These delicious raspberry white chocolate muffins are fluffy and tender, filled with juicy raspberries and sweet white chocolate chips. These sweet muffins are easy to make and you can use fresh or frozen raspberries.
The muffin base is lovely and soft, with creamy white chocolate chips and pops of raspberry. There is melted butter for richness and buttermilk or some acidity. This makes moist muffins with a tender crumb.
If you’ve got no buttermilk, you can easily substitute this with milk and lemon juice, sour cream, or plain yogurt. Adding fresh raspberries brings a little tartness, the perfect balance with the sweetness of white chocolate.
These are based on my raspberry white chocolate cupcakes, but this easy recipe is much faster to whip up! If you want to make it with blueberries instead, here are my blueberry white chocolate muffins.
Find the ingredient amounts for these easy raspberry muffins listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need –
- All-purpose flour
- Baking powder
- Melted butter – This can be salted or unsalted butter.
- Granulated sugar
- Large eggs
- Vanilla extract or paste
- Buttermilk – Or use plain greek yogurt or whole milk with a little vinegar or lemon juice.
- Raspberries – Fresh berries or frozen can be used. No need to thaw the frozen berries.
- White chocolate chips – You could also use chunks of white chocolate from a chocolate bar, though these will melt more into the muffin.
For this recipe, you will need a standard 12-hole muffin tin.
Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.
Mix the all-purpose flour, baking powder, and salt in a small bowl. Set these dry ingredients aside.
Add the melted butter, granulated sugar, eggs, buttermilk, and vanilla in a large mixing bowl. Use a whisk or a wooden spoon to combine the wet ingredients until combined.
Fold through the flour mixture.
Finally, add in the raspberries and white chocolate chips and gently fold them in.
Divide the muffin mixture evenly over the muffin liners.
Bake the muffins in the preheated oven for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
This initial high temperature will make high top muffins.
Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely and place each muffin in a freezer bag or freezer-safe container.
Thaw at room temperature. The muffins can be rewarmed in the microwave or in the oven for 5 minutes at around 300°F/150°C for a fresh-baked fluffy muffins texture.
Additions and substitutions
Here are some things to try for next time.
- Almond extract can be added in place of vanilla to bring almond flavors to the muffin.
- Add on a crispy streusel topping.
- Add in a little lemon zest.
- Swap for strawberries and make strawberry white chocolate muffins.
- Top the muffins with a little coarse sugar (turbinado sugar)
More raspberry recipes
- 250g (2 cups*) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 200g (1 cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla paste or extract
- 180g (¾ cup) buttermilk**, room temperature
- 190g (1 ½ cups) of fresh or frozen raspberries
- 120g (¾ cup) white chocolate chips
- Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.
- In a small bowl, mix together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl add the melted butter, granulated sugar, eggs, buttermilk and vanilla. Use a whisk or a wooden spoon to beat it all together until combined.
- Fold in the dry ingredients.
- Add in the raspberries and white chocolate chips and gently fold them in.
- Divide the muffin mixture evenly over the muffin liners.
- Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
- Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
*The cup sizes are US size which is smaller than metric. For best results, use scales.
**The buttermilk can be substituted with plain yogurt OR 168g of regular milk (¾ cup minus ¾ Tbsp) plus 12g (¾ Tbsp) white vinegar or lemon juice. Mix these two ingredients together before beginning the recipe to let it sit and curdle for 5-10 minutes.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 232mgCarbohydrates: 32gFiber: 2gSugar: 14gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist