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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

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!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 12 muffins
Calories: 237kcal
Author: Sandra

Ingredients

  • 2 cups all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 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
  • 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

Calories: 237kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 182mg | Potassium: 102mg | Fiber: 2g | Sugar: 17g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg