Raspberry White Chocolate Muffins
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These Bakery-Style Raspberry and White Chocolate Muffins are soft, tender, and bursting with juicy raspberries and creamy white chocolate. Perfect for brunch spreads, spring gatherings, or a sweet snack any time of day.
With their tall domed tops and golden edges, your guests will think they came from your favorite café!
Why You’ll Love Raspberry and White Chocolate Muffins
Bursting with fresh raspberries and loaded with white chocolate chunks, these delicious Raspberry White Chocolate Muffins are the perfect option for breakfasts, brunches. and even dessert.
Made with fresh raspberries and a few other simple ingredients, these muffins can be prepared in a flash and on your table in no time. This recipe is a great way to enjoy fresh – or frozen – raspberries and is a sweet seasonal treat you’re sure to love.
Raspberry White Chocolate Muffin Ingredients
Use fresh ingredients for the best taste and results when baking muffins.
- All-purpose flour – use a GF alternative if required
- Baking powder
- Baking soda
- Salt
- Vegetable oil – or melted butter
- Granulated sugar
- Eggs – I use large, fresh eggs for my recipes
- Sour cream – or full-fat Greek yogurt
- Vanilla extract
- Fresh or frozen raspberries – don’t thaw if using frozen
- White chocolate chips or chunks
- Coarse sugar – for topping (optional)
Equipment Needed To Make
- Large mixing bowl
- Muffin tin
- Cooling rack
Substitutions & Variations
- You can sub other types of berries like blackberry, boysenberries, or mulberries..
- You can use milk chocolate or dark chocolate chips.
- Use your favorite gluten-free alternative for the all purpose flour.
How to Make Raspberry White Chocolate Chip Muffins
These homemade white chocolate and raspberry muffins are easy to prepare and ready to bake in just a few minutes.
Step 1 – Preheat oven and prepare muffin tin
Step 2 – In a medium bowl, whisk together the oil, sugar, eggs, sour cream, and vanilla extract.
Step 3 – Mix until blended.
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Step 4 – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix gently.
Step 5 – Fold in the raspberries and white chocolate.
Step 6 – Divide the batter evenly among the muffin cups. Sprinkle with sugar if desired.
Step 7 – Bake as noted in recipe card instructions.
Step 8 – Let cool for 5 minutes in pan
Time Saving Tips & Tricks
- Toss raspberries in a little bit of flour to help prevent them from sinking in the batter.
- Don’t overmix the batter – this keeps your muffins light and fluffy.
- Starting at a higher baking temperature helps create those tall, domed muffin tops.
- Don’t forget to decrease heat to 350° after 5 minutes in the oven
- Melt some white chocolate chips and place in a zip-top bag to pipe a drizzle on cooled muffins. Or keep it simple and just garnish with more fresh raspberries.
- Let muffins cool before adding any drizzle or glaze to avoid melting.
- Bring to room temperature before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
How to Serve Chocolate Raspberry Muffins
These tasty muffins make a delicious part of a complete breakfast or a simple grab and go option.
Serve them with Easy Breakfast Potatoes and Fresh Grilled Bacon or Bacon Hash Browns.
These decadent little delights also make a great dessert option!
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days.
You can also freeze leftover muffins for up to 6 months in a freezer safe storage bag. Thaw completely at room temp before eating.
More Muffin Recipes
Raspberry White Chocolate Muffins
Equipment
- Mixing Bowl
- muffin tin or cupcake pan
- Wire Rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or melted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen raspberries don’t thaw if frozen
- ¾ cup white chocolate chips or chunks
- 1 – 2 tablespoons coarse sugar for topping optional
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the oil, sugar, eggs, sour cream, and vanilla extract until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and mix gently until just combined – do not overmix.
- Fold in the raspberries and white chocolate carefully.
- Divide the batter evenly among the muffin cups, filling almost to the top. Sprinkle with coarse sugar if using.
- Bake for 5 minutes at 400°F, then reduce heat to 350°F and bake for an additional 13–15 minutes, or until the muffins are golden and a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
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Such a delicious combination of flavors; these are perfect for spring brunch.
These were so good – I have made them twice already. The kids loved them.
These were delicious as they are beautiful! Going to try adding some blueberries to thies.
So good and breat for breakfast!