Raspberry White Chocolate Muffins are soft, sweet treats that bring together the tartness of fresh raspberries with the creamy goodness of white chocolate chunks. Each bite offers a lovely balance of fruity brightness and smooth sweetness, wrapped in a tender, fluffy muffin. They’re perfect for a cozy breakfast or a special snack anytime you need a little pick-me-up.
I love how the raspberries burst in your mouth, adding a juicy pop that pairs so well with the melting white chocolate bits. These muffins always remind me of lazy weekend mornings when I want something homemade but easy to enjoy. I usually bake a batch and keep them on hand because they disappear fast—and it’s impossible to eat just one!
One of my favorite ways to serve these muffins is slightly warm with butter or jam, right out of the oven. They’re also wonderful alongside a cup of tea or coffee when I’m catching up with friends or enjoying some quiet time. Trust me, once you try these, they’ll become a staple in your muffin rotation:
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give the muffins their bright, tart flavor and juicy texture. If fresh aren’t available, frozen raspberries work well—just don’t thaw them before folding in, to keep the batter from turning pink and watery.
White Chocolate: White chocolate chunks create creamy, sweet pockets in each bite. You can use white chocolate chips or chopped bars. For a dairy-free option, look for vegan white chocolate alternatives.
Buttermilk: Buttermilk makes the muffins tender and helps them rise. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
Butter: Melted butter adds richness. You can substitute with melted coconut oil for a slightly different flavor and dairy-free option.
How Can You Fold Raspberries and White Chocolate Without Crushing the Berries?
Folding in raspberries and white chocolate gently is key to keeping the muffins looking lovely and tasting great:
- Use a large spoon or rubber spatula rather than a whisk.
- Gently scoop from the bottom and fold over the top, turning the bowl as you go.
- Stop once the raspberries and chocolate are evenly spread—overmixing will squash the berries and make the batter watery.
This gentle folding helps keep raspberry chunks intact and white chocolate evenly distributed for a beautiful muffin.
Equipment You’ll Need
- Standard muffin tin – I like using a regular size pan to get perfect, evenly baked muffins.
- Mixing bowls – a large bowl for dry ingredients and a medium one for wet ingredients make mixing easy.
- Whisk or spoon – helps combine ingredients quickly and smoothly without overmixing.
- Measuring cups and spoons – for accurate measurements so your muffins turn out just right.
- Cooling rack – keeps muffins cool and crisp on the outside.
Flavor Variations & Add-Ins
- Swap raspberries for blueberries or blackberries for a different berry twist.
- Add a teaspoon of lemon zest to the batter for extra brightness.
- Mix in chopped nuts like almonds or pecans for crunch.
- Use dark chocolate chunks instead of white chocolate for a richer flavor.
Raspberry White Chocolate Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
Wet Ingredients:
- ¼ cup unsalted butter, melted and cooled
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- 1 ½ cups fresh raspberries
- 1 cup white chocolate chunks or chips
Optional Topping:
- White chocolate glaze (powdered sugar + melted white chocolate)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, then around 18-22 minutes to bake. Add a few extra minutes to cool the muffins before enjoying or glazing.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. Combine Wet Ingredients:
In a separate bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth.
4. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined. It’s okay if the batter looks a little lumpy—overmixing can make muffins tough.
5. Add Raspberries and White Chocolate:
Carefully fold in the fresh raspberries and white chocolate chunks, trying to keep the raspberries whole and evenly spread throughout the batter.
6. Fill the Muffin Cups and Bake:
Divide the batter evenly into the muffin cups, filling them about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and (Optional) Glaze:
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. If you like, drizzle a white chocolate glaze on top by mixing melted white chocolate with a little powdered sugar for a smooth topping. Allow the glaze to set before serving.
Enjoy your delicious, fluffy Raspberry White Chocolate Muffins warm or at room temperature!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just fold them into the batter straight from frozen to prevent the batter from turning too watery or pink. This helps keep the muffins’ texture and appearance intact.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months—just thaw at room temperature before eating.
Can I Substitute the White Chocolate?
Absolutely! Dark or milk chocolate chunks work well too if you prefer a less sweet option. You can also leave out the chocolate entirely for a pure raspberry muffin.
Is It Okay to Overmix the Muffin Batter?
Try to avoid overmixing. Stir the batter just until the dry ingredients are moistened—the batter should still look a bit lumpy. Overmixing can make the muffins dense and tough instead of light and fluffy.