These white chocolate raspberry muffins are insanely good.
Each bite offers a burst of juicy berries and rich, creamy chocolate, creating a symphony of refreshing and comforting flavors.
They’re soft, fluffy, and an ideal treat for any time of the day. I love them as a grab-and-go breakfast, but they’re just as tasty with a late-night cup of tea.
Why You’ll Love These White Chocolate Raspberry Muffins
Sweet and Tart Flavors: Raspberries can be a little tart, but these muffins are perfectly balanced thanks to the white chocolate.
Easy to Make: With straightforward instructions and pantry staple ingredients, this recipe is accessible for bakers of all skill levels.
Aesthetic Appeal: The vibrant red raspberries speckled throughout with the melty white chocolate chips create an enticing visual appeal.
Ingredients
- Fresh or Frozen Raspberries: Bursting with juicy sweetness, these berries add a vibrant pop of flavor and color to each muffin.
- White Chocolate Chips: Creamy and rich, they’ll melt into pockets of smooth, sweet chocolate that complement the tart raspberries.
- All-Purpose Flour: The backbone of the muffins, providing structure and soft texture, perfect for creating tender baked goods.
- Baking Powder: A crucial leavening agent that helps the muffins rise, making them fluffy and light.
- Salt: Enhances the overall flavor of the muffins, balancing the sweetness and deepening the taste.
- Granulated Sugar: Adds sweetness and contributes to the golden crust of the muffins.
- Large Eggs: Bind the ingredients together, providing structure and richness to the muffins.
- Unsalted Butter: Melts into the batter, adding moisture and a buttery flavor that’s essential for delicious, soft muffins.
- Milk: Hydrates the dry ingredients, helping to blend the batter smoothly for even baking.
- Vanilla Extract: Infuses the muffins with a warm, aromatic flavor that enhances the sweetness of the chocolate and berries.
- Coarse Sugar (optional): Provides a delightful crunch and a sparkly finish, adding texture contrast to the soft muffins.
How to Make White Chocolate Raspberry Muffins
Believe it or not, you only need two bowls for this raspberry white chocolate muffin recipe. So it comes together super quick.
You don’t even need a mixer!
1. PREHEAT the oven to 375°F. Line a muffin pan with paper liners.
2. MIX the wet and dry ingredients in separate bowls (add the sugar to the dry), then gently stir to combine.
3. FOLD in the white chocolate chips and raspberries, then portion into the liners.
4. BAKE for 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
5. COOL in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Tips For the Best White Chocolate Raspberry Muffins
Soft, sweet, and scrumptious, these muffins are fantastic for sharing with friends and family – if you can resist eating them all yourself!
But before you start, read these tips:
- Taste the fruit. If they’re a bit tart, toss the berries in 1-2 teaspoons of sugar and let them sit for 2-3 minutes. Then, stir them into the batter.
- Don’t overmix. Stir the wet and dry ingredients by hand until just combined. Use a spatula and stop stirring as soon as you no longer see streaks of flour.
- Add the fruit last. Raspberries are soft, so they’re likely to break apart. That’s okay, but the juices can stain the batter. So, only stir them into the bowl when you’re ready to portion and bake.
- Room temperature ingredients. Use room-temperature eggs, butter, and milk for the best texture and to help the ingredients combine more easily.
- Fresh raspberries. For the best results, use fresh raspberries. If using frozen, do not thaw them first.
- Toppings. Sprinkle the muffin tops with coarse sugar before baking for added crunch and sweetness.
- White chocolate quality. For the best flavor and texture, use high-quality white chocolate chips or bars that contain cocoa butter. Avoid “white baking chips,” which don’t contain real cocoa butter.
- Variations. Try milk, semisweet or dark chocolate chips, peanut butter chips, or add lemon zest. You can also swap in other berries like blueberries or strawberries.
How to Store
Got a few raspberry and white chocolate muffins leftover? Here’s what to do:
To Store: Place the cooled muffins in an airtight container and store them at room temperature for up to 2-3 days. For longer storage, refrigerate for up to 5 days.
To Freeze: Wrap the cooled muffins individually in plastic wrap or aluminum foil, then place them in an airtight freezer bag or container. Freeze for up to 2-3 months.
Let chilled muffins come to room temp before enjoying or warm them in the microwave for 10-15 seconds.
Easy to make and easy to store, what are you waiting for? Get baking!
More Bakery-Style Muffins You Have to Try
Double Chocolate Muffins
Snickerdoodle Muffins
Pumpkin Cream Cheese Muffins
Strawberry Cream Cheese Muffins
White Chocolate Raspberry Muffins
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kcalThese white chocolate raspberry muffins are an ideal treat for any time of the day. Between the juicy berries and creamy chocolate, they’re insanely good.
Ingredients
2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and cooled
1/2 cup milk, at room temperature
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen raspberries (about 6 ounces)
3/4 cup white chocolate chips
2 tablespoons coarse sugar, for topping (optional)
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin pan or line with paper liners.
- In a large bowl, whisk the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk the eggs until smooth, then blend in the melted butter, milk, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined (do not overmix). Gently fold in the raspberries and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle the tops with coarse sugar, if desired.
- Bake for 5 minutes, then reduce the oven to 350°F (175°C) and continue to bake for 15-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- If using frozen raspberries, do not thaw them first. Toss them in 1-2 teaspoons of flour to help prevent sinking.
- For best results, use room-temperature ingredients. And be sure to use the spoon and level method when measuring the flour.
