Raspberry White Chocolate Muffins
Indulge in these incredibly fluffy, delicate, and moist Raspberry White Chocolate Muffins. With a bake time of 25 minutes, you can enjoy warm muffins for a delicious morning or afternoon delight!
White chocolate raspberry muffins feature the lusciousness of white chocolate and the tangy burst of raspberries providing a refreshing contrast.
Perfect for those who crave a delectable twist on traditional muffins, like my white chocolate apple muffins, both are studded with generous chunks of velvety white chocolate.
These muffins also offer a decadent twist to the classic blueberry muffin with its moist crumb and pockets of sweet raspberries.
🍫 Why You Will Love This Recipe
- Easy one-bowl muffin recipe.
- Soft and fluffy crumb.
- Pockets of melty white chocolate chips.
- Bursting with sweet raspberries.
- Bakes in 25 minutes.
Their quick and hassle-free method ensures minimal cleanup.
One mixing bowl, a hand-held whisk and a rubber spatula are all you need to prepare the muffin batter.
With a baking time of just 25 minutes, the mouthwatering aroma of freshly baked muffins will fill your kitchen.
The heavenly combination of these two flavors can also be enjoyed in these blondies with white chocolate and raspberries as well as these easy white choc chip and raspberry scones.
You’ll also love raspberries in this olive oil cake where each mouthful is tender and moist just like these muffins!
☕ Serving Suggestions
Enhance the already irresistible white chocolate raspberry muffins with these serving suggestions:
- Warm them up and dollop either whipped cream or a scoop of vanilla ice cream for a dessert that is simply divine.
- Pop them into the school and work lunch boxes for a delicious homemade treat.
- Drizzle a raspberry sauce over the muffins for an extra burst of fruity flavor by simply blending fresh or frozen raspberries with a touch of sugar and straining the mixture to create a sauce.
- Pair the white chocolate and raspberry muffins with a cup of homemade hot chocolate or a mug of milo.
📋 Ingredient Notes & Substitutions
- Unsalted block butter: Must be at room temperature. Can be substituted with salted block butter, just remove the added 1/2 teaspoon in the recipe.
- All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients.
- Baking powder & Baking soda
- Fine salt or Kosher salt
- White chocolate chips: I use the regular size chocolate chips but you can also use mini chocolate chips, just reduce the quantity to ½ cup. Can be substituted with either milk chocolate chips or dark chocolate chips.
- Whole milk: Must be at room temperature. Substitute with your choice of milk.
- Eggs: Must be at room temperature. This ensures they’ll blend in seamlessly, creating a smooth muffin batter.
- Granulated sugar: Use golden/raw or white granulated sugar. Do not substitute for caster sugar or another darker sugar.
- Plain Greek Yogurt: Must be at room temperature. I have not tested this recipe using another type of yogurt.
- Vanilla extract
- Raspberries: You can use either fresh or frozen raspberries. If you choose to use frozen raspberries, don’t thaw them before adding them to the batter.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and white chocolate chips.
Step two: In a separate small mixing bowl, whisk together the melted butter, milk, eggs, sugar, yogurt, and vanilla until well combined.
Step three: Pour liquid mixture into dry and gently fold and mix until incorporated. Ensuring not to over-mix.
Step four: Gently fold through the raspberries until just combined.
Step five: Scoop the batter into the muffin liners, filling them up to the top. Makes 12-14 regular-sized muffins.
Step six: Bake for 5 minutes at 220ºC (428ºF) then reduce the oven temperature to 180ºC (356ºF) and bake for a further 15-20 minutes until a toothpick inserted into the middle comes out clean.
Served while still warm or cool completely. Enjoy!
💭 Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Using paper muffin cases instead of greasing the muffin tray: The fruit and chocolate can stick to the edges making them difficult to remove.
- Baking the muffins at 220ºC (428ºF) for the first 5 minutes: This allows them to rise faster, creating a taller muffin.
- Melt the butter first: This allows time for it to cool down slightly while you gather and measure out your remaining ingredients.
- Bring the cold ingredients to room temperature first: Sit them on your kitchen counter for 30 minutes before making the recipe.
- Add the chocolate chips to the flour mixture first: This is better than folding them through at the end, which can cause you to over-mix the batter.
- Do not over-mix the batter: This will make your muffins dense and dry instead of soft and moist.
⏲️ Storage Instructions
Store cooled muffins in a sealed airtight container, at room temperature, for 3-4 days. Storing them in the fridge will dry them out.
Freeze muffins by allowing them to cool first. Then wrap each in plastic wrap or place them in an airtight container or zip-lock bags. Label with the date and freeze for up to 3 months.
Thaw muffins at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.
💬 Recipe FAQ’s
You certainly can! I’d recommend roughly chopping a measurement of 180g white chocolate block into small chunks, leaving some larger chunks if desired.
Yes! You can use either fresh or frozen. I used fresh as they’re in season and frozen when they’re not in season. If you choose to use frozen raspberries, you don’t have to thaw them before adding them to the batter.
I recommended using muffin liners as the raspberry and white chocolate can poke out after baking causing them to stick to the sides slightly. By using liners, you can effortlessly remove the muffins from the pan.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Raspberry White Chocolate Muffins
Ingredients
- 100 g unsalted butter, melted & cooled
- 2 1/2 cups (375g) all-purpose flour, scooped & leveled
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt, or Kosher salt
- 1 cup white chocolate chips
- 1 cup whole milk, at room temperature
- 2 large eggs, at room temperature (each weighing approx. 55g-60g in shell)
- 3/4 cup granulated sugar, golden or white
- 1/3 cup plain Greek yogurt, at room temperature
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 220ºC (428ºF) fan-forced. Line a regular size 12-hole muffin pan with muffin liners. Set aside.
- Melt butter and set aside to cool slightly.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, and white chocolate chips. Whisk until well combined.
- In a separate small mixing bowl, add melted butter, milk, eggs, sugar, yogurt, and vanilla. Whisk until well combined and eggs are beaten through.
- Pour liquid mixture into dry and gently fold and mix until incorporated. Ensuring not to over-mix, just until it’s combined and no pockets of flour remain.
- Add raspberries and fold until combined and distributed through the batter. Ensuring not to over-mix.
- Scoop the batter into the muffin liners, filling them up to the top. Makes 12-14 muffins.
- Bake for 5 minutes at 220ºC (428ºF).
- After the 5 minutes, reduce oven temperature to 180ºC (356ºF) and bake for a further 15-20 minutes until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow muffins to cool in pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Served warm or cool down and enjoy!
Notes
- I recommend using paper muffin cases instead of greasing the muffin tray. As they have fruit and chocolate which can stick to the tray.
- Bring the milk, eggs, and yogurt to room temperature before adding them to your recipe: So they can blend seamlessly into your muffin batter.
- You can use fresh or frozen raspberries: If you use frozen raspberries, there is no need to thaw them first.
- Store in an airtight container, at room temperature, for 3-4 days. Storing them in the fridge will dry them out.
- Freeze muffins by allowing them to cool first. Then wrap each in plastic wrap or place them in an airtight container or zip-lock bags. Label with the date and freeze for up to 3 months.
- Thaw muffins at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.