These Raspberry and White Chocolate Muffins are the perfect combination of tart and sweet. The muffin batter is flawlessly balanced with the richness of the white chocolate chips and the tartness of the fresh raspberries. It’s an easy-to-make and delicious recipe for a sweet breakfast.

Baked Raspberry White Chocolate Muffins in a muffin tin.

This is one of the most popular flavor combinations…but in muffin form!

Fresh raspberries and white chocolate go hand in hand. The tart raspberries pair perfectly with the indulgent white chocolate chips.

The muffin is incredibly moist and fluffy while being dense enough to hold in your hand.

Made with simple ingredients, you will most likely have most of the ingredients in your kitchen already to make these muffins!

Main Ingredients

Scroll down to the recipe card to see the full list of ingredients and their measurements.

Ingredients measured out in bowls to make the raspberry and white chocolate muffins.

Why You Will LOVE This Recipe

I mean…who doesn’t love a muffin recipe?!

The flavor combination of the fresh raspberries and rich, white chocolate chips is absolute perfection in every bite.

While the texture of the muffin is fluffy, it is still moist and the perfect balance of denseness.

And luckily, this recipe is incredibly easy to make!

Step by Step Process Photos to Make White Chocolate Raspberry Muffins

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

Wet ingredients in a mixing bowl.
Add the butter, sugar, eggs and vanilla to a bowl
Wet ingredients in a mixing bowl.
Whisk until combined then add the greek yogurt
Adding dry to the wet ingredients in a mixing bowl.
Mix again until combined then add the dry ingredients
Muffin batter in a bowl.
Gently fold into the batter
Muffin batter in a bowl topped with the fresh raspberries.
Add the raspberries
Muffin batter in a bowl topped with the fresh raspberries and white chocolate chips.
And white chocolate chips
Muffin batter in a bowl mixed with the fresh raspberries and white chocolate chips.
Rest the batter
Muffin batter in muffin liners in a muffin tin.
Transfer to the muffin liners
Baked muffins in a muffin tin.
Bake
Holding a muffin in my hand.
Let cool
A muffin with a bite taken out of it in the muffin tin.
Enjoy!

Frequently Asked Questions

How do I get muffins to rise high when baking?

There are a few tricks! Baking powder/baking soda, resting the batter and baking the muffins in every other muffin tin mold. I use all of these tricks when baking these muffins.

Can these muffins be made with gluten free flour?

Yes! I suggest using an All Purpose Gluten Free Flour so that there are no issues/changes with the flavor and texture of these muffins.

Can I use frozen raspberries in this recipe?

You can! Just make sure to still toss them in flour before folding them into the batter.

How do I know the muffins are done baking?

You know the muffins are done baking when a toothpick comes out of the center clean.

What is the best way to store the muffins?

After cooling completely, store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. You can also freeze the muffins for 1 month in a freezer-safe container.

More Muffin Recipes

Muffins in a muffin tin.
Baked Raspberry White Chocolate Muffins in a muffin tin.

White Chocolate Raspberry Muffins Recipe

Prep Time: 15 minutes
Cook Time: 16 minutes
Rest the Batter: 30 minutes
Total Time: 1 hour 1 minute
Yield: 12 muffins
These Raspberry and White Chocolate Muffins are the perfect combination of tart and sweet. The muffin batter is flawlessly balanced with the richness of the white chocolate chips and the tartness of the fresh raspberries. It's an easy-to-make and delicious recipe for a sweet breakfast.
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Ingredients
 

  • 6 tbsp salted butter, melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup greek yogurt, plain or vanilla
  • 1/2 cup almond milk, or regular milk
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup fresh raspberries, tossed in 1 tbsp of flour
  • 2/3 cup white chocolate chips

Instructions
 

  • To a large mixing bowl, add the melted butter, granulated sugar, eggs and vanilla extract
  • Mix using a whisk until combined then add in the greek yogurt and almond milk
  • Whisk again until combined
  • Add in the dry ingredients
  • Fold into the batter using a spatula
  • Coat the fresh raspberries in flour
  • Add the coated raspberries and white chocolate chips to the bowl
  • Fold into the batter until evenly spread throughout
  • Let the batter rest for 30 minutes
  • Preheat the oven to 425 degrees F
  • Add the muffin liners to the pan in every other mold
  • Transfer the batter to the muffin liners. They should be filled about 3/4 to the top
  • Bake at 425 degrees F for 7 minutes then reduce the temperature to 350 degrees F and bake for an additional 9-11 minutes
  • Remove from the oven when a toothpick comes out of the center clean
  • Let cool slightly and enjoy warm!

Nutrition

Serving: 1muffin, Calories: 200kcal, Carbohydrates: 30g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 220mg, Potassium: 77mg, Fiber: 1g, Sugar: 6g, Vitamin A: 224IU, Vitamin C: 0.05mg, Calcium: 51mg, Iron: 1mg
Author: Jessica Selensky
Course: Breakfast, brunch, Snack
Cuisine: American
Keywords: baking, breakfast and brunch, Breakfast Muffin, muffin recipe, Raspberry Muffins, Raspberry White Chocolate, White Chocolate chips

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.