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!

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!

What You’ll Love About This Recipe

Quick and Easy. The straightforward instructions make this recipe easy to follow, perfect for both beginner and experienced bakers alike.
Perfect Flavor Combination. The sweet and tart raspberries paired with creamy white chocolate create a delightful flavor contrast.
Simple Ingredients. With common pantry staples like flour, sugar, butter, and eggs, you likely already have everything you need to whip up a batch of these muffins.
Moist and Tender. With the addition of buttermilk and melted butter, these muffins turn out incredibly moist and tender, making each bite melt in your mouth.
Make-Ahead Option. These muffins can be baked ahead of time and stored for convenient grab-and-go breakfasts or snacks throughout the week.
Great for Sharing. Whether you’re hosting a brunch or simply want to share some homemade goodness with friends and family, these muffins are sure to be a hit.

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 1/4 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.

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Storage

Room Temperature. If you plan to eat the muffins within 1-2 days, you can store them at room temperature. Place them in an airtight container or sealable plastic bag to prevent them from drying out. They should stay fresh at room temperature for a couple of days.
Refrigeration. If you need to store the muffins for a longer period, or if your kitchen tends to be warm and humid, it’s best to store them in the refrigerator. Again, place them in an airtight container or sealable bag to maintain freshness. Refrigerated muffins can stay good for up to 3-4 days.
Freezing. If you want to store the muffins for an extended period, freezing is your best option. Make sure the muffins have cooled completely before freezing to prevent condensation and freezer burn. Then place them in a freezer-safe bag or container. Frozen muffins can last for up to 2-3 months.
Reheating. If you prefer your muffins warm, you can reheat them in the microwave for 20-30 seconds or in a preheated oven at 300 F (150 C) for 5-10 minutes until heated through. This will restore their moisture and revive their flavor.

Three muffins on a white plate with raspberries and white chocolate chips.

Related Recipes

More delicious muffins for your baking pleasure!

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Prep Time:10

Cook Time:25

Total Time:35

Equipment

Large bowl

Mesh strainer

Blender

12-cup regular muffin pan

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.

US Customary – Metric

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.