Few white chocolate raspberry muffins.
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White Chocolate Raspberry Muffins

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Indulge in the perfect combination of creamy white chocolate and tangy raspberry flavors with these irresistible muffins. Treat yourself to a heavenly breakfast or snack with raspberry and white chocolate muffins.

Baked muffins with berries on a baking sheet.

If you’re a fan of the sweet and tangy combination, then white chocolate raspberry muffins are sure to be your new favorite treat. These delightful pastries bring together the rich and creamy taste of white chocolate with the vibrant burst of tart raspberries, resulting in a heavenly flavor that is perfect for breakfast or as an afternoon snack. Whether you’re craving something indulgent or simply want to impress your friends with a homemade baked good, this step by step recipe will guide you through everything you need to know to make this delectable dessert from scratch. Get ready to satisfy your cravings and elevate your baking game with this irresistible recipe!

White Chocolate Raspberry Muffins Recipe

Texture: spongy, cakey.
Taste: sweet with white chocolate and tart with raspberries.
Simplicity: fairly easy, just combine wet ingredients with dry and bake.
Meal Typedessert, meal prep, breakfast, back to school snack.

Ingredients Needed

Raspberries, chocolate chips, flour, buttermilk, butter, eggs, sugar.
  • All-Purpose Flour – needed for the recipe, just regular plain flour.
  • Baking Powder – needed for the recipe.
  • Salt – to enhance the flavor.
  • Sugar – to sweeten: white granulated sugar.
  • Buttermilk – for moisture.
  • Unsalted Butter – to add richness to baked goods.
  • Eggs – 2 eggs at room temperature.
  • Vanilla Extract – for extra flavor
  • Raspberries – for tangy berry flavor.
  • White Chocolate Chips – regular white chocolate chips will add sweetness to dessert.
Meal Planner for the month, week.

How to make White Chocolate Raspberry Muffins

  1. (Full recipe below). In a medium bowl combine flour with baking powder and salt, set aside.
  2. In another medium bowl whisk in: sugar, buttermilk, butter, eggs and vanilla extract.
  3. Add dry to wet ingredients, mix in with a spoon or spatula.
  4. Add raspberries and white chocolate chips.
  5. Fill 12 liners with the batter and bake for 20 minutes.

White Chocolate Raspberry Muffins Tips

  • You don’t need electric mixer to make these muffins, just whisk wet ingredients, add flour and combine with spatula.
  • It would be the best if all ingredients will be at room temperature.
  • You don’t have buttermilk? No problem! Combine 3/4 cup milk with 1 and 1/2 teaspoon lemon juice, stir and wait few minutes.
Muffins with fresh raspberries and white chocolate chips.

Raspberry Muffins Faq’s

Do homemade raspberry muffins need to be refrigerated?

Keep raspberry muffins on countertop for up to 1 – 2 days, in the fridge keep for up to 5 -6 days. They taste the best on the first day, consider freezing if you won’t eat them. To make a warm muffin warm up in microwave.

Can you put raspberries in muffins?

Yes, it is easy to do. Gently mix berries with a batter using spatula. Don’t push very hard, otherwise they will be mushy.

Can you freeze raspberry muffins?

They freeze well! Put them in plastic/glass container or ziploc bag. They can be frozen for few months.

Other Dessert Recipes

White chocolate raspberry muffins.

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Few white chocolate raspberry muffins.
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White Chocolate Raspberry Muffins

Dive into a world of heavenly aromas and extraordinary tastes with this recipe for homemade white chocolate and raspberry-filled muffins.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12
Calories: 294kcal
Author: Ilona

Ingredients

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/8 tsp. salt
  • 3/4 cup granulated sugar
  • 3/4 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1 1/4 cup raspberries
  • 1 cup white chocolate chips

Instructions

  • Preheat oven to 350 F. Prepare muffin baking sheet with 12 liners.
  • In a large bowl combine: flour, baking powder and salt.
    2 cups all-purpose flour, 1 Tbsp. baking powder, 1/8 tsp. salt
  • In a large bowl whisk in: granulated sugar, buttermilk, butter, eggs and vanilla extract.
    3/4 cup granulated sugar, 3/4 cup buttermilk, 1/2 cup unsalted butter, 2 eggs, 1/2 tsp. vanilla extract
  • Add dry ingredients to wet, mix with spatula or spoon.
  • Add raspberries and white chocolate chips, mix with a spoon.
    1 1/4 cup raspberries, 1 cup white chocolate chips
  • Fill liners all to the top with the batter.
  • Bake for 20-25 minutes until inserted toothpick will come out clean.
  • Remove muffins from the pan to a rack to cool.

Equipment needed

Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian

Notes

  • You don’t need electric mixer to make these muffins, just whisk wet ingredients, add flour and combine with spatula.
  • You don’t have buttermilk? No problem! Combine 3/4 cup milk with 1 and 1/2 teaspoon lemon juice, stir and wait few minutes.
  • Can you freeze raspberry muffins? They freeze well! Put them in plastic/glass container or ziploc bag. They can be frozen for few months.

Nutrition

Calories: 294kcalCarbohydrates: 40gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mgSodium: 62mgPotassium: 246mgFiber: 1gSugar: 23gVitamin A: 309IUVitamin C: 3mgCalcium: 113mgIron: 1mg
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One Comment

  1. These are the best muffins ever! So easy to make with so few ingredients. The muffins rise nice and high and turn out moist and delicious. The combination of raspberries and white chocolate in a vanilla batter is fabulous. Thank you Ilona for this recipe. A must try! Rita

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