There’s something about a muffin that makes me feel so warm and cozy. It makes such a lovely breakfast, or mid-day snack.
With coffee? Yes please. With tea? Yes again!
And when you take stock of your pantry and realize you have a shocking number of white chocolate chips on hand, they clearly need to be involved in a baking project. Add in some delicious fresh berries and these raspberry white chocolate muffins came to be!
Why you’ll love this recipe
The fresh taste of raspberries provides a delightful burst of flavor amongst the tender crumb of this muffin. Another surprise is the sweetness of white chocolate, which seems to melt a little bit into the batter while its baking.
This muffin uses less sugar than my other muffin recipes. For me, it seems like just when I start wondering whether I should have added a little more, I hit a spot of white chocolate and my sweet tooth is satisfied.
However, if you really feel you want a sweeter muffin, please refer to the FAQs below.
Ingredients
How to make these raspberry muffins
Muffins are so simple to make, and they only have one important rule: do not overmix.
Overmixing the batter can result in a “tough” muffin. I think we can all agree that “tender” is preferable to “tough” when describing a muffin, yes?
Start with the wet ingredients: milk, melted butter, and a slightly beaten egg. Mix those together in a bowl. It helps to have the milk at room temperature, so it doesn’t start to solidify the melted butter as soon as they come in contact with each other.
In a separate bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. I do this to ensure even distribution of those smaller quantities.
Add the dry ingredients to the wet and stir until just combined. You basically stir until you no longer see any dry flour.
Now add the white chocolate chips and raspberries to the muffin batter. Fold in gently to distribute the ingredients evenly without mashing the raspberries.
Spoon the batter into a lined muffin pan. It is exactly enough batter for 12 muffins, filled about ¾ full. They will of course puff up in the oven to that lovely muffin shape we all love.
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I tried something optional on half the muffins. I sprinkled a little large grain (turbinado) sugar on top of the batter to help form a nice crust on top. If you like crusty tops, I encourage you to do the same. 😃
Bake 24-28 minutes in a 375F oven. I use convection bake in my gas oven and 26 minutes is just perfect.
Substitutions & Variations
As I mentioned above, sprinkle a little turbinado or similar large grain sugar on top of the batter before baking, and you will be rewarded with a lovely golden-brown sugary crust. It makes a great texture contrast for your muffin top.
If you happen to have a white chocolate baking bar you can use this instead of the chips – just coarsely chop about 3 to 4 ounces of the bar to approximate the white chocolate chips.
Frozen raspberries should work, but I have not tried them yet. Fold them into the dough still frozen to prevent the juice from bleeding into your batter.
Serving and Storage of Your Muffins
Serve right away, these raspberry and white chocolate muffins are so delicious when fresh!
Keep any leftover muffins in an airtight container at room temperature for up to 4 days, but they are really best within 2 days.
If you don’t think you’ll be able to eat the muffins within a couple days, I recommend freezing some in a separate container to be enjoyed later.
Making a single layer in the container will help prevent the muffins from getting soggy in storage.
Sula’s Tips/FAQ
If you want a sweeter muffin, you can increase the sugar a little. Start with ½ cup total and see if the muffin is sweet enough. My other muffin recipes use ¾ cup, but they don’t have the white chocolate adding additional sweetness. ❤️
I use a couple spoons from my cutlery drawer to fill the muffin cups, but an ice cream scoop is another great tool for this. It scoops just about the right amount.
To best enjoy a day-old muffin, a 10 second zap in the microwave will give it just enough warmth to make it special.
More Muffin Recipes to Enjoy
📖 Recipe
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Raspberry White Chocolate Muffins
Ingredients
- ½ cup butter one stick, melted
- 1 large egg slightly beaten
- 1 cup milk room temperature
- 2 cups flour all-purpose
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips
- 1 cup raspberries fresh*
Instructions
- To prep, preheat oven to 375F. Line a muffin pan with 12 paper liners and set aside.
- Combine the melted butter, milk, and egg in a medium bowl.½ cup butter, 1 large egg, 1 cup milk
- In a separate bowl, whisk together the flour, baking powder, sugar, and salt. Then add this flour mixture to the bowl of wet ingredients and mix until just combined. Do not overmix, to ensure a tender muffin.2 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Add the white chocolate chips and raspberries. Fold in gently to evenly distribute without mashing the raspberries.½ cup white chocolate chips, 1 cup raspberries
- Divide the batter among the 12 muffin cups.
- Bake in the preheated oven for 24-28 minutes. (26 minutes on convection bake was perfect in my gas oven)
- Cool the muffins slightly in the pan, then remove from the pan to finish cooling or to eat while still warm.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Sandhya Ramakrishnan
Raspberries and white chocolate work so well together. I love white chocolate and this was one of my favorite muffin recipes. Loved that they were not overly sweet and was perfect as a breakfast on the go!
Sula
I'm so glad you enjoyed them, and thank you for the kind review!
Jennifer
Raspberry and white chocolate are among my favorite flavor combinations so I was so excited to make these muffins and they didn't disappoint! THey were like dessert and paired so nicely with a cup of tea in the afternoon.
Sula
Pairing with tea is the best afternoon treat!
Anne
Raspberries and white chocolate is an amazing combination! My kids devoured these, they were a big hit.
Sula
So glad your kids enjoyed them!
Erica
These were SO GOOD! I only had white baker's chocolate, and I chopped it up a little too finely and some of it kind of melted into the muffins, but it made for the greatest little pockets of sweetness.
Sula
Oh I LOVE those little pockets of sweetness!
Devy
Oh my, I'm so glad that I tried this recipe. The muffins came out so delicious. Made my morning breakfast more exciting.
Sula
They make a delicious breakfast!
Sage Scott
The white chocolate chips add just enough extra something to make these pretty darn addictive!
Sula
Yes addictive is the right word! 🤣
Jan
Two of my favourite flavours. Raspberry and white chocolate. A match made in heaven. Yum, these are so good!
Sula
I don't think you can ever go wrong with raspberries and white chocolate!
laura
I love raspberries!! And these raspberry muffins are SO GOOD! Thanks for the delicious recipe.
Sula
You are so welcome!
Rose
I just finished making these muffins and my house smells so good! Love at first bite, the tanginess from the raspberries and sweetness of the muffins were just perfect.
Sula
Yes I really love the raspberry tang too!
Lisa
The raspberries and white chocolate flavor combination is so delightful in these muffins. There were no leftovers after some friends came over and discovered them.
Sula
Time to make another batch!
Traci
Sold. These were amazing especially since they tasted like dessert for breakfast! Excited to finish eating them!
Sula
Dessert for breakfast is my kind of way to start the day!
Sharon
These were light, fluffy, and delicious! The raspberry and white chocolate combo was so good. I'll make this recipe again for sure.
Sula
Awesome Sharon, thanks for your kind review.