Fluffy, bakery-style muffins packed with juicy raspberries and creamy white chocolate chips, these muffins are soft, sweet, and perfect for breakfast, brunch, or a midday pick-me-up.
Before You Bake, Read This!
💬 The Vibe: Coffee shop muffin vibes but straight from your kitchen.
🔑 Quick Tip: Keep the raspberries frozen! It prevents color bleeding and mushy batter.
🍴 Best Bite Alert: When the muffin top is golden and still warm, the white chocolate is melty and dreamy.
These White Chocolate Raspberry Muffins are what happens when tart berries meet creamy white chocolate inside a soft, fluffy muffin. They’re easy to make, loaded with flavor, and perfect for freezing and grabbing on the go. If you love my Blueberry Muffins, think of these as their slightly fancier cousin.
I love making these muffins with frozen raspberries because they hold their shape and keep the batter from turning pink. White chocolate chips add that creamy sweetness that plays so well with the raspberries' tart bite. It's the perfect combo.
Why You’ll Love This Recipe
- No Mixer Needed: Just two bowls and a whisk.
- Soft, Fluffy Texture: A moist crumb and golden muffin top every time.
- Sweet-Tart Flavor: The perfect balance of creamy white chocolate and juicy raspberries.
- Make-Ahead Friendly: Great for meal prep and freezer storage.
Key Ingredients
- All-Purpose Flour – The base of the muffin. Spoon and level for accuracy.
- Granulated Sugar + Brown Sugar – A mix gives the perfect sweetness and tender crumb.
- Baking Powder – Gives the muffins their lift.
- Frozen Raspberries – Adds a tart punch without bleeding into the batter.
- White Chocolate – Sweet and creamy pockets of goodness.
- Milk + Oil + Egg – Keeps the texture soft and moist.
- Vanilla Extract – Just a touch for flavor depth.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make White Chocolate Raspberry Muffins
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
Whisk together flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl.
Mix the wet ingredients in another bowl: milk, oil, egg, and vanilla extract.
Combine the wet and dry ingredients, mixing until just combined.
Fold in the frozen raspberries and white chocolate. (Toss the raspberries with a little flour if needed to help keep them from sinking.)
Scoop the batter evenly into the muffin cups, filling about ¾ full.
Bake for 18 to 22 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
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Recipe Variations
- Use fresh raspberries if you have them, just be extra gentle when folding.
- Swap melted butter for oil for a richer flavor.
- Try dark chocolate chips for a deeper chocolate flavor.
- Use almond or oat milk for a dairy-free option.
Storage Tips
- Storage: Keep in an airtight container at room temp for up to 2 days.
- Fridge: Store for up to 5 days and warm slightly before eating.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
Frequently Asked Questions
Yes, but they’ll be more delicate, fold them in gently to avoid smashing.
You can use chopped white chocolate or even dark chocolate chips for a twist.
Try a 1:1 gluten-free all-purpose flour blend. Be sure to check that your baking powder is also GF.
More Bread Recipes You'll Love
Have any comments, questions, or tasty swaps for these raspberry muffins? Let me know in the comments, I’d love to hear them!
📖 Recipe
White Chocolate Raspberry Muffins
Equipment
- 1 large mixing bowl
- 1 large spoon or spatula
- 1 Muffin Pan
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups frozen raspberries (do not thaw)
- ¾ cup chopped white chocolate or chips
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the 2 cups all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk the 1 cup milk, ⅓ cup oil, 1 egg, and 1 teaspoon vanilla extract until smooth.
- Add the wet ingredients to the dry and stir until just combined, do not overmix.
- Gently fold in 1 ¼ cups frozen raspberries and ¾ cup chopped white chocolate.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Use fresh raspberries if you have them, just be extra gentle when folding.
- Swap melted butter for oil for a richer flavor.
- Try dark chocolate chips for a deeper chocolate flavor.
- Use almond or oat milk for a dairy-free option.
- Don’t thaw the raspberries: Using them straight from the freezer prevents them from bleeding too much into the batter.
- Mix lightly: Overmixing = tough muffins.
- Want taller muffins? Fill the muffin cups all the way up and bake at 400°F the entire time for a higher rise.
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