These white chocolate raspberry muffins are made with juicy raspberries and chunks of melty white chocolate folded into a delicious muffin batter. They are perfect for breakfast, brunches, as an afternoon treat, and special occasions.
Disclosure: This post contains affiliate links, meaning, at no additional cost to you, we will earn a small commission if you click through and make a purchase. Learn more
Homemade white chocolate raspberry muffins
A super moist vanilla batter bursting with fresh, tangy raspberries + white chocolate. These fluffy white chocolate raspberry muffins are worth turning on your oven!
Thanks to butter and buttermilk, the muffins are moist with a nice, tender crumb. Loaded with juice berries and sweet white chocolate, these muffins check all the boxes for breakfast, snack, and dessert. Plus, they get bonus points for being so easy to make.
There’s nothing like warm muffins fresh from the oven. For more easy muffin recipes, try these pistachio muffins, butter rum muffins, mini chocolate chip muffins, and our blackberry muffins.
Why you’ll love this easy raspberry muffin recipe
- Taste: These simple muffins will feed a crowd, and everyone will love the delicious white chocolate raspberry combo.
- Texture: Homemade white chocolate raspberry muffins have a soft, tender crumb studded with chunks of melty white chocolates and juicy fruit pieces.
- Easy: The buttermilk white chocolate raspberry muffins come together in about 40 minutes with ingredients you likely already have on hand.
- Make-ahead: You can freeze the muffins for up to 3 months and have a quick breakfast or treat for unannounced guests.
This white chocolate raspberry muffins recipe is so great because it comes together with only a handful of ingredients, most of which you’re probably already stocking in your pantry. Let’s go over the grocery list:
- White chocolate pairs perfectly with the raspberries. Chop up a whole chocolate bar or use your favorite white chocolate chips.
- Raspberries: Fresh raspberries add a delightful pop of fruitiness and color. While I used fresh fruit, you can also use frozen raspberries – just be sure to add them frozen and don’t thaw them.
- All-purpose flour: We need regular all-purpose flour for these raspberry and white chocolate muffins. I recommend the spoon and level method to measure the flour. If you have, you can also use a kitchen scale.
- Sugar: The white chocolate chip muffins get their sweetness from granulated (white) sugar. For a slight caramel flavor, prepare the recipe with half white sugar and half brown sugar.
- Buttermilk makes the batter soft and fluffy. Whole milk or yogurt will work in a pinch in case you don’t have buttermilk.
- Melted butter providesthe easy raspberry muffins with a rich, buttery flavor.
- Eggs give the white chocolate muffins moisture and structure. For the best results, make sure the eggs are at room temperature.
- Baking powder: A pinch of baking powder lets the muffins rise and creates perfectly tall, domed muffin tops.
- Vanilla extract: A splash of vanilla extract enhances the white chocolate and adds depth to the flavor.
This is just an overview. The full ingredient amounts and instructions are included in the recipe card at the end of the post.
How to make white chocolate raspberry muffins
Baking muffins is pretty simple, and this white chocolate raspberry muffin recipe is no exception. Since this is a one-bowl recipe, clean-up is minimal. Here’s what to do:
Step 1: Prep
Preheat the oven to 350°F / 180°C / gas mark 4 and adjust a rack in the middle of the oven. Line a regular-size, 12-hole muffin tin with paper liners.
Step 2: Mix dry ingredients
To a large mixing bowl, add the all-purpose flour, sugar, and baking powder. Whisk to combine everything evenly and break up any clumps of flour and sugar.
Step 3: Add wet ingredients
Next, add the buttermilk, melted butter, eggs, and vanilla extract. Stir the muffin batter until just combined, and you longer see traces of flour. The batter will be thick and clumpy, and that’s exactly how it’s supposed to be.
Step 4: Fold in chocolate and raspberries
Using a rubber spatula, gently fold in the white chocolate and then the raspberries. Be careful not the stir the batter too much. Otherwise, the raspberries might burst and stain the muffin batter pink. If using frozen raspberries, don’t thaw and toss them in some flour.
Step 5: Fill muffin pan
Fill each muffin cup with 4 tablespoons of batter. This might seem too much, but it is the key to achieving tall muffins with a beautiful domed top.
Step 6: Bake the white chocolate raspberry muffins
Bake the muffins in the preheated oven for 20 to 25 minutes. These muffins don’t brown much except around the edges. To test the doneness, insert a toothpick or cake tester in the center of a muffin. If it comes out clean with only a few crumbs, the muffins are ready.
Step 7: Cool
Take the muffins out of the oven and let them cool in the pan for 15 minutes. Then transfer the muffins onto a wire rack to cool completely. You can also eat some warm, they are delicious.
Step 8: Decorate
Optionally, melt a little extra white chocolate. You can do this either in the microwave or in a water bath. Using a fork, drizzle the chocolate over the muffins and decorate with crushed freeze-dried raspberries and/or a fresh raspberry. Your white chocolate raspberry muffins are ready. Enjoy!
Tips for success
So, what else should you know about these white chocolate raspberry muffins? Glad you asked because I have a few helpful tips and tricks to share!
- Use room temperature ingredients. Cold ingredients like milk and eggs should be at room temperature to incorporate better into the batter.
- Buy high-quality white chocolate. Good quality white chocolate will taste creamier and create a fudgier texture. You can use your favorite brand, but if you’re looking for recommendations, I especially love the white chocolate from Hershey’s and Ghirardelli.
- Don’t overmix the batter. You want to stir the batter until the wet and dry ingredients are just combined, and you no longer see streaks of flour. Overmixing can make the muffins tough and dense.
- Fill each muffin mold with 4 tablespoons of batter. Most muffin recipes instruct you to fill the muffin pan 2/3 or 3/4 with batter. However, I found that adding batter right to the edge results in those tall, bakery-style muffins everyone loves.
- Watch the baking time. Overbaking dries out the muffin. I like to bake them just until the inside batter is no longer liquid. The muffins will continue to bake as they cool in the muffin tin.
Honestly, the chocolate raspberry muffins recipe is perfect as written. However, if you’d like to switch things up a bit, try one of the following ideas. Take a look!
- Chocolate: Swapping white chocolate for milk, semisweet, or bittersweet chocolates is an easy way to create all sorts of raspberry chocolate muffins.
- Berries: Try substituting raspberries with the same amount of blueberries, blackberries, or cranberries. Though I haven’t tried it, the recipe might also work with small strawberries.
- Nuts: A handful of chopped nuts adds a tasty crunch and texture to your white chocolate raspberry muffins. Macadamia nuts, walnuts, or pecans would all make delicious additions.
- Cinnamon: Adding a 1 teaspoon ground cinnamon to the batter will warm up the flavor and introduce a cozy cinnamon note.
- Glaze: For a quick galze, combine 1 cup powdered sugar with 2 to 3 tablespoons milk or water and whisk until smooth. Then dunk the top of each muffin in the glaze. Let set before serving.
How to store white chocolate raspberry muffins
These white chocolate raspberry muffins are super moist, which means they stay tender for days if you store them properly.
First, let the muffins cool completely, then store them in a sealed, airtight container or plastic bag. You can keep them at room temperature for 3 days or in the refrigerator for up to 5 days.
Can you freeze raspberry white chocolate muffins?
Of course! Allow the muffins to cool completely and place them in a freezer-safe container or ziplock bag. Freeze for up to 3 months.
When you’re ready to eat, defrost the white chocolate raspberry muffins in the fridge overnight. Alternatively, thaw them on the counter for about 1 hour. And if you need a quick muffin, warm it in the microwave for 20 to 30 seconds.
Can you make raspberry white chocolate muffins ahead of time?
Sure! I think the muffins taste just as good the next day. So, you can make them 1 to 2 days in advance, but I wouldn’t go much further than that.
Could you make these using mini muffin trays?
Hi Eden! Yes, you can bake these in mini muffin trays. Just be sure to adjust the baking time. 10 to 14 minutes will probably be enough. Happy baking!