You will absolutely make these delicious raspberry and white chocolate muffins again and again. These moist muffins have the perfect flavour combination of white chocolate and sweet raspberries. Preparing this muffin recipe with berries is so simple and they freeze well. If you’re a fan of fresh berries and white chocolate, you’re going to love these muffins. The combination of the tartness of the raspberries and the sweetness of the white chocolate make for a winning flavor combination.
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Perfect for breakfast, a lunch box or after workout snack, these raspberry white chocolate muffins will be a hit. They freeze well and use just staple ingredients, so you will be making this muffin recipe with berries often!
Ingredients for Raspberry White Chocolate Muffins
These bakery-style muffins are made from basic ingredients that you probably already have in your pantry and don’t require anything fancy other than the berries and chocolate chips. Making easy raspberry muffins from scratch is so easy! This raspberry muffin recipe requires all purpose flour, unsalted butter, milk, egg, vanilla extract, sugar, raspberries and creamy white chocolate chips. With just a few simple ingredients and a little bit of time, you can have a batch of freshly baked muffins that are sure to impress.
This muffin recipe with berries turns out soft and moist and just perfectly sweet! They have a gold brown muffin top and are fluffy muffins. You will be making many batches of these homemade baked goods. If you’re looking for a café style muffin that’s bursting with fresh raspberries and rich white chocolate, give our raspberry white chocolate muffin recipe a try.
Variations for these Berry and Chocolate Muffins
Fresh berries can sometimes be hard to find and a bit expensive at certain times of year, but they can be substituted with whole frozen berries. I would only partially thaw them, so they keep their shape while mixing.
If you don’t have white chocolate, you can easily swap out for milk or even dark chocolate. What about a mix of chocolates? I think that would taste amazing.
Another idea would be to add a touch of lemon to the recipe. Lemon and fresh fruit berries are always a great flavour combination.
Muffin Making Tips
You can make these muffins directly in a muffin pan, but I like to use a paper liner or muffin cups in the muffin tray, especially when they are for to go lunches. Cool the warm muffins on a wire rack before putting them into a container.
The secret to a tender muffin is not over mix the batter. You need to make sure to only stir the batter just as much needed. The muffin batter likely will not be smooth but that is how it should be. This easy recipe makes delicious muffins with sweet white chocolate and juicy raspberries that you will make often because the whole family will love them.
Whip up a couple dozen of these muffins and share with your neighbours, friends, or even the local football team! Or don’t share. I won’t blame you!
White Chocolate Raspberry Muffin FAQ’s
Yes, they are! You can freeze them for up to 3 months in a freezer safe, air-tight container.
Yes, chopped white chocolate will work just fine. It is about personal preference or what you have on hand.
Yes, you can. It is recommended that you use them only slightly thawed or fully frozen so they hold their shape during mixing. You may need to extend the cook time slightly.
Yes, you can use any type of chocolate that you prefer in this recipe. If you’d like to switch up the flavor, you could try using milk chocolate, dark chocolate, or even a combination of your favourites.
These berry muffins will last for about 3 to 4 days stored in an airtight container at room temperature. You can also store them in the refrigerator for up to 1 week or in the freezer in a freezer bag or freezer-safe container for up to 3 months.
Raspberry White Chocolate Muffin Recipe
Raspberry White Chocolate Muffins
Ingredients
- 2 1/4 Cup all purpose flour
- 1/2 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/2 Cup unsalted butter melted
- 1/2 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 egg
- 3/4 Cup milk
- 1 1/2 Cups raspberries fresh, or frozen
- 1 Cup white chocolate chips save some for top of muffins
Instructions
- Preheat oven to 375 degrees F. Grease or place cupcake paper on a cupcake tin.
- In a large mixing bowl, mix together flour, baking soda, baking powder, and salt. Make a well in the centre and set aside the dry ingredients.
- In a medium mixing bowl, whisk together melted butter and sugar until well mixed. Add egg and vanilla and mix. Whisk in milk.
- Pour wet ingredients into the well of the dry ingredients. Using a wooden spoon, stir ingredients together with one or two stirs. Add raspberries and chocolate chips and gently stir until just combined.
- Spoon batter into cupcake tin until 3/4 full. Add a few additional chocolate chips to the top of each muffin (optional).
- Bake 25 to 30 minutes, until toothpick comes out clean in centre, and top of muffins are golden brown.
- Allow to cool 5 to 10 minutes before removing from tin.
Nutrition
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These raspberry muffins are a simple and delicious baked good. These chocolate and berry muffins are so easy that you can whip them up in no time at all. These muffins are a favourite and are bursting with fresh raspberries and rich white chocolate. They are perfect for breakfast on the go, lunch boxes or a snack.
These bakery style muffins are packed full of flavour and are the perfect grab-and-go breakfast or dessert. Fresh raspberries and rich white chocolate combine to create a deliciously sweet muffin that is bursting with flavour.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
How many muffins should batter be seperated into?
Just came across your recipe and it was perfect as I ran out of butter! I followed everything to a T and folded the wet with the dry so carefully, but the mixture is way too dry. I tried salvaging with water but it didn’t work out. Any tips?
I make this recipe all the time but now it has changed??? Used to be no butter and had cinnamon in it, where is the original recipe?
Hi, I am doing some updates to recipes on the blog. I am glad you like the old recipe. Here it is for reference:
Ingredients
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
3/4 cup sugar
1/4 cup brown sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
2/3 cup white chocolate chips
1 1/2 cups raspberries fresh
1 Sprinkle sugar coarse, for topping
Instructions
Preheat oven to 425 degrees F.
In a large bowl, mix together flour, baking powder, salt and cinnamon.
In a medium bowl, mix eggs and sugars until combined. Mix in milk, oil, and vanilla.
Fold wet ingredients into dry ingredients and mix
Fold in the white chocolate chips, then fold in the raspberries, being careful not to break them up too much.
Place batter into muffin liners which have been placed into a muffin tin, filling almost to the top.
Sprinkle with coarse sugar and bake for 5 minutes.
Now reduce oven temperature to 375 degrees F and continue to bake for 20 to 25 minutes until tops are lightly golden. Baking time will depend on the size of your muffins.
I’ve made these muffins many times and I swear the recipe changed. Several things were different from what I remember and they didn’t turn out right. They were so much better before.
Hi, I am doing some updates to recipes on the blog based on feedback that people didn’t like the cinnamon and vegetable oil. I agree, I like the other version, too. Here it is for reference:
Ingredients
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
3/4 cup sugar
1/4 cup brown sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
2/3 cup white chocolate chips
1 1/2 cups raspberries fresh
1 Sprinkle sugar coarse, for topping
Instructions
Preheat oven to 425 degrees F.
In a large bowl, mix together flour, baking powder, salt and cinnamon.
In a medium bowl, mix eggs and sugars until combined. Mix in milk, oil, and vanilla.
Fold wet ingredients into dry ingredients and mix
Fold in the white chocolate chips, then fold in the raspberries, being careful not to break them up too much.
Place batter into muffin liners which have been placed into a muffin tin, filling almost to the top.
Sprinkle with coarse sugar and bake for 5 minutes.
Now reduce oven temperature to 375 degrees F and continue to bake for 20 to 25 minutes until tops are lightly golden. Baking time will depend on the size of your muffins.
Just made these
They r delicious ‘ only thing I used regular size muffin pan , only got 10 not 18 . Stirred them Maybe 6 times ,texture was perfect.
Hi Tim, glad you liked them! I guess the dimensions of the muffin tin determine how many you’ll get as well as whether you taste some of the batter beforehand! These are good as mini muffins or larger ones.