These White Chocolate Raspberry Muffins are absolutely decadent! The White Chocolate is creamy and sweet and the raspberries bring in a tart flavor burst. Like my Mini Chocolate Chip Muffins, these are so easy to whip up in just minutes and make a great breakfast or dessert.
We had friends come over this week for an impromptu dinner. I made these muffins earlier in the day and they were still sitting out. They quickly became dessert and one of our guests carried an extra one out for breakfast the next day. These are seriously that good!
My favorite part is the course sugar on top of the muffins. I've been known to eat the tops off muffins and leave the rest for someone else. The raspberry and white chocolate combo is magical in these muffins, so I eat the whole thing.
Why You'll Love This Recipe:
- They are so easy to make
- Perfect for any season
- These make a great breakfast or dessert
- The white chocolate and raspberry combo is bursting with flavor
All purpose flour-A versatile flour used for muffins. I prefer using unbleached flour in my baking recipes and I'm a huge fan of the King Arthur Baking brand.
Baking Powder- Used to help with the rise of baked goods and give the muffins a fluffy texture.
Eggs-Two large eggs are brought to room temperature before starting the recipe, which helps with the rise of the muffins. We have chickens and leave eggs in a bowl at room temp, so this is easy for me. However, if you are pulling them from the fridge, just allow them to sit on the counter with the butter for an hour before starting the recipe.
Raspberries- Fresh raspberries are used in this recipe for their bold taste. I like to freeze them for 10-15 minutes ahead of time so they don't fall apart in the batter.
White Chocolate Chips- Pair perfectly with raspberries and make these muffins able to be for breakfast or dessert! I prefer a high quality brand like Ghirardelli.
Substitutions and Variations:
Not a fan of white chocolate? You can use milk chocolate, semi sweet or dark chocolate chips instead.
I don't recommend using fully frozen raspberries in this recipe. They can put extra water into the muffins and may not rise properly.
If you only have unsalted butter on hand, you can substitute that for the salted butter. Just add in an extra ½ teaspoon of salt in with the flour mixture.
Don't have a stand mixer? You can use a hand mixer and large bowl instead.
How to Make White Chocolate Raspberry Muffins:
Step 1: Preheat the oven to 375 degrees. Pull each raspberry apart into 4-6 pieces and place on a plate in the freezer for later in the recipe (about 10 minutes later).
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Add softened butter to the stand mixer bowl, and beat on low for a few seconds. Pour in granulated sugar and beat together on medium low speed for 2 minutes until light and fluffy.
Step 4: Add in the eggs and vanilla extract until combined. Scrape down the sides of the bowl when needed.
Step 5: Reduce speed to low. Add in half of the dry ingredients, then milk, then the remaining dry ingredients. Only blend until combined.
Step 6: Add in the white chocolate chips and slowly blend until combined. Lastly, add in the raspberries from the freezer. You can blend these on low for a few seconds or stir until mixed in.
Step 7: Fill 12 cupcake liners ⅔ full with batter. Top with a nice size sprinkle of course sugar on each muffin.
Step 8: Bake for 23-28 minutes until fully cooked and the tops are lightly golden. Allow to cool before enjoying!
- Make sure the butter is softened and the eggs are room temperature before starting the recipe.
- Do not over mix the muffin batter, especially once the raspberries are added or it will turn pink.
- Don't overfill the muffin liners. You want them about ⅔ of the way full with batter. I do find it easiest to use the tulip cupcake liners because it can bake up into them without overflowing. They are much more forgiving than typical cupcake liner; although, a bit trickier to fill without getting batter on the sides. You can find the cookie scoop and tulip cupcake liners linked in the recipe card below.
- To check if the muffins are cooked completely throughout, I touch the top of the muffin to make sure that it springs backs. It should be bouncy. If your finger leaves a dent in the top, it is not fully cooked.
The easiest way to fill muffin or cupcake liners without making a mess is to use a cookie scooper. This helps keep the batter in the scooper and allows for you to get equal amount of batter in each muffin liner. Also, tulip cupcake liners are great if you are worried about overflowing the liner. The batter can bake up and stay within the paper.
I prefer a temperature of 375 degrees for the perfect rise for muffins.
1. Make sure the butter is softened to room temperature before creaming with the sugar.
2. Use a leavening agent, like baking powder, for rising.
3. Room temperature eggs help with rising and fluffiness, so allow them to sit on the counter for 1 hour before making the recipe.
4. Don't overmix the batter, especially after adding in the dry ingredients!
5. Allow the muffins to cool before eating.
Allow the muffins to cool completely for a few hours before putting them in any kind of container. Then, loosely cover for the first day. You don't want to seal any moisture. After that, you can store with the lid on or even in a gallon size Ziploc bag.
Have you tried cutting your muffins in half and pan frying in a tablespoon of butter in the skillet? Highly recommend! I learned it on tiktok & it's so yummy!
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If you tried this Muffin Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print