White Chocolate Raspberry Muffins

I love a muffin that feels like I just stopped in a quaint little bakery for a treat. These raspberry white chocolate muffins do just that. Think juicy raspberries, creamy white chocolate, and a tender crumb, giving all the perfect muffin vibes. This easy recipe delivers fluffy muffins that are golden brown on top and stay moist the next day.

Whether you’re new to muffin recipes or building a muffin cookbook of favorites, this raspberry white chocolate muffin recipe is a great way to brighten breakfast or pack as a sweet treat for the whole family.

Why You’ll Love This Recipe

Simple, reliable, and delicious: With a handful of ingredients you likely already have, this easy raspberry muffin recipe gives you moist muffins with a tender crumb and pockets of rich white chocolate.

Fresh raspberries in raspberry season really shine, but frozen fruit works well too (see tips). The balance of tangy raspberries and sweet white baking chips satisfies a sweet tooth without being overly sweet.

Ingredient Notes

• All-Purpose Flour: Use standard all-purpose flour for the best structure. Spoon and level to avoid packing too much flour into the measuring cup.
• Granulated Sugar: Regular white sugar sweetens the batter and helps create a tender crumb. No substitutions needed here.
• Baking Powder: Provides lift and helps the batter rise evenly. Make sure it’s fresh for the best results.
• Baking Soda: Works with the yogurt or sour cream to create a light texture. Don’t skip—it’s essential for proper rise.
• Salt: Enhances flavor and balances the sweetness. Even a small amount makes a big difference.
• Plain Greek Yogurt (or Sour Cream): Adds moisture and richness while keeping the texture soft and tender. Full-fat works best, but low-fat will also work.
• Milk: Helps thin the batter to the right consistency. Whole milk is ideal, but any milk you have on hand will work.
• Unsalted Butter: Allows you to control the salt level. Make sure it’s properly softened unless otherwise noted.
• Large Eggs: Use room-temperature eggs for better mixing and a smoother batter.
• Vanilla Extract: Adds warmth and depth of flavor. Pure vanilla extract is recommended for the best taste.
• Raspberries: Fresh or frozen, both work well. If using frozen raspberries, do not thaw them to prevent excess moisture and bleeding.
• White Chocolate Chips or Chopped White Chocolate: Either option works. Chopped white chocolate melts into pockets, while chips hold their shape a bit more during baking.

Kitchen Equipment

• muffin pan or muffin tins,
• muffin liners or muffin cups/muffin cases (paper or silicone)
• large bowl for wet ingredients
• medium bowl for dry ingredients (flour mixture)
• whisk
• spatula
• measuring cups and spoons
• wire rack for cooling
• spoon or ice cream scoop to portion muffin batter
• mixer with paddle attachment
• microwave-safe bowl

How to Make Raspberry White Chocolate Muffins

1. Preheat your oven to 375°F and line a muffin tin with paper liners, or lightly grease it so nothing sticks.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is well combined. Set that aside for now.
3. In a separate bowl, beat the yogurt, milk, melted butter, eggs, and vanilla until the mixture is smooth and creamy.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Try not to overmix—this helps keep the muffins soft and tender.
5. Carefully fold in the raspberries and white chocolate, being gentle so the berries don’t break apart too much.
6. Divide the batter evenly between the 12 muffin cups, filling each one about three-quarters full.
7. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (or enjoy one warm—no judgment 😉).

Variations & Substitutions

Fresh vs frozen: Fresh raspberries give the best texture and bright color, but frozen fruit is fine — don’t thaw completely (to avoid excess moisture) and toss frozen berries in a little dry flour to prevent sinking.

White chocolate options: Use white chocolate chips, white baking chips, or chopped white chocolate chunks for different bursts of creamy white chocolate. For less sweetness, reduce chips.

Dairy swaps: Use whole milk or substitute with buttermilk for tang. For a lighter muffin, try less sugar or substitute part of the sugar with a natural sweetener or a monk fruit-allulose blend.

Flavor boosts: Add lemon zest or a teaspoon of almond extract. For a touch of texture, fold in a handful of chopped nuts.

Storage

Short-term: Let leftover muffins cool completely. Store in an airtight container at room temperature up to 2 days.

Longer-term: For leftover muffins you want to keep longer, wrap individually in plastic wrap and freeze in a single layer in a freezer-safe bag. To reheat, thaw at room temperature or warm in the microwave in 10–15 second intervals.

Expert Tips

• Use paper towels to gently blot fresh raspberries if they’re wet. Excess moisture leads to soggy pockets.
• Toss raspberries and white chocolate chips in a tablespoon of dry flour before folding them into the batter to keep them from sinking.
• Room temperature wet ingredients mix better; a cold egg can cool your batter and affect the rise.
• Don’t overmix. The best way to get fluffy muffins with a tender crumb is to fold until combined.
• If melting white chocolate, do so in 5-10 second intervals and stir between intervals to avoid seizing.
• Letting the batter rest 5–10 minutes can help even baking and slightly better muffin tops.
• For a bakery-style top, slightly overfill the cups and bake at a higher heat for the first 5 minutes, then reduce the heat — but be careful not to burn.

FAQ’s

Can I use frozen raspberries?

Yes, use them straight from the freezer, toss with a bit of dry flour to prevent excess moisture and sinking.

How do I prevent soggy muffins?

Dry raspberries on paper towels, avoid excess moisture in wet ingredients, and don’t overmix. Also cool on a wire rack in a single layer.

Can I make these with less sugar or for a lower-calorie diet?

Absolutely. Try 3/4 cup sugar or a sugar substitute suited for baking. Reducing chips helps too. However, keep in mind that this will only change the carb count slightly because you are still using flour. Swapping the sugar won’t drastically change the overall carbs.

What’s the best way to store and reheat leftover muffins?

Store in an airtight container at room temperature for up to 2 days. For next-day enjoyment, warm gently in the microwave or oven.

Why did my muffins turn out dense?

Common causes: too much flour (measure correctly), overmixing, or cold, wet ingredients. Follow the general rule: measure flour properly and fold gently.

Enjoy these raspberry white chocolate muffins for a perfect breakfast, snack, or sweet treat any time of year. They’re a delicious muffin recipe to add to your rotation — simple, tasty, and sure to please everyone with a sweet tooth.

If you love this muffin recipe, you’re going to love these other muffin recipes, too. Please click each link below to find the easy, printable recipe!

More Great Raspberry White Chocolate Recipes

Raspberry White Chocolate Pound Cake

Lemon and Raspberry Cupcakes

Raspberry White Chocolate Blondies

Raspberry White Chocolate Frozen Yogurt

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