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.

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!

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

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)

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)

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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.

How to Make Raspberry White Chocolate Muffins

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

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

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

4.Combine the white chocolate chips in the batter.

5.Gently fold the frozen raspberries into the batter.

6.Fill a 12 muffin, greased muffin tin.

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.

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

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Other Tasty Muffin Recipes to Try!

Apple Streusel Muffins

Banana Chocolate Chip Muffin

Blueberry Muffins with Streusel Topping

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.

Author:RebekahCooking Method:BakedCuisine:AmericanCourses:Breakfast, Dessert, Lunch, SnackRecipe Keys:HomemadeSweets

Print Recipe

Pin Recipe Baked

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

Ingredients

Servings

• ¹⁄₄ cup butter (softened)
• ¹⁄₂ cup granulated sugar
• 1 egg
• ³⁄₄ cup milk
• 2 tsp vanilla extract
• 1 ³⁄₄ cup all purpose flour
• 1 tbsp baking powder
• ¹⁄₂ tsp salt
• 1 ¹⁄₂ cup raspberries (frozen)
• ³⁄₄ cup white chocolate chips

Instructions

Video

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How to Make Raspberry and White Chocolate Muffins

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

   

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

   

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

   

4. Combine the white chocolate chips in the batter.

   

5. Gently fold the frozen raspberries into the batter.

   

6. Fill a 12 muffin, greased muffin tin.

   

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.

   

Nutrition Facts

Serving Size 1 muffin

Servings 12

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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%

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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!