Raspberry White Chocolate Muffins

Do you need an excuse to get the office to love you or looking to win brownie points with your mother-in-law? I used to make these raspberry white chocolate muffins on the regular so my dad could take them to work, and he was a crowd favorite – which coincidentally made me the favorite daughter. 😉

I made these Raspberry White Chocolate Muffins (yes, it is a mouthful and yes, you will have a mouthful of muffins soon) a few months ago and I am still thinking about how good they were.

Fresh berries are hard to find and a bit expensive this time of year, but they can be substituted with whole frozen berries. I would only partially thaw them so they keep their shape while mixing.

You can make these muffins directly in a muffin pan, but I like to use liners, especially when they are for to go lunches. These tulip muffin liners are a little “extra” but why not. They make your muffins look café style. This is a huge set of tulip muffin liners that will last you quite a while.

Raspberry White Chocolate Muffin Recipe

Raspberry White Chocolate Muffins

Course: Food, Snacks

Cuisine: American

Keyword: muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

Calories: 345kcal

Author: Bella

I used to make these raspberry white chocolate muffins on the regular so my dad could take them to work, and he was a crowd favorite – which coincidentally made me the favorite daughter.

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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.

Nutrition

Calories: 345kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 281mg | Potassium: 128mg | Fiber: 2g | Sugar: 25g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg

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.

I always think of the Muffin Man from Shrek when I am making muffins and giggle. I loved that movie as a kid! Honestly, it’s still a hit as an adult. 

No! Not the buttons! Not the gumdrop buttons! – Gingerbread Man, Shrek

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!  

You might also like to check out my Carrot Blueberry Muffins, Apple Crumb Muffins, or my Gluten Free Morning Glory Muffins.

Let me know if you try these raspberry white chocolate muffins! Not of fan of raspberries? Not a problem, just substitute with blueberries, blackberries or even strawberries.