• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Baked Goods, Cookies & Cereal » Raspberry and White Chocolate Muffins

    Raspberry and White Chocolate Muffins

    First Published: Aug 17, 2021 · Modified: Jul 18, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    These raspberry and white chocolate muffins are easy to make and bursting with raspberry and white chocolate flavor. They are light, moist, delicious, and freezer friendly. Enjoy them for breakfast, brunch, or dessert!
    Jump to Recipe
    Close up of three muffins on a white plate. A bowl of muffins, raspberries, and white chocolate chips are in the background.

    If you're into raspberries and white chocolate, you are going to love these raspberry and white chocolate muffins! They are so moist, light, and airy. The raspberries and white chocolate go together perfectly, just like the strawberries and ginger in these strawberry muffins with a ginger crumb topping. In fact, this recipe is based off of that one, along with our recipe for peach muffins. If you love this recipe, you may want to give those two a try. Also, if you're looking for a sweet treat that uses this flavor combination, you can't go wrong with these raspberry white chocolate cookies!

    Jump to:
    • ⭐ Why This Recipe Works
    • 🧾 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 🔖 Related Recipes
    • 📖 Recipe

    ⭐ Why This Recipe Works

    • It's so very easy. It's really just a matter of combining your dry ingredients, then your wet ingredients, then combining the two together, and folding in the white chocolate chips and raspberries.
    • They are very moist. You don't have to worry about dry muffins. The butter makes them melt-in-your-mouth delicious!
    • These muffins are a great make-ahead treat for breakfast, brunch, or even dessert. We love eating them with ice cream!

    🧾 Ingredients

    Overhead view of raspberry and white chocolate muffin ingredients
    • 2 cups all-purpose flour.
    • 1½ teaspoon baking powder. Leavening agent. Baking powder helps the muffins to rise.
    • ½ teaspoon baking soda. Leavening agent that works with the buttermilk.
    • ¼ teaspoon salt. Enhances flavor.
    • ⅔ cup granulated sugar. Adds sweetness. You can substitute granular Swerve sweetener for a sugar-free version.
    • 6 tablespoons unsalted butter. Melted and cooled.
    • 1 cup buttermilk. If you don't have buttermilk you can substitute: 1 cup regular milk plus 1 tablespoon lemon juice or white vinegar.
    • 1 large egg. This is a binding agent. It helps to hold everything together. To make an eggless version of this recipe, substitute ¼ cup of plain Greek yogurt for the egg like we have done in this recipe for eggless blueberry muffins. So delicious!
    • 1 teaspoon vanilla extract. Or vanilla paste. Added for flavor. You can also use almond extract instead.
    • ½ cup white chocolate chips.
    • 1½ cup raspberries. You can substitute an equal amount of frozen raspberries. Do not thaw first.

    📝 Instructions

    Step 1. Preheat oven to 375 F (190 C). Grease and flour a 12-cup regular muffin or 6-cup jumbo muffin pan. Alternatively, you can use baking liners. Set pan aside.

    Overhead view of dry ingredients in a mesh strainer over a large glass bowl.
    Step 2. Using a mesh strainer over a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt. Set aside.
    Wet ingredients in a blender.
    Step 3. Add butter, buttermilk, egg, and, vanilla to a blender and blend on low for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with a hand mixer on medium for about 30 seconds to a minute.
    Wet ingredients being poured into dry ingredients.
    Step 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
    Batter with white chocolate chips in a large glass bowl.
    Step 5. Fold in the white chocolate chips.
    Batter with raspberries in a large glass bowl.
    Step 6. Gently fold in the raspberries.
    Batter evenly distributed in a 12-cup muffin pan.
    Step 7. Spoon the batter into the prepared muffin pan, dividing evenly.

    Step 8. Bake as follows:

    For regular muffins: 20-30 minutes.

    For jumbo muffins: 35-45 minutes.

    Muffins are done when a toothpick inserted into the center comes out clean.

    Muffins cooling in a muffin pan on a wire rack.
    Step 9. Remove pan to a wire rack and allow to cool completely before attempting to remove the muffins from the pan.

    Click here to learn how to make these raspberry and white chocolate muffins in a visual story.

    🥣 Equipment

    • Large bowl. For the dry ingredients and batter.
    • Mesh strainer. For sifting dry ingredients.
    • Blender. You can use a bowl and whisk or handheld electric mixer instead.
    • 12-cup regular muffin pan or 6-cup jumbo muffin pan. This recipe makes 12 regular muffins or 6 jumbo muffins. You will have to adjust baking time accordingly.
    Three muffins on a white plate with raspberries and white chocolate chips.

    🔖 Related Recipes

    More delicious muffins for your baking pleasure!

    • Nutella Muffins
    • Raspberry White Chocolate Cookies
    • Maple Bacon Muffins
    • Strawberry Muffins with Ginger Crumb Topping

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Close up of three muffins on a white plate. A bowl of muffins, raspberries, and white chocolate chips are in the background.

    Raspberry and White Chocolate Muffins

    Heavenly Home Cooking
    These raspberry and white chocolate muffins are easy to make and bursting with raspberry and white chocolate flavor. They are light, moist, delicious, and freezer friendly. Enjoy them for breakfast, brunch, or dessert!
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 12 muffins
    Calories 237 kcal

    Equipment

    Large bowl
    Mesh strainer
    Blender
    12-cup regular muffin pan
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups all-purpose flour
    • 1½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅔ cup granulated sugar
    • 6 tablespoons unsalted butter Melted and cooled.
    • 1 cup buttermilk Buttermilk substitute: 1 cup regular milk plus 1 tablespoon lemon juice or white vinegar.
    • 1 large egg
    • 1 teaspoon vanilla extract Or vanilla paste.
    • ½ cup white chocolate chips
    • 1½ cup raspberries You can substitute an equal amount of frozen raspberries. Do not thaw first.

    Instructions
     

    • Preheat oven to 375 F (190 C). Grease and flour a 12-cup regular muffin or 6-cup jumbo muffin pan. Alternatively, you can use baking liners. Set pan aside.
    • Using a mesh strainer over a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt. Set aside.
      2 cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ⅔ cup granulated sugar
    • Add butter, buttermilk, egg, and, vanilla to a blender and blend on low for about 30 seconds. Alternatively, you can add these ingredients to a medium bowl and whisk or mix with a hand mixer on medium for about 30 seconds to a minute.
      6 tablespoons unsalted butter, 1 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be thick.
    • Fold in the white chocolate chips.
      ½ cup white chocolate chips
    • Gently fold in the raspberries.
      1½ cup raspberries
    • Spoon the batter into the prepared muffin pan, dividing evenly.
    • Bake as follows:
      For regular muffins: 20-30 minutes.
      For jumbo muffins: 35-45 minutes
      Muffins are done when a toothpick inserted into the center comes out clean.
    • Remove pan to a wire rack and allow to cool completely before attempting to remove the muffins from the pan.

    Nutrition Facts

    Calories: 237kcal (12%)Carbohydrates: 34g (11%)Protein: 4g (8%)Fat: 9g (14%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 34mg (11%)Sodium: 182mg (8%)Potassium: 102mg (3%)Fiber: 2g (8%)Sugar: 17g (19%)Vitamin A: 238IU (5%)Vitamin C: 4mg (5%)Calcium: 78mg (8%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 12 muffins
    Tried this recipe?Let us know how it was!
    « Mango Pancakes
    Peach Compote »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast Couscous
    • Strawberry Banana French Toast
    • Orange Pancakes
    • Quiche Provencale
    • Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo