Raspberry White Chocolate Muffins are a lovely mix of sweet and tangy with soft, moist muffins bursting with juicy raspberries and melty white chocolate chunks. These muffins have a tender crumb that feels just right—not too dense, not too light—making them perfect for a quick breakfast or a cozy snack.
I always enjoy making these muffins on weekends when I have a little extra time. The fresh raspberries bring a nice brightness, and when the white chocolate melts inside, it adds a creamy touch that feels like a little treat in every bite. I like to gently fold the berries and chocolate into the batter so they don’t break up too much, keeping that nice mix of textures.
My favorite way to serve these muffins is warm, straight out of the oven, with a little pat of butter on top or even a smear of cream cheese. It’s a simple pleasure that never fails to bring smiles at the breakfast table or during an afternoon coffee break. Plus, they’re great for sharing with friends or packing in lunchboxes because they hold up well and taste just as good the next day.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add a lovely tartness and moist texture. If fresh aren’t available, frozen raspberries work fine—just gently thaw and drain before adding to avoid extra moisture.
White Chocolate Chips: These bring creamy sweetness that balances the tart berries well. If you want less sweetness, try mixing in some dark chocolate chips or white chocolate chunks for a slightly different texture.
Sour Cream or Greek Yogurt: Both give the muffins a moist, tender crumb and a subtle tang. I usually use sour cream for richness, but Greek yogurt is a great lighter option.
Butter: Melted butter adds flavor and helps keep the muffins soft. You can substitute with a neutral oil like vegetable or canola if you prefer, but butter gives the best taste.
How Can I Keep the Raspberries from Breaking Up When Mixing?
Raspberries are delicate and can easily turn mushy if mixed too vigorously. Here’s how to keep them intact:
- Gently fold the berries into the batter with a spatula, using slow, careful strokes.
- Don’t overmix the batter once the berries are added.
- Consider tossing the berries with a tablespoon of flour before adding—this can help them stay suspended and prevent sinking.
Taking these steps will ensure you get pockets of fresh raspberry in every bite instead of a pink, mushy mix.
Equipment You’ll Need
- 12-cup muffin tin – I use this to hold the muffins in place while baking, ensuring even cooking.
- Paper liners or non-stick spray – makes it easy to remove the muffins without sticking.
- Mixing bowls – a large one for dry ingredients and a medium one for wet ingredients make mixing easier.
- Whisk and spatula – whisk to combine dry ingredients and spatula for gently folding in berries and chips.
- Measuring cups and spoons – for accuracy in ingredients, especially the flour and sugar.
Flavor Variations & Add-Ins
- Blueberries instead of raspberries – for a milder, sweet flavor and a different burst of color.
- Dark or milk chocolate instead of white chocolate – adds a richer, deeper chocolate taste.
- Stir in a teaspoon of lemon zest or a splash of vanilla extract for extra aroma and flavor.
- Mix in chopped nuts, like pecans or almonds, for added crunch and texture.
Raspberry White Chocolate Muffins
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup sour cream or plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 to 1 1/2 cups fresh raspberries
- 3/4 cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow an extra 5 minutes for cooling before serving. Overall, you’ll need around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). Then, line a 12-cup muffin tin with paper liners or grease each cup to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix the Wet Ingredients:
In another bowl, whisk the melted butter, sour cream (or Greek yogurt), eggs, and vanilla extract together until smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula just until combined. The batter will look a bit lumpy—don’t overmix or the muffins might turn out tough.
5. Add the Raspberries and White Chocolate:
Carefully fold in the fresh raspberries and white chocolate chips. Be gentle to avoid breaking up the berries too much.
6. Fill Muffin Cups and Bake:
Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle a few extra white chocolate chips on top of each muffin. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool a little more or enjoy them warm. These muffins are perfect with coffee or tea and taste great fresh or at room temperature!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just thaw and drain them well to remove excess moisture before folding them into the batter. This helps prevent soggy muffins.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm them slightly before serving for the best taste.
Can I Substitute Greek Yogurt for Sour Cream?
Absolutely! Greek yogurt works great and gives a similar moistness and tang. Use plain, full-fat or low-fat yogurt according to your preference.
What Can I Use Instead of White Chocolate Chips?
You can swap white chocolate chips with milk or dark chocolate chips for a different flavor profile, or even use chopped white chocolate bars if preferred.