White Chocolate Raspberry Muffins are moist muffins full of juicy raspberries and rich white chocolate baking chips. They are sweet muffins with tender crumb that are an easy recipe to make at home. The delicious muffins are are start to the day the whole family will love. Perfect for holiday entertaining too!
Everyone loves warm muffins and these easy raspberry muffins with chunks of white chocolate are showstoppers. The delicious raspberry flavor with the white baking chips is a perfect muffin for breakfast or a mid morning snack.
The white chocolate raspberry muffins recipe is also elegant and feels fancy to serve for gatherings or the holidays.
Recipe Ingredient Notes
All purpose flour. Regular or gluten-free measure-for-measure flour blend can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 baking flour.
Plain Greek yogurt. Use whole milk plain Greek yogurt for the richest results.
Whole milk. The fat content in the whole milk contributes to keeping the muffins moist and tender.
Raspberries. Use fresh berries and firm raspberries. No blemishes or mushy berries! The juicy berries add a sweet and lightly tart flavor to the tender muffins. Gently rinse the fresh raspberries and set on a paper towel to dab off any excess moisture.
White chocolate baking chips. These are actually vanilla baking chips! You’ll need 1/2 cup.
How to make White Chocolate Raspberry Muffins
Printable recipe card at the end of the post. No electric mixer is needed for this recipe!
STEP 1. Preparation
Preheat the oven to 350 degrees F. Line 16 muffin cavities with non-stick muffin liners or silicon baking cups.
STEP 2. Make the batter
In a large bowl, combine the dry ingredients: flour, sugar, baking powder and baking soda and whisk to mix together (photos 1-2).
In a separate bowl, whisk together the eggs, yogurt, vegetable oil, milk and vanilla extract (photos 3-4). Whisk until smooth and well combined (photo 5). Add the flour mixture to the wet ingredients and mix until just combined (photos 6-7).
Add the raspberries and white chocolate chips and fold in gently (photos 8-9). Make sure not to break the raspberries.
Fill each muffin cavity 2/3 with muffin batter (photos 10-11).
STEP 3. Bake and Cool
Bake for 20-25minutes or until golden brown muffin tops and cake tester or toothpick inserted in the center comes out clean. NOTE: if it goes into a raspberry it will be moist.
Transfer the muffins to a cooking wire rack and cool completely before serving (photo 12).
Substitute different baking chips. If you love dark chocolate or semi-sweet chocolate chips they’ll work in this recipe too! Swap them for the white chocolate baking chips.
Spoon the flour, don’t scoop! To ensure the correct amount of flour spoon it into the measuring cup piled over the top and use a dining knife to scrape off any excess. This ensures fluffy muffins that won’t be too dense due to too much flour.
Do not overmix. Overmixing the batter will cause the muffins to become tough. Mixing just until the ingredients are combined makes a tender muffin.
How to store
Allow the raspberry white chocolate muffins to fully cool. Place in an airtight container and store at room temperature for up to 2-3 days or in the refrigerator for 5 days.
Frequently Asked Questions
Yes. Allow the muffins to fully cool on a cooling rack. Place them in an airtight freezer-safe container or freezer bag. Freeze for up to 3 months and thaw in the refrigerator. Serve at room temperature for best flavor.
Yes. Their color may run in the muffins. If adding them frozen to the batter add a few extra cooking minutes.
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White Chocolate Raspberry Muffins
- 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend can be used
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 large eggs
- 1 cup whole milk plain Greek yogurt
- 1/3 cup vegetable oil
- 1/4 cup whole milk
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- Preheat the oven to 350ºF and place non-stick baking liners or reuseable silicone baking cups in 16 muffin cavities.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda.2 cups all purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp baking powder
- In a separate mixing bowl, whisk together the eggs, yogurt, vegetable oil, milk and vanilla extract. Whisk until smooth and well combined.2 large eggs, 1 cup whole milk plain Greek yogurt, 1/3 cup vegetable oil, 1/4 cup whole milk, 2 tsp vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Add the raspberries and white chocolate chips and fold gently. Make sure not to break the raspberries.1 cup fresh raspberries, 1/2 cup white chocolate chips
- Fill each muffin cavity 2/3's full with muffin batter. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Transfer from the muffin tin to a cooling rack to cool before serving.