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White chocolate raspberry muffins with fresh raspberries.

The Best White Chocolate Raspberry Muffins

Katelyn Ryan
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 295 kcal


  • 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
  • cups raspberries fresh or frozen, *see notes
  • cup white chocolate chips


  • 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. 


  • 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.


Calories: 295kcalCarbohydrates: 42gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 247mgPotassium: 115mgFiber: 2gSugar: 24gVitamin A: 321IUVitamin C: 4mgCalcium: 116mgIron: 1mg
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