Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins are a delicious treat packed with juicy raspberries and sweet white chocolate. Raspberries and white chocolate are the ultimate flavor combination that is sure to satisfy any sweet tooth. These muffins are soft and have a tender crumb, they are absolutely scrumptious and easy to make.

These raspberry white chocolate muffins are pretty easy to make and come together in just minutes. And you only need a handful of ingredients that you probably already have in your pantry, besides the raspberries. You can use frozen or fresh raspberries to make this recipe.

In this post I will teach you how to make these delicious white chocolate raspberry muffins.

Raspberry and White Chocolate Muffin Recipe

This recipe for Raspberry and White Chocolate Muffins make soft and tall muffins. The combination of the smooth and creamy white chocolate with the tart and tangy raspberries creates an explosion of flavor and texture in each bite.

Here are the ingredients you will need:

• All-purpose flour (cake flour will work too)
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Greek yogurt (sour cream can be used instead if that’s what you have)
• Whole milk
• Eggs
• Vegetable oil (can be substituted for olive oil, or even melted butter. If using melted butter instead, it will alter the final consistency of the muffins, resulting in a firmer crumb)
• Vanilla extract
• White chocolate (you can use either chips or chopped white chocolate, I used Lindt bars my favorite!)
• Raspberries (fresh or frozen)

If using frozen raspberries to make this recipe, don’t thaw them, but if they are clumped up together, make sure to break them apart before adding to the batter.

How to make White Chocolate Raspberry Muffins

This muffin recipe comes together so easily. Prep time is about 10 minutes.

First, mix the dry ingredients in a large bowl. Whisk the flour, baking soda, baking powder, salt, and sugar together.

In another bowl, stir the wet ingredients: yogurt, milk, vegetable oil, eggs, and vanilla.

The next step is to pour the wet ingredients into the dry ones.

Then gently fold with a spatula until the ingredients are about 80% combined, which means you should still see dry flour in the batter.

The reason why we combine the wet ingredients, and the dry ingredients separately before mixing them together is to minimize mixing. This way, less gluten will develop which will allow the muffins to come out soft and moist, instead of dry and tough.

At this point, add the chopped chocolate, or chocolate chips, and the raspberries to the bowl.

Fold with a spatula as little as possible, just until the ingredients are incorporated.

Resting the muffin batter

Now that the batter is ready, you have two options. First option is to bake the muffins immediately. The second option is to cover the bowl with a towel and let the batter rest for 30 minutes, or even overnight. If resting the batter overnight, make sure to cover it with plastic wrap and place it in the fridge.

The reason why you would consider doing that, is that it gives the muffins a beautiful rise when they bake. As the muffin batter sits, the starches in the flour have a chance to absorb more moisture from the liquid in the batter, causing them to swell.

While this step is not necessary, it can help you obtain those tall bakery style muffins with their characteristic tenderness.

If you choose to skip this step, or if you have already rested the batter, simply spoon the muffin batter into the muffin liners in the muffin tin or cupcake pan, and bake in the oven.

Before baking you can sprinkle a couple tablespoons of chocolate chips or melted chocolate over the muffins.

What’s the best way to bake muffins

If you are looking for tall beautiful muffins, the best way to bake them is to place them in the pre-heated 425ºF oven and set a 7 minute timer.

Then, lower the temperature to 350ºF to finish baking. It can take another 13 to 15 minutes to finish baking. Estimate total time should be around 20 to 22 minutes, but can be longer or less depending on your oven. Make sure to check by inserting a toothpick in the batter, if it comes out clean, you can remove them from the oven.

Let the muffins cool down on a wire rack for a few minutes before serving. They are best served fresh out of the oven.

How to store Raspberry White Chocolate Muffins

The best way to store these muffins is by placing them in an airtight container and leaving them at room temperature for up to 1 day. If keeping for longer than a day, refrigerate them for up to 4 days.

To serve, let them come to room temperature or place them in the toasted oven for a few minutes.

Another great option is to freeze these muffins to have them on the go.

To freeze them, simply place them in a freezer bag or airtight container. Freeze for up to 2 months. To serve, you can thaw in the fridge overnight, or at room temperature for one hour.

To re-heat the frozen muffins, you can use the microwave or the oven. If using the microwave, wrap the muffins with a paper towel and microwave for 15 second intervals. And if using the oven, wrap each muffin in foil, and bake in a 350ºF oven for 10 to 15 minutes until the muffins are completely thawed inside.

In addition to being a delicious dessert, these muffins are a great way to get your daily serving of fruit. Raspberries contain powerful antioxidants, vitamins, and minerals that are essential for good health. And when combined with rich white chocolate, these muffins become a nutritions indulgent snack.

They can be served for breakfast, or for afternoon tea time. And if you refrigerate the batter overnight, you can bake them in the morning to have the freshest muffins possible.

Raspberry and White Chocolate Muffin Variations

Here are some ways you can modify this muffin recipe:

• Use any other berries, you can substitute the raspberries for blueberries, chopped strawberries, or chopped cherries.
• You can substitute the white chocolate for dark or milk chocolate instead.
• Add a dash of almond extract, about 1/4 tsp, to give these muffins a delicious almond taste, since it goes so well with raspberries.
• Grate some lemon zest and add to the muffin batter to brighten it up with a lemony taste.

If you like this recipe, you may also like:

• Double Chocolate Muffins
• Peanut Butter Banana Muffins
• Almond Raspberry Cake
• Almond Cherry Bars
• Mango Cupcakes
• Lemon Poppy Seed Cupcakes

If you make these Raspberry White Chocolate Muffins, tag me on instagram or comment below, I love to see your creations and hear from you!

Raspberry and White Chocolate Muffins

Camila Hurst

Raspberry and White Chocolate Muffins are a delicious treat packed with juicy raspberries and sweet white chocolate, creating the ultimate flavor combination.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 16 muffins

Calories 195 kcal

Ingredients

  

Raspberry White Chocolate Muffins

• 2 1/4 cup all-purpose flour (287 grams)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sugar 200 grams
• 1 cup greek yogurt 240 grams
• 2 large eggs
• 1/3 cup vegetable oil 78 ml
• 1/4 cup whole milk 60 ml
• 2 tsp vanilla extract
• 1 cup raspberries 125 grams, fresh or frozen
• 2/3 cup white chocolate chips or chopped 112 grams

Instructions

 

Raspberry White Chocolate Muffins

• Pre-heat the oven to 425ºF.
• In a large bowl mix the flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
• In another bowl mix the greek yogurt, eggs, oil, milk, and vanilla. Whisk to combine.
• Pour the wet ingredients over the dry mixture.
• Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
• Add the raspberries and white chocolate in. Fold gently to combine.
• Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
• Spoon the muffin batter into the muffin pan lined with cupcake papers.
• Top with more white chocolate if desired.

Baking

• Bake in the pre-heated 425ºF oven for 7 minutes.
• Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
• Let the muffins cool down before serving.

Storage

• Store at room temperature in a container with a lid for 1 day. Place it in the fridge if storing for longer, and let it come to room temperature or place briefly in a toaster oven before serving once the muffins have been refrigerated.
• To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months.
• To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.
• You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw.
• The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.

Notes

Raspberries: if using frozen raspberries, do not thaw, just add them as is to the batter. It’s a good idea to break them up a bit if they are clumped up together.

Vegetable oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.

Keyword muffins, raspberry, white chocolate