The BEST White Chocolate Raspberry Muffins are bursting with juicy raspberries and full of rich, creamy white chocolate chips. This easy raspberry muffin recipe makes one dozen light and fluffy muffins. These are perfect for weekend brunch or everyday breakfast with coffee!
If you love fluffy and moist muffins, this is the recipe you have been looking for. These raspberry and white chocolate muffins are sweet and tart with a tender crumb. The tart berries are plentiful, and the white chocolate subtly melts into pockets throughout each muffin.
These freezer-friendly baked goods are perfect for on-the-go breakfast with coffee. Made with simple pantry ingredients, this easy muffin recipe is made using juicy fresh raspberries, buttermilk, and melted butter. The resulting raspberry muffin is soft and delightfully sweet.
If you love these muffins, then you will adore these White Chocolate Raspberry Scones and these Banana Blueberry Oatmeal Muffins. Or if you are in the mood for something else, try these White Chocolate Cranberry Cookies.
Jump to:
Why You Will Love These Muffins
- This raspberry and white chocolate muffin recipe is quick and easy to whip up and does not require any fancy tools, just a large bowl, a whisk, and a spatula.
- These muffins are amazingly moist thanks to the melted butter and buttermilk in the batter. They have a tender crumb and delectably sticky muffin top that will keep you wanting more!
- Thanks to a LOT of fresh {or frozen} berries and the perfect amount of white chocolate chips, these raspberry muffins are bursting with flavor.
Ingredients and Substitutions
- Dry Ingredients - You will need all-purpose flour, granulated sugar, baking powder, and salt.
- Eggs (room temperature) - Lightly beat the eggs before adding them in with the rest of the liquid ingredients.
- Buttermilk - Use store-bought or homemade. Make your own: Combine one cup of milk with one tablespoon of white vinegar or lemon juice. Let the mixture sit for 1 to 2 minutes before using.
- Pure Vanilla Extract
- Unsalted Butter (melted) - I prefer butter because it provides the best flavor. In substitution use a neutral oil like canola or avocado in the same quantity.
- Raspberries (fresh or frozen) - If using frozen berries, do not thaw them. Add the frozen berries right into the batter.
- White Chocolate Chips - There are just enough white chocolate chips to complement the tart raspberries without making the muffins overly sweet.
How to Make White Chocolate Raspberry Muffins
These muffins are baked at two separate temperatures throughout the baking process. Reducing the heat after five minutes of high heat creates steam in the oven. This process results in a scrumptious muffin top and a moist interior.
It is important to note that you should not open the oven when reducing the temperature. Doing so will inhibit steam production. Let's learn how to make raspberry muffins from scratch!
PREHEAT - Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
MIX - In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, vanilla extract, and melted butter until combined.
In a large bowl whisk the flour, sugar, baking powder, and salt together.
COMBINE - Stir the wet ingredients into the dry ingredients, being careful not to over-mix the batter.
FOLD - Now the fun part, folding in the inclusions! Carefully fold in the white chocolate chips and raspberries just until they are evenly mixed in. The raspberries will break apart if over-mixed which will result in excess moisture.
SCOOP - Scoop the batter into the prepared muffin tin, filling each cup up to the top.
BAKE - Bake the muffins at 400 degrees F for five minutes. Reduce the heat to 350 degrees F (do not open the oven during this time) and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Variations
- Use semi-sweet chocolate chips in place of the white.
- Add a teaspoon of fresh lemon zest for elevated flavor.
- Substitute the raspberries for mixed berries, cherries, or fresh cranberries.
Equipment
Keys for Success
- Don't Over-Mix - Mix the batter by hand, just until combined. Over-mixing (over-activating the gluten) results in tough, dense muffins.
- Grease or Line - Grease the muffin tin or line with muffin liners to avoid sticking.
- Sift the Dry Ingredients - For best results, sift the dry ingredients. This process aerates the ingredients, removes impurities (lumps), and helps mix the ingredients together.
Storing and Freezing
- STORE - Store cooled muffins in an airtight container at room temperature for up to 4 days, or up to one week in the refrigerator. These muffins are incredibly moist, so to reduce the possibility of mold growth, refrigerate the muffins after they've been sitting for 4 days at room temperature.
- FREEZE - Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
- REHEAT - Muffins are best fresh out of the oven. To recreate this, microwave one muffin for 20 - 30 seconds, or until warm.
FAQ
Muffins are great for freezing. Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
Yes, you can use either fresh or frozen berries in muffins. If using frozen berries, do not thaw them before adding them to the batter. In addition, allow a few extra minutes of baking time.
Related Recipes
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📖 Recipe
The Best White Chocolate Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature, lightly beaten
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter melted
- 1½ cups raspberries fresh or frozen, *see notes
- ⅔ cup white chocolate chips
Instructions
- Preheat the oven to 400° F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
- In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, vanilla extract, and melted butter until combined.
- In a large bowl whisk the flour, sugar, baking powder, and salt together.
- Stir the wet ingredients into the dry ingredients, being careful not to over-mix the batter.
- Carefully fold in the white chocolate chips and raspberries just until they are evenly mixed in. The raspberries will break apart if over-mixed which will result in excess moisture.
- Scoop the batter into the prepared muffin tin, filling each cup up to the top.
- Bake the muffins at 400° F for five minutes. Reduce the heat to 350° F (do not open the oven during this time) and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
Notes
- If using frozen berries, do not thaw them before adding them to the batter. In addition, allow a few extra minutes of baking time.
- STORE - Store cooled muffins in an airtight container at room temperature for up to 4 days, or up to one week in the refrigerator. These muffins are incredibly moist, so to reduce the possibility of mold growth, refrigerate the muffins after they've been sitting for 4 days at room temperature.
- FREEZE - Transfer cooled muffins to a freezer-safe zip-top bag or an airtight container. Freeze for up to 3 months.
- REHEAT - Muffins are best fresh out of the oven. To recreate this, microwave one muffin for 20 - 30 seconds, or until warm.
Nutrition
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