• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Breakfast » White Chocolate Raspberry Muffins

    PUBLISHED: November 21, 2022 • By Toni Dash 11 Comments

    White Chocolate Raspberry Muffins

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    white chocolate raspberry muffins on vintage wire rack.

    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!

    white chocolate raspberry muffins on vintage wire rack.

    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.

    Add these to your easy muffin recipes along with Lemon Muffins, Coffee Cake Muffins and Morning Glory Muffins.

    Jump to:
    • Recipe Ingredient Notes
    • How to make White Chocolate Raspberry Muffins
    • Variations
    • Expert Tips
    • How to store
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredient Notes

    white chocolate raspberry muffins labelled ingredients.

    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.

    white chocolate raspberry muffins on cooling rack .

    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.

    white chocolate raspberry muffins recipe steps 1-4.

    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).

    white chocolate raspberry muffins recipe steps 5-8.

    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).

    white chocolate raspberry muffins recipe steps 9-12.

    Variations

    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.

    Expert Tips

    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.

    white chocolate raspberry muffins with ingredients.

    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

    Can these muffins be frozen?

    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.

    Can I use frozen raspberries?

    Yes. Their color may run in the muffins. If adding them frozen to the batter add a few extra cooking minutes.

    More recipes you’ll love!

    • oreo cookie bars on white plate.
      Oreo Bars
    • marble cake close up.
      Marble Cake with Fudge Glaze
    • chocolate chip pecan cookies close up.
      Chocolate Chip Pecan Cookies
    • baked italian meatballs title
      Easy Italian Baked Meatballs recipe

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    white chocolate raspberry muffins on a wire rack.

    White Chocolate Raspberry Muffins

    Tender moist White Chocolate Raspberry Muffins are easy to make with a delicious flavor combination. Juicy raspberries and white chocolate chips make these muffins feel like a special occasion.
    5 from 97 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Cooling Time (estimate): 15 minutes
    Total Time: 47 minutes
    Servings: 16 muffins
    Calories: 188kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Substituting frozen raspberries: Their color may run in the muffins. If adding them frozen to the batter add a few extra cooking minutes.
    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.
    How to freeze
    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.

    Nutrition

    Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 26mg | Sodium: 68mg | Potassium: 77mg | Fiber: 1g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Chocolate Frosted Donuts
    Sugar Cookie Bars »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Jen says

      January 10, 2023 at 7:29 am

      5 stars
      These muffins are so perfect! Impossible to stop with only one piece!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.