These delicious raspberry and white chocolate muffins feature the perfect balance of sweet and tangy flavors. Soft, moist, and easy to make, they’re the best addition to your morning breakfast or afternoon snack! Gluten free and dairy free options, too.
Kickstart the spring season with these raspberry white chocolate muffins! Bright in color and bold in flavor, they’re utterly drool-worthy and have your name written all over them. Featuring a blend of bright, refreshing raspberries and sweet white chocolate, they’re baked to fluffy perfection for a treat everyone will adore.
Trust me when I say you’re going to want to make a double batch because they’re guaranteed to disappear fast!
If you’re a lover of all things muffins, check out my lemon blueberry cream cheese muffins and gluten free lemon poppyseed muffins, too!
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Why You’ll Love This Recipe
- The batter comes together in just one bowl
- Bakes in 30 minutes or less
- Great to make ahead of time and enjoy throughout the week
- Gluten free and dairy free friendly
- Filled with bright raspberries and luxurious white chocolate
Ingredients & Notes
- Eggs - For the best results, use room temperature eggs as they allow for easier blending, preventing the batter from being overmixed. I have not tried egg replacers for these raspberry and white chocolate muffins so I can not recommend one.
- Butter - This is used to create a rich flavor and adds extra moisture. Use vegan butter or coconut oil, if preferred.
- Honey - Used as a natural sweetener. Agave or maple syrup can be substituted.
- Milk - Crucial to creating a smooth batter. Use any milk you have on hand and like best.
- Greek yogurt - Adds a tangy taste and keeps the muffins extra moist. You can use dairy-free yogurt if needed.
- Lemon juice - Provides a burst of citrus to complement the berries.
- Raspberries - Fresh berries are best, and you’ll want to slice them into pieces for a pop of color and flavor in every bite.
- White chocolate chips - You can use a dairy free brand, if needed, but any type will work.
- Coarse cane sugar - Technically optional, I love to sprinkle this on top of the muffins for a picture-worthy appearance and a hint of extra sweetness.
Step by Step Instructions
Quick and easy to make, all you’ll need is a large bowl, muffin liners, and a muffin tin for these raspberry and white chocolate muffins!
Step 1: Combine the wet ingredients. In a large bowl, whisk together the wet ingredients until they’re smooth and well combined.
Step 2: Fold in the dry ingredients. In the same bowl, add the dry ingredients, reserving about ½ cup of flour. Then, gently fold until they’re about 80% combined. You should still be able to see a bit of the flour!
Step 3: Add the mix-ins. Combine the raspberries with the remaining flour, and toss to coat. Then, fold the flour-coated berries and white chocolate chips into the muffin batter just until no flour clumps remain.
Step 4: Bake the raspberry white chocolate muffins. Line every other cavity of the muffin tin, and fill the liners almost all the way up with the muffin batter. Sprinkle extra chocolate chips on top, if desired, and bake them in the oven until they’re fluffy and golden brown around the edges.
Step 5: Cool. Allow the muffins to cool in the pan for a few minutes. Then, transfer them to a cooling rack to cool completely.
Step 6: Repeat the steps. Continue to line and fill your muffin tin until all of the batter has been used, and enjoy!
Variations
- Feel free to switch up the fruit or add another fruit for a mixed berry flavor. I have made these raspberry white chocolate muffins with strawberries, and they are amazing! Just make sure to cut up whatever fruit you use into small pieces.
- Add some chopped nuts to the batter, or sprinkle some on top. Slivered almonds would be a great addition!
- Use semi-sweet or dark chocolate chips if you don’t have white chocolate on hand. They add a pop of color to the batter, too!
- Streusel! Give the muffins a bakery-style feel with some streusel on top. Use the recipe from these muffins!
Expert Tips
- Use room temperature ingredients. Even the butter, although melted, should not be super hot. The eggs, butter, milk, and yogurt should all be at room temperature so they mix together seamlessly. If one ingredient is cold, the butter will solidify and create little clumps of butter in the batter, which we don’t want!
- Chop the raspberries. I do this in my gluten free blackberry muffins, too. The berries can be wet when baked. So, breaking them into smaller pieces allows little tiny bits to be mixed into the batter so you still get that sweet fruity taste without a big clump of wetness.
- Make sure your muffin liners are no-stick on the inside. This is my favorite brand. If you’re not sure, give them a spray with some oil when they’re in the muffin tin to make sure your muffins don’t stick to the liners.
- Let the muffins cool slightly for no more than 5 minutes. Then, remove them from the pan to continue cooling on a wire rack. If you leave muffins in the pan for too long, the steam from the heat will seep back into the bottoms of the muffins and make them soggy.
Can I make these raspberry and white chocolate muffins into bread?
I have not tried this, but I think it would be amazing! I would use an 8 or 9 inch loaf pan, and make sure to line it with parchment paper for easy removal. The bread would need to bake even longer than the muffins. I would start with 40 minutes, but it may need up to 60 minutes to bake all the way through.
Can I turn this recipe into mini muffins?
Sometimes the best things come in small packages 😉 Yes, these raspberry white chocolate muffins can be made into little bite-sized mini muffins. Use a mini muffin tin, and bake them for 18 - 25 minutes until they have risen and are golden brown around the edges.
Why are my muffins flat?
Make sure your leavening agents are still fresh and measured correctly. This is what helps create a nice fluffy soft texture.
How to Store
Let the muffins cool completely before transferring them to an airtight container. They will keep for 3 - 4 days out on the counter, a week in the fridge, or for up to 3 months in the freezer. When you’re ready to eat, simply let them thaw to room temperature before enjoying them.
Frequently Asked Questions
Yes, I have tried this recipe with gluten free 1:1 flour, and it works very well.
You can with a few swaps. First, use vegan butter or coconut oil in place of the butter. Then, use a dairy free milk and yogurt. You will also want to look at the ingredients for your white chocolate chips to make sure they are dairy free. I recommend this brand.
Make sure to remove the muffins from the pan once they are warm enough to touch. If you leave the muffins in the pan for too long, the condensation can make the bottoms of the muffin soggy.
for more great muffin recipes, check out my:
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Recipe
Raspberry and White Chocolate Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 2 eggs - room temperature
- ⅓ cup butter - melted
- ½ cup honey - or agave or maple syrup
- 1 cup milk
- ½ cup greek yogurt - plain and unsweetened
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 ½ cup flour - or gluten free 1:1 flour, divided
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 cup raspberries - fresh and cut into small pieces
- 1 cup white chocolate chips - divided
- Coarse cane sugar - to top, optional
Instructions
- Preheat oven to 350 F. In a large bowl, add the eggs, melted butter, honey, milk, greek yogurt, lemon juice, and vanilla. Mix with a whisk until well combined.
- Add 2 cups of the flour, baking powder, baking soda, and sea salt and fold gently until about 80% combined. There should still be a little flour visible.
- Add the raspberry pieces to the remaining ½ cup flour and toss to coat. Fold the flour coated raspberries and the white chocolate chips into the batter until no flour clumps remain.
- Line every other cavity of a muffin tin with a liner (this allows the muffins to rise a little better compared to filling every cavity). Fill the liners up almost all the way with the muffin batter. Sprinkle a few extra white chocolate chips on top if desired and bake in the oven for 25 - 30 minutes until golden brown around the edges.
- Once the muffins are cool enough to handle with your hands, transfer them to a cooling rack to cool completely. Leaving muffins to cool all the way in the tin can cause wet soggy muffin bottoms as the condensation can soak into the muffin.
- Repeat with remaining muffin batter. Enjoy warm or cooled!
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