These bakery stye Raspberry and White Chocolate Muffins are soft, moist, and bursting with juicy raspberries and creamy white chocolate in every bite. Made in just one bowl with simple ingredients, they’re quick, easy, and perfect for breakfast, brunch, or a sweet snack. The combination of tart raspberries and sweet white chocolate makes them truly irresistible!
These Raspberry and White Chocolate Muffins are soft, fluffy, and bursting with bright berries and creamy white chocolate chunks. Each bite combines tart raspberries with pockets of sweet, melty chocolate—making them perfect for breakfast, brunch, or a midday treat.
Made in one bowl with simple ingredients, these bakery-style muffins are quick to make and even quicker to disappear. Whether you’re baking for spring, Valentine’s Day, or just because, this easy muffin recipe is sure to impress!
For more muffins try my cinnamon streusel muffins, lemon blueberry poppy seed muffins or banana chocolate chunk muffins
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Why You Will Love This Recipe
- Perfect Flavor Combo: Just like my White Chocolate Raspberry Blondies, these muffins strike the ideal balance between sweet and tart. The creamy white chocolate perfectly complements the bright, tangy raspberries for a muffin that’s flavorful in every bite.
- Quick & Easy: Made in just one bowl with simple basic ingredients, these delicious muffins come together in under 30 minutes.
- Moist and Fluffy: Thanks to the buttermilk and oil, these muffins stay moist and tender for days.
- Great for Any Occasion: Whether for breakfast, a snack, or dessert, these muffins are always a hit!
Ingredient Notes
- All-Purpose Flour: Provides structure to the muffins. You can also use a mix of whole wheat flour for a healthier twist.
- Baking Powder: Helps the muffins rise and become fluffy.
- White Sugar: Use granulated sugar for sweetness. You can substitute with coconut sugar or brown sugar for a deeper flavor.
- Eggs: Adds moisture and structure. Use room-temperature eggs for the best results.
- Buttermilk: Creates a tender crumb and adds a subtle tang. If you don’t have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. You can use sour cream or greek yogurt in case buttermilk is not available
- Vegetable Oil: Adds moisture. You can also use melted butter or coconut oil.
- Butter: Use unsalted butter for a rich, buttery flavor in the muffins.If using salted butter omit the salt in the dry ingredients.
- Vanilla Extract: Enhances the flavor of the muffins.
- Fresh Raspberries: Fresh berries work best in this recipe.Frozen raspberries would work in a pinch.
- White Chocolate Chips: Adds creamy sweetness. You can use chopped white chocolate or white chocolate chunks.
- Coarse sugar (optional): Sprinkling coarse sugar on top of the muffins before baking adds a sweet, crunchy crust to the muffin tops for a bakery-style finish.
Step-by-Step Instructions
Here is how to make and bake these white chocolate raspberry muffins recipe. You can use a stand mixer or a large mixing bowl with a hand mixer or a sturdy whisk. Line a 12 count muffin pan with paper liners. For taller muffins, use two muffin pans and only fill every other muffin cup.
Step 1. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder and a pinch of salt.
Step 2. Combine Wet Ingredients: In a separate bowl, whisk together unsalted butter, oil and granulated sugar until smooth and fluffy.
Step 3. Add eggs and vanilla: Add the eggs and vanilla extract and beat until smooth.Next add the buttermilk and milk.
Step 4. Mix the Batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined.Do not over mix the batter.
Step 5. Add Raspberries and White Chocolate: Gently fold in fresh or frozen raspberries and white chocolate chips.
Step 6. Rest the Batter: Cover the bowl with a towel and allow the muffin batter to rest for 30 minutes. I recommend a 30 min rest because this batter is juicy from the fresh fruit.
Preheat Oven: Preheat your oven to 425°F (190°C).
Step 7. Portion the Batter: Divide the batter evenly among the muffin cups, filling them almost to the top. Sprinkle the muffin tops with coarse sugar, if using.
Step 8. Bake: Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes or until a toothpick inserted into the center of the muffin comes out clean with a few moist crumbs.
Step 9. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks
- Coat the Raspberries: Toss the raspberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
- Do Not Overmix: Overmixing the batter can result in dense muffins. Mix just until combined.
- Use a Muffin Scoop: For evenly sized muffins, use a large ice cream scoop to fill the muffin cups.
- Test for Doneness: Insert a toothpick into the center of a muffin. if it comes out clean or with a few crumbs, they’re ready.
- Rest the muffin batter for about 30 -60 minutes: This is a little trick to get those beautiful bakery style muffins. Allowing some time for resting allows the batter to hydrate, thicken and rise, making these the best white chocolate raspberry muffins.
- Cool on a Rack: Allow the muffins to cool slightly before removing them from the pan to avoid soggy bottoms.
- Gently scoop the batter. Be gentle when scooping the batter into the liners so you do not deflate the batter.
- Fill the liners to the top. For large bakery style muffin tops fill the batter all the way to the top. No need to leave any space.
- Start with a hot oven. Baking the muffins at 425 degrees for 7 minutes creates steam quickly which lifts the batter more.
- Only bake 6 muffins at a time. The hot air that is able to circulate between the muffins when the pan is not full allows them to bake more evenly. This is not required, just another tip if you want super tall muffins.
FAQs
Yes! You can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.
Absolutely! You can use semi-sweet chocolate chips or even milk chocolate chips for a different flavor profile.
Use paper liners or grease your muffin tin well with cooking spray or butter.
Yes, you can use dairy-free buttermilk, butter and dairy-free white chocolate to make these muffins dairy-free.
You definitely don’t have to, but chilling the muffin batter is going to give you a higher muffin top!
Yes use any other fresh berry such as blueberries or chopped strawberries
Storage & Freezing
Storage:
- Store leftover raspberry white chocolate muffins in an airtight container at room temperature for up to 3 days.
- You can refrigerate them for up to 1 week.
Freezing:
- To freeze, place the cooled muffins in a freezer-safe bag or container. They can be frozen for up to 3 months.
- To thaw, leave them at room temperature or microwave for 20-30 seconds.
More Muffin Recipes You Will Love
Recipe
Raspberry and White Chocolate Muffins
Equipment
- 2 12 cup muffin tins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ¼ cup neutral oil
- 1 cup granulated white sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk at room temperature
- ¼ cup milk at room temperature
- 1 cup fresh or frozen raspberries if using frozen, do not thaw
- 1 cup white chocolate chips
- ¼ cup coarse sugar Optional
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl add the melted butter, oil and sugar and cream together for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla extract and beat until smooth.Slowly Add the buttermilk, milk and mix well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter along with the white chocolate.Cover and let the batter rest for 30 minutes
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners or for taller muffins, use two muffin pans and only fill every other muffin cup.
- Once the batter has rested, do not stir. Gently scoop the batter into the prepared cups, filling them all the way to the top.Overfill the batter into the muffin liners.
- Sprinkle the muffin tops with coarse sugar, if using.
- Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes.until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra height, rest the filled muffin pan for 30 minutes before baking.
- Toss raspberries in 1 tablespoon flour before folding in to help prevent sinking.
- Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
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