Raspberry White Chocolate Muffins are a wonderful treat that combine the tartness of fresh raspberries with the creamy sweetness of white chocolate chunks. The muffins come out light and fluffy, with little pockets of melty white chocolate and bursts of juicy raspberry in every bite. They’re perfect for a breakfast treat or a cozy afternoon snack.
I love making these muffins because they’re so simple but feel a little special with the mix of flavors. One tip I try to remember is to gently fold the berries and chocolate into the batter, so they don’t break apart too much and turn the muffin pink all over. It keeps those sweet white chocolate bites distinct and gives a nice texture contrast.
These muffins taste amazing warm, especially with a little bit of butter melted on top. I often enjoy them with a cup of tea or coffee, and they also make a lovely surprise to pack in a lunchbox. Whenever I bake these, they’re usually gone by the next day, which tells me everyone else loves them just as much as I do!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add a tart pop and moistness. If fresh aren’t available, frozen raspberries work well too—just thaw and drain them to avoid extra moisture in the batter.
White Chocolate Chips: These add sweet creaminess and little melty pockets in the muffins. You can swap for chunks or bars chopped into small pieces if preferred.
Buttermilk: This keeps muffins tender and gives a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Butter: Melted butter helps keep the muffins moist. You can substitute with mild vegetable oils like canola or melted coconut oil for dairy-free options.
How Can I Keep Raspberries Whole and White Chocolate from Melting Into the Batter?
To keep berries from breaking and coloring the batter pink, fold them in gently at the end. Avoid stirring vigorously once you add them. Same goes for the white chocolate chips—they’ll stay nice and chunky if you fold carefully.
- Mix dry and wet ingredients just until combined to avoid tough muffins.
- Use a rubber spatula to fold in raspberries and chips slowly, lifting from the bottom.
- Don’t overmix; some lumps in the batter are fine.
- If raspberries seem very juicy, toss them lightly in a bit of flour before adding to the batter. This helps keep them suspended in the muffin instead of sinking.
Equipment You’ll Need
- Large mixing bowls – They make combining the ingredients easy and mess-free.
- Whisk or spoon – Perfect for mixing dry ingredients thoroughly.
- Measuring cups and spoons – Ensures your ingredients are just right.
- Muffin tin and paper liners or greasing – Keeps your muffins from sticking and makes cleanup easier.
- Rubber spatula – Great for gently folding in berries and chocolate without breaking them.
- Cooling rack – Lets the muffins cool evenly and keeps them from getting soggy.
Flavor Variations & Add-Ins
- Swap raspberries with blueberries or blackberries for different berry flavors—each adds a unique twist.
- Use dark or milk chocolate instead of white chocolate for richer, bolder chocolate flavor.
- Add a teaspoon of lemon zest or a splash of lemon juice to brighten the muffins’ flavor.
- Mix in a handful of chopped nuts like almonds or walnuts for extra crunch and texture.
Raspberry White Chocolate Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or plain milk with 1 tablespoon lemon juice or vinegar)
Mix-ins:
- 1½ cups fresh raspberries (or frozen, thawed and drained)
- 1 cup white chocolate chips or chunks (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 20-25 minutes to bake. Allow an additional 5 minutes to cool the muffins before enjoying. Overall, you’ll be done in under 45 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well so your muffins don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This helps make sure everything is evenly combined.
3. Combine Wet Ingredients:
In another bowl, mix the melted and cooled butter with sugar until smooth. Beat in the eggs one at a time, then add the vanilla extract and stir gently.
4. Mix Dry and Wet Ingredients:
Alternately add the flour mixture and buttermilk to the butter-sugar mixture, beginning and ending with the dry ingredients. Stir just until everything is combined — it’s okay if the batter is a bit lumpy; don’t overmix.
5. Fold in Raspberries and White Chocolate:
Gently fold in the raspberries and white chocolate chips. Be careful not to crush the raspberries to keep the batter looking nice and avoid turning pink all over.
6. Fill Muffin Cups and Bake:
Divide the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle extra white chocolate chips on top of each muffin for a pretty finish. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and Enjoy!
Let the muffins cool in the pan for about 5 minutes, then move them to a cooling rack until completely cool, or enjoy warm. These tender treats taste delicious either way!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw and drain frozen raspberries well to remove excess moisture before folding them into the batter. This helps prevent soggy muffins.
How Should I Store Leftover Muffins?
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen muffins at room temperature before serving.
Can I Substitute the White Chocolate Chips?
Absolutely! You can use milk or dark chocolate chips, or even chunks of your favorite chocolate bar. Just be sure to add them gently so the batter remains light and fluffy.
What If I Don’t Have Buttermilk?
No worries—mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, then use as a buttermilk substitute. This adds the right tanginess and tenderness to your muffins.