White Chocolate Raspberry Muffins

This White Chocolate Raspberry Muffins recipe is chock full of juicy raspberries and white chocolate chips with a bakery muffin style sugar topping. These tender crumb muffins with sugary golden brown muffin tops are an easy recipe the whole family will love.

Jump to:

❤️ Why you'll love it
🥘 Ingredients
🔪 Instructions
🥄 Equipment
🥫Storage
📖 Variations
💭 Tips
🙋 FAQ's
📚 Related Recipes
🍽 Serve with..
📖 Recipe
💬 Comments

❤️ Why you'll love it

Bakery-style muffins: raspberry white chocolate muffins are the perfect muffin for fans of the bakery style muffin.

Balanced flavors: this raspberry muffin recipe has the perfect balance of sweet and tart flavors packed full of fresh berries and white chocolate.

Moist muffins: they are moist, delicious, fluffy muffins with a tender crumb.

🥘 Ingredients

Fresh Raspberries: for best results, choose firm raspberries that may not be fully ripened. Softer berries will break up in the batter (but will still be delicious).

Whole milk

Large eggs

Unsalted butter

Pure vanilla extract

All-purpose flour

Granulated sugar

Baking powder

Salt

White chocolate chips

Fresh raspberries

Dry ingredients in a white mixing bowl. — Step 1: mix dry ingredients

Wet and dry ingredients combined. — Step 1: mix dry ingredients

🔪 Instructions

Preheat oven to 400°F. Line muffin cups with paper muffin liners. Set aside.
In large bowl whisk together the almond milk, egg, and vanilla extract.
In a separate bowl, sift together the flour, sugar, baking powder, and salt.
Add the wet ingredients to the dry ingredients and stir until flour mixture is moistened.
Gently fold in raspberries and vanilla chips.
Evenly divide muffin batter into prepared muffin pan. Bake in preheated oven for 20 minutes or until golden brown.
Remove from oven and place on wire rack. Cool slightly and remove muffins from the pan.
Dip top warm muffins in melted butter, then dip in sugar. Return to cooling rack and cool completely before storing.

Mixed muffin batter. — Once folded, the batter will look very fluffy.

Muffin batter in paper cups in muffin tin. — Once folded, the batter will look very fluffy.

🥄 Equipment

12-hole muffin tin

Large mixing bowl (2)

Wooden spoon

Rubber spatula

Hand whisk

Cooling rack

🥫Storage

Room temperature: store in an airtight container up to 5 days.

Freeze: store in a freezer-safe container up to 3 months.

📖 Variations

Use any type of milk you wish, it can be dairy milk or plant based milk.
Substitute blackberries, blueberries, or chopped strawberries for the fresh raspberries.
Use semi-sweet chocolate chips in place of the white chocolate.
Use chunks of white chocolate bars in place of the chips

Cooling muffins on wire rack. — Muffins should be slightly warm when dipping into the butter and sugar.

💭 Tips

Gently melt the butter in the microwave in 10 second intervals until it is almost melted.
Toss the white baking chips with a teaspoon of all purpose flour before adding to the muffin batter to prevent the chips from sinking to the bottom of the cup during baking.

🙋 FAQ's

Can I substitute frozen raspberries for the fresh raspberries?

I don't recommend substituting frozen for fresh berries. The muffin batter is thick and frozen berries will seize up the batter, making it stiffer.

Upclose hero of muffin on a white plate.

If you are looking for a sugar free, gluten free muffin, try these Keto Fresh Raspberry Muffins.

The whole family will love these Raspberry Lemon Baked Donuts.

This Low Carb Raspberry Almond Coffee Cake is one of my personal favorites.

Raspberry Rhubarb Sweet Rolls are a perfect weekend brunch recipe.

🍽 Serve with..

Serve muffins warm with butter or jam and a hot cup of coffee or tea.

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📖 Recipe