspberries in a white bowl.

These white muffins with the bright pink raspberries are so beautifully eye-catching on a breakfast buffet! Whether you eat this raspberry muffin recipe for breakfast, lunch, snacks, or dessert, they are so satisfyingly sweet and tart, the perfect combination!

Raspberry White Chocolate muffin on a white plate.

Raspberry white chocolate muffins are a tender, moist, cake-like muffin full of juicy raspberries, and sweet and creamy white chocolate!

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We LOVE muffins for a quick and easy breakfast. They can be made up ahead and frozen for whenever you wish. Raspberry white chocolate muffins are a true comfort food. The smell as they’re baking will totally make you hungry! (even if you’re not)

Raspberry white chocolate muffins on a wire cooling rack.

Method for Poofy Muffin Tops

Preheat oven to 425°F, then bake the muffins in the top half of the oven for 6 minutes. Then, turn the oven down to 350°F and bake for an additional 7-9 minutes. Be sure that you do not open the oven door until the very end!

Why You Will Love Raspberry White Chocolate Muffins

  • Most beautiful muffins!
  • Super sweet and tart, juicy raspberries.
  • Sweet as can be white chocolate chips.
  • Easy, quick, breakfast or snack.
  • Great compliment to any brunch or breakfast.
  • Can be frozen.

How to Freeze

Once the muffins have completely cooled, place in a sealed bag or container. Then, store in the freezer for up to 3 months. Raspberry White Chocolate Muffins are even great frozen! (If you can’t wait for them to thaw)

Raspberries and white chocolate chips.

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Ingredients for Raspberry White Chocolate Muffins

  • Butter, I use salted and for this recipe, butter is great. The muffins are plenty moist with all the juicy raspberries.
  • Granulated Sugar, just want the flavors of the raspberries and white chocolate to really stand out so plain and simple white sugar is what’s needed.
  • Egg, only one egg is needed for this muffin recipe.
  • Milk
  • Vanilla extract, which just enhances the raspberry and white chocolate flavors.
  • All purpose flour
  • Baking Powder
  • Salt
  • White chocolate chips, so yummy!
  • Raspberries, I really recommend using frozen so that they don’t mush up in the thick batter.
Ingredients for raspberry white chocolate muffins.

How to Make Raspberry White Chocolate Muffins

1.Cream the butter and sugar together in a medium sized bowl.

Sugar and butter being creamed together in a white plastic bowl.

2.Add the egg, vanilla, and milk. Mix well.

Eggs and vanilla added to the creamed butter and sugar.

3.In the same bowl, add the flour, baking powder, and salt. Stir only until mixed.

Flour and baking powder added to creamed butter mixture.

4.Combine the white chocolate chips in the batter.

White chocolate chips added to the muffin batter in a white bowl.

5.Gently fold the frozen raspberries into the batter.

Raspberries mixed into batter for raspberry white chocolate muffins.

6.Fill a 12 muffin, greased muffin tin.

Raspberry White Chocolate Muffins in a muffin tin ready to be baked.

7.Preheat the oven to 425°F and bake for 6 minutes, then turn the oven down to 350°F (do not open the oven door) and bake for another 7-9 minutes until a toothpick inserted in the center comes out clean.

Raspberry white chocolate muffins on a wire cooling rack.

Don’t Forget to Celebrate National Muffin Day on February 20!

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Other Tasty Muffin Recipes to Try!

Raspberry White Chocolate Muffins

Raspberry White Chocolate muffins are an incredible flavor combination! The slightly tart raspberries, juicily popping in your mouth, then the sweet, creamy, white chocolate melting on your tongue. This cake-like raspberry muffin recipe is absolutely scrumptious.

Prep Time10 minsCook Time15 minsTotal Time25 minsDifficulty:BeginnerServings:12Calories:214Best Season:Suitable throughout the year

Ingredients

Instructions

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How to Make Raspberry and White Chocolate Muffins

  1. Cream the butter and sugar together in a medium sized bowl.

    20220805 143917 Scaled
  2. Add the egg, vanilla, and milk. Mix well.

    20220805 144002 Scaled
  3. In the same bowl, add the flour, baking powder, and salt. Stir only until mixed.

    20220805 144054 Scaled
  4. Combine the white chocolate chips in the batter.

    20220805 144557 Scaled
  5. Gently fold the frozen raspberries into the batter.

    20220805 144700 1 Scaled
  6. Fill a 12 muffin, greased muffin tin.

    20220805 150306 Scaled
  7. Preheat the oven to 425°F and bake for 6 minutes, then turn the oven down to 350°F (do not open the oven door) and bake for another 7-9 minutes until a toothpick inserted in the center comes out clean.

    20220805 161316 Scaled
Nutrition Facts

Servings 12


Amount Per Serving
Calories 214kcal
Calories from Fat 72kcal
% Daily Value *
Total Fat 8.2g13%
Sodium 151mg7%
Potassium 231mg7%
Total Carbohydrate 32g11%
Dietary Fiber 1.7g7%
Sugars 16.2g
Protein 3.7g8%

Vitamin A 8 IU
Calcium 10 mg
Thiamin 15 mg
Riboflavin 16 mg
Niacin 9 mg
Folate 15 mcg
Vitamin B12 8 mcg
Phosphorus 22 mg
Selenium 15 mg
Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To freeze, place the completely cooled muffins in a sealed bag or container and freeze.

Don't overmix the batter, just mix until combined for the fluffiest muffins.

Make sure not to overfill the muffin cups.

Follow the baking instructions for a wonderfully rounded muffin top!

Frequently Asked Questions

Expand All:
Will fresh raspberries work for raspberry white chocolate muffins?

You can use fresh raspberries for this muffin recipe but they will squish and cause the muffins to be pink. If you don't mind that, then go ahead. I use frozen raspberries just because they are easier to stir into the thick batter.

What is the best way to store Raspberry White Chocolate Muffins?

To store, place the completely cooled muffins in a sealed bag or container. They will keep on the counter for 3 days or in the freezer up to 3 months.

Why did my raspberry muffins become so dense?

Overmixing the batter can cause muffins to become dense. Just stir the dry ingredients into the wet until they are incorporated. It's okay if the batter is a little lumpy.

Why do you bake muffins at a hot temperature for a short time, then turn the temperature down for the rest of the baking?

Starting the muffin baking at a hot temperature will cause the quick baking powder reaction that will make super poofy muffin tops. Then, turning the heat down will ensure that the center of the muffin cooks as well.

How can you tell that raspberry white chocolate muffins are finished cooking?

When a toothpick or knife inserted in the center comes out clean, the muffins are finished cooking.

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Rebekah Callahan

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