These Raspberry and White Chocolate Muffins combine juicy, fresh raspberries with pockets of melted white chocolate for a truly decadent treat that can be enjoyed as a quick snack or breakfast, a pretty addition to brunch, or dessert. Their incredibly moist and tender crumb will have you reaching for another!
Why you'll love this recipe
- These buttermilk raspberry and white chocolate muffins are easy to make with simple ingredients that you probably already have in your pantry and fridge. You just need to whisk the dry and wet ingredients separately, then combine them and fold in the fresh raspberries and white chocolate chips. No mixer or fancy equipment required!
- They store really well for days at room temperature or longer in the fridge and freezer, allowing you to prep them in advance. The texture stays soft and light, never dry thanks to the use of oil, even after storing.
- Make easy ingredient swaps and add-ins. Add extracts to the muffin batter, make these muffins gluten-free, or top them with a scrumptious homemade streusel!
- These muffins are moist, fluffy and bursting with juicy raspberries - perfect as a quick on-the-go breakfast or snack, for brunch, or as dessert.
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About raspberry and white chocolate muffins
These raspberry and white chocolate muffins offer a deliciously balanced flavor. Tart, juicy raspberries perfectly cut through the sweetness of the white chocolate chips. This irresistible contrast of sweet and tart makes them the ideal option for a breakfast, brunch or as a dessert.
Each muffin boasts a moist, tender crumb with a perfect texture - the kind of quality achieved by using buttermilk and oil in the batter. The buttermilk adds moisture and acidity, which reacts with the leavening agents to create an airy, well-risen muffin.
These fruity muffins are loaded with fresh raspberries that add a vibrant pop of color and a burst of juicy flavor to every single bite. Allowing the batter to rest before baking helps the flour to fully hydrate for a beautifully domed muffin top. Of course, you can also top these raspberry and white chocolate muffins with a homemade streusel, just like I've done for my buttermilk blueberry muffins!
Ingredients
- All-purpose flour: Spoon and level to avoid overly dense muffins.
- Sugar: I've used granulated sugar for sweetness and to preserve a lighter color in the muffin batter. You could use light brown sugar instead.
- Salt: Balances and enhances the flavors in these raspberry and white chocolate muffins.
- Baking powder: For a good rise in these muffins. It also provides a light and cakey texture.
- Oil: I use oil in most of my muffin, cake, cupcake and quick bread recipes. I think it gives a better texture compared to butter.
- Egg: Allow the egg to reach room temperature for a smooth blending into the rest of the ingredients.
- Buttermilk: You can substitute regular milk or yogurt or sour cream.
- Raspberries: In-season fresh raspberries will add a punch of flavor to these muffins. If using frozen raspberries, don't thaw them - they are likely to bleed, making the muffins overly wet or soggy.
- White chocolate: White chocolate pairs beautifully with raspberries. This recipe calls for white chocolate chunks or white chocolate chips.
Instructions
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In a small bowl, whisk together the dry ingredients.
In a larger bowl, whisk together the wet ingredients.
Add the dry ingredients to the bowl of wet ingredients and whisk gently, just enough to combine.
Gently fold in the fresh raspberries and the white chocolate chips.
Scoop the muffin batter into the muffin pan and let it sit for 30 minutes before baking.
Let the baked muffins cool for 10 minutes in the muffin pan before transferring them to a cooling rack to cool completely.
Serving
For a sweet snack, pair one of these muffins with your morning or afternoon coffee or tea.
They're the perfect addition to a breakfast or brunch spread together with homemade granola, tomato quiche, breakfast skillet, or eggs benedict.
For a fun and treat-worthy pairing, enjoy these raspberry and white chocolate muffins with this creamy raspberry milkshake.
Tips and variations
- Storage: Keep leftover raspberry and white chocolate muffins in an airtight container at room temperature for 3 days or in the fridge for up to a week to maintain freshness.
- Freeze: For longer storage, freeze these muffins, wrapped individually with plastic wrap and foil, for up to 3 months in an airtight container or freezer-safe bag. Pull one out when you crave a muffin, thaw, warm up, and enjoy!
- Streusel: If you want to add a streusel topping to these raspberry and white chocolate muffins, grab my streusel topping for muffins here.
- Extra flavor: A splash of vanilla or almond extract can be added to the muffin batter to enhance the flavors beautifully.
- Gluten-free: Use a 1:1 gluten-free flour blend instead of regular all-purpose flour to make these muffins gluten-free.
- Coat the raspberries: You can dust the raspberries lightly in flour before gently folding them in as a way to prevent them sinking to the bottom of the muffin pan cups.
- Cookie/muffin scoop: Use a cookie or muffin scoop to create uniform-sized muffins that will bake evenly in the oven.
- Rest the batter: Allowing the muffin batter to sit for 30 minutes before baking will help to hydrate the flour and create that perfect muffin top!
- Fruity twists: Experiment with other fruits. You can use cherries, strawberries, or blueberries to make these scrumptious muffins.
- Lemon-raspberry muffins: Add the zest of one lemon to the batter for a bright citrus flavor.
- Glaze: Drizzle these muffins with a vanilla or melted white chocolate glaze for added decadence.
- Other add-ins: Add nuts to the muffin batter for a bit of crunch. Walnuts, pecans or hazelnuts will work well.
Other breakfast treats you'll love
Equipment
- muffin pan
Ingredients
- 1 ½ cup flour
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup oil I use vegetable oil but canola or any neutral oil works
- 1 egg
- ½ cup buttermilk
- 1 cup fresh raspberries
- ½ cup white chocolate chunks or chips
Instructions
- Line 12 muffin cups with liner (or spray them really well with nonstick spray).
- In a small bowl whisk together the flour, sugar, baking powder and salt. In larger bowl whisk the oil, egg and buttermilk. Add the dry ingredients to the wet ingredients bowl and whisk gently, just to combine.
- Gently fold in the raspberries and white chocolate.
- Scoop (I use a cookie/muffin scoop which is a slightly smaller version of an ice cream scoop) the batter into the muffin pan and let it rest while you make your streusel topping.
- Let the batter sit in the muffin tins for 30 mins before baking, this will hydrate the flour and give you a nice muffin top. This is also the time to preheat the oven to 350 for baking.
- Bake for about 25-30 minutes. These are done when the top springs back to the touch or a toothpick inserted into the center comes out clean. The streusel topping will be slightly golden in color as well.
- Let them cool in the muffin pan for 10 minutes before transferring each muffin to a cooling rack.
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