Raspberry White Chocolate Muffins
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Get ready for the best homemade raspberry white chocolate muffins! Each soft and fluffy muffin is loaded up with juicy raspberries and white chocolate chunks. Plus, you don’t need a mixer to make these bakery style muffins!
Is there anything better than having a batch of white chocolate raspberry muffins on hand? Based on my favorite blueberry muffin recipe, these raspberry muffins are so easy to whip up. No need for any fancy equipment, and I’ve got a tip on how to get tall muffin tops!
I love having a batch of these white chocolate muffins in the freezer, that way I’ve got breakfast ready if I’m short on time, or I can serve them for brunch if I’ve got company over!
Why You’ll Love These Raspberry White Chocolate Muffins
- This muffin recipe uses simple ingredients that you probably already have in your pantry.
- Each muffin is bursting with pockets of tart raspberries!
- These raspberry white chocolate muffins are freezer friendly, so they’re perfect for meal prep.
- You can easily make these muffins dairy free or gluten free, so they’re great for those with food allergies.
Ingredients Needed
- Flour: you can use all purpose flour or gluten free 1-1 all purpose baking flour if you’re gluten intolerant.
- Milk: feel free to use regular milk or vegan milk if you’re dairy free. If you’re using a plant based milk make sure it is unsweetened.
- Butter: you can use regular butter or vegan butter.
- Raspberries: this recipe works with both fresh and frozen raspberries. If the raspberries are large you can chop them in half.
- White Chocolate: you can use white chocolate chips or chop up a white chocolate bar. You can use regular white chocolate or vegan white chocolate if you’re dairy free.
- Baking Powder: make sure your baking powder hasn’t expired or the muffins might not rise properly.
Featured Reader Review
“I’ve tried several raspberry and raspberry/white chocolate recipes. This one is, by far, the best. The flavor and texture is superb and I like the fact that I don’t need to buy buttermilk for this recipe. Try these and follow the directions exactly as posted. You’ll love them!”
Linda
Step by Step Instructions
Step 1: In a large microwave-safe bowl, melt the butter and set aside until cool.
Step 2: In a medium bowl, whisk the flour, salt, baking powder and sugar together.
Step 3: Add the eggs and vanilla extract to the cooled butter and mix until smooth, then add in the milk.
Step 4: Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the white chocolate chips, then gently stir in the raspberries.
Step 5: Cover the bowl and place in the fridge for 30 minutes – this is going to give you those tall muffin tops!
Step 6: Make the streusel topping by combining the light brown sugar, white sugar, cinnamon and flour together in a medium bowl. Add the butter and mash everything together with a fork. Set aside. Once the muffin batter has chilled for 20 minutes, preheat the oven to 400°Fahrenheit and line a muffin pan with liners.
Step 7: Take the muffin batter out of the fridge and fill each muffin liner until it is ⅔ full. Sprinkle with streusel topping. Bake the muffins for 13-17 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before removing to a wire cooling rack.
Expert Tips
- I always recommend weighing your ingredients, especially your flour! Adding too much flour can make your raspberry white chocolate muffins dry. If you don’t have a scale, then make sure you use the scoop and level method to weigh out your flour.
- If using fresh raspberries, be sure to let them dry completely after washing before adding to the batter.
- Don’t over-mix the muffin batter once you have added the dry ingredients, this can change the texture of the muffins.
- Feel free to leave out the streusel if you don’t want it!
- Don’t have white chocolate on hand? Feel free to use milk or dark chocolate instead!
- If you’re using fresh raspberries, make sure you pat them dry before adding to the muffin batter! If you’re using frozen raspberries, then you don’t need to thaw them before adding.
Storage Instructions
Store the muffins in an airtight container for up to 2-3 days at room temperature.
To freeze, place the cooled muffins in a freezer safe ziploc bag and freeze for up to 2-3 months. Microwave the muffin when ready to enjoy, or leave at room temperature to thaw!
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Raspberry White Chocolate Muffins
Ingredients
- ½ cup (105 g) butter, melted and cooled, (regular or dairy free)
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened milk, (regular or dairy free)
- 2¼ cups (281 g) all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 cup raspberries (fresh, frozen, or freeze dried), SEE NOTES
- ⅔ cup white chocolate chips or chopped white chocolate
Streusel Topping
- 3 Tablespoon granulated sugar
- 3 Tablespoon brown sugar
- ½ teaspoon ground cinnamon
- 5 Tablespoons butter, softened, (regular or dairy free)
- ½ cup + 2 Tablespoons all-purpose flour
Instructions
- In a large microwave-safe bowl, melt the butter and set aside until cool.
- In a medium bowl, whisk the flour, salt, baking powder and sugar together.
- Add the eggs and vanilla extract to the cooled butter and mix until smooth, then add in the milk.
- Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the white chocolate chips, then gently stir in the raspberries.
- Cover the bowl and place in the fridge for 30 minutes – this is going to give you those tall muffin tops!
- Make the streusel topping by combining the light brown sugar, white sugar, cinnamon and flour together in a medium bowl. Add the butter and mash everything together with a fork. Set aside. Once the muffin batter has chilled for 20 minutes, preheat the oven to 400°Fahrenheit and line a muffin pan with liners.
- Take the muffin batter out of the fridge and fill each muffin liner until it is ⅔ full. Sprinkle with streusel topping. Bake the muffins for 13-17 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before removing to a wire cooling rack.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I’m often disappointed by muffin recipes but this one blew my mind. They turned out so tender and delicious. Definitely one to save.
Love to hear this! Thank you!
I’ve made these three times – my husband says these are the best muffins I’ve ever made – Thanks!!
Loved this recipe! The muffins came out perfectly fluffy with a great balance of sour from the raspberries and sweet. The streusel topping added so much to this, I would recommend not over mixing the streusel as mine turned into a paste. Thankyou for this recipe! 🙂
Hi Laura! I’m so happy to hear you loved this recipe! Thank you for your review!
i just love the combo of these two because they complement each other so well!! it is so soft and the streusel on top gives it that extra oomph to it!! sooo good and it’s so easy to make 🙂
I’m so happy you loved them Celine! Thanks for the review!
I’ve tried several raspberry and raspberry/white chocolate recipes. This one is, by far, the best. The favor and texture is superb and I like the fact that I don’t need to buy buttermilk for this recipe. Try these and follow the directions exactly as posted. You’ll love them!
Hi Linda! I’m so happy to hear you say these are the best you’ve had, appreciate your kind review!