If you're craving something sweet, tender, and bursting with vibrant flavor, look no further than White Chocolate and Raspberry Muffins. These golden, bakery-style muffins combine the creamy sweetness of white chocolate chips with the tart brightness of fresh raspberries, all packed into a light and fluffy crumb.
They’re quick to make, require no fancy tools, and always impress at brunches, bake sales, or weekday mornings.
| Tool | Use |
|---|---|
| Standard Muffin Tin | Bakes 12 perfect muffins |
| Paper Liners | Keeps muffins from sticking |
| Mixing Bowls (2) | For wet and dry ingredients |
| Hand Mixer | For smooth blending |
| Rubber Spatula | Folds delicate ingredients |
| Measuring Cups | Ensures accuracy |
| Wire Rack | For cooling muffins evenly |
Sweet, creamy, and rich—white chocolate melts into little pockets of indulgence. Choose quality chips for best flavor.
Fresh raspberries hold their shape better than frozen and add bursts of tangy flavor. Tossing them in flour keeps them from sinking.
Preheat your oven to 190 °C (375°F) and line a standard muffin tin with 12 paper liners. 🧁
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside 1 tablespoon of the flour to coat the raspberries later. 🥣
In a separate large bowl, beat melted butter and granulated sugar until creamy and smooth. 🧈✨
Add eggs 🥚 one at a time, beating well after each addition. Stir in vanilla extract for that sweet, aromatic touch. 🌼
Add half of the flour mixture to the wet ingredients and mix on medium speed just until combined. Pour in the milk, then add the remaining flour and mix again until smooth. Scrape down the sides of the bowl if needed. 🥄
Fold in the white chocolate chips 🍫 using a spatula.
In a small bowl, gently toss the fresh raspberries 🍓 with the reserved tablespoon of flour—this helps keep them from sinking in the batter.
Carefully fold the flour-coated raspberries into the batter, being gentle so they stay whole and don’t bleed color. 💕
Scoop the batter into the prepared muffin cups, filling each about ¾ full. 🧁
Bake for 20–22 minutes, or until lightly golden and a toothpick (inserted in the center of a muffin—not a raspberry!) comes out clean. ⏱️
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. ❄️
Golden, soft, and bursting with sweet berries and creamy white chocolate—these muffins are pure joy in every bite! 🎉🍓🧁
Add 1 tsp lemon zest for a citrusy contrast.
Swap ½ tsp vanilla for ¼ tsp almond extract to complement raspberries.
Use frozen raspberries if fresh aren’t available—add straight from the freezer without thawing.
Results in chewy, dense muffins. Mix just until combined.
Caused by opening the oven early or underbaking. Bake fully and resist peeking!
Use fresh berries and coat them in flour before folding in.
Whether you're baking for brunch, packing school snacks, or looking for a sweet treat with a fruity twist, White Chocolate and Raspberry Muffins check every box. They’re fluffy, flavorful, and downright beautiful, making them a go-to recipe you’ll turn to again and again.
Bake a batch today and enjoy that irresistible blend of tart raspberries and creamy white chocolate—ready in just 30 minutes!
These White Chocolate and Raspberry Muffins are the perfect combination of rich, creamy white chocolate and tart, juicy raspberries. With a soft and fluffy crumb, they're an easy and elegant treat for breakfast, brunch, or afternoon tea. Quick to make and beautifully golden, they’re ideal for both everyday cravings and special occasions.
