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TheseRaspberry and White Chocolate Muffinsare perfect for breakfast or dessert. The fresh tart berries pair well with the sweet white chocolate, creating a deliciously moist treat that the whole family will love.
Is there anything better than fresh, warm muffins for breakfast? Muffins are delicious treats to make in the morning. They are great for grab-and-go breakfast, in lunch boxes, or for a mid-afternoon snack.
The best part is that there are so many different ways and varieties to make them. We love keeping bags ofchocolate muffinsorbanana bread muffinsin our freezer for busy mornings.
Jump to:
- Why You'll Love This Raspberry Muffin Recipe
- Main Ingredients
- How to Make Raspberry White Chocolate Muffins
- Tips and Variations
- Storage Recommendations
- FAQs
- More Easy Muffin Recipes
- Recipe
Why You'll Love This Raspberry Muffin Recipe
Trust me, and add these raspberry muffins to that list. There's something magical about the juicy berries and creamy white chocolate combo, especially when nestled in a fluffy muffin.
- One-bowl recipe.This recipe can be prepared quickly, making it perfect for any time of day.
- Soft and fluffy.The texture is similar to cake and tastes so delicious. Each one has a soft and tender crumb.
- Freezer-friendly.Keep a bag of these delicious muffins in your freezer to thaw and enjoy whenever you want.
Main Ingredients
This white chocolate raspberry muffin recipe uses essential ingredients common in most pantries.
- All-Purpose Flour- Use the fluff and spoon method to avoid adding too much flour to the batter. Seehow to measure flourif you are unsure.
- Granulated Sugar- Sweetens the muffin batter.
- Baking Powder- Allows the muffins to rise as they bake.
- Buttermilk- Regular milk can be substituted. You can also make your buttermilk by combining milk with one tablespoon of lemon juice or white vinegar. Let it sit until it curdles before adding it to the mix.
- Salted Butter- Unsalted butter will also work; add a pinch of salt to the batter.
- Eggs- Adds moisture and holds the ingredients together.
- Vanilla Extract- Gives more flavor.
- Raspberries- Fresh berries are best in this recipe. If you use frozen berries, thaw and drain their juices before adding them to the rest of the batter.
- White Baking Chips- Any brand that you have or prefer will work. White chocolate chunks or milk chocolate chips are also a great option.
- Powdered Sugar- Used to make a sweet glaze.
- Whole Milk- Thin the glaze until it can be drizzled over each sweet muffin. Heavy cream can also be used.
- Tools- Mixing bowl, measuring spoons, mixing utensils, muffin tin, muffin liners, wire rack
How to Make Raspberry White Chocolate Muffins
These raspberry and white chocolate muffins are easy and delicious to make in minutes. Put on your apron and let the aroma fill your kitchen with warmth and happiness.
- Mix the dry ingredients.Stir flour, granulated sugar, and baking powder in a large bowl. Create a "hole" in the center of the ingredients.
- Add the wet ingredients.Whisk together the buttermilk, melted butter, eggs, and vanilla. Pour the wet ingredients into the center of the dry ingredients, then mix until a smooth batter forms.
- Stir in mix-ins.Gently fold the raspberries and white chocolate chips into the batter so they do not get crushed.
- Bake and cool.Fill the muffin tins ⅔ full with batter. Bake until a toothpick inserted in the center comes out clean and the edges are lightly brown. Remove and then let them cool before adding the glaze.
Tips and Variations
- Do NOT over-mix your batter! This can make your fluffy muffins tough.
- No cupcake liners? Spray the muffin pan with a non-stick baking spray. Use a paper towel to wipe out the excess before filling with the muffin mixture.
- Fill the liners neatly. Use a large cookie scoop to "spoon" the batter into each one.
- All ovens bake differently. Before the timer goes off, check the muffins by inserting a toothpick into the center. The muffins are done if it comes out with just a few moist crumbs on them.
- Enhance the flavor. Add toasted coconut, chopped nuts, or lemon zestto the batter before baking.
Storage Recommendations
On the Counter- Keep leftover muffins in a loosely covered container on the counter at room temperature for 2-3 days. The glaze will also start to soak into the tops of the muffins after a day or two.
In the Freezer- Store theunglazedmuffins in an airtight container and freeze for up to 3 months. Thaw them at room temperature and heat each muffin in a microwave for 10-15 seconds before serving.
BruCrew Tip:Do not add the glaze if you plan to freeze these muffins. Add it to the muffin tops once you thaw them out.
FAQs
Can I use other berries?
Feel free to experiment with your favorite berries, like blueberries or blackberries. The key is to maintain that perfect balance of sweetness and tartness.
Can I use frozen raspberries instead of fresh ones?
If fresh raspberries are not in season or readily available, you can also use frozen raspberries. Thaw and drain them thoroughly before folding them into the batter. You might also want to toss a little bit of flour on them to prevent excess moisture from the juicy raspberries.
Can I make mini muffins with this recipe?
Yes, adjust the baking time for mini muffins to around 12-15 minutes. Keep an eye on them, and when a toothpick inserted into the center comes out clean, they're ready to be devoured.
More Easy Muffin Recipes
- Orange Muffins
- Double Chocolate Banana Muffins
- Peanut Butter Chocolate Chip Muffins
- Carrot Cake Muffins
- Peanut Butter Banana Muffins
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Recipe
Raspberry and White Chocolate Muffins
Yield: 18 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
TheseRaspberry White Chocolate Muffinsare perfect for breakfast or dessert. The fresh tart berries pair well with the sweet white chocolate, creating a deliciously moist treat that the whole family will love.
Ingredients
For the Muffins
- 2 cups all-purpose flour, spooned and leveled
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 cup buttermilk, room temperature
- ½ cup (1 stick) salted butter, melted and cooled
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups rough chopped raspberries (chop then measure)
- 1 cup white baking chips
For the Glaze
- 1 cup sifted powdered sugar
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Line a muffin tin with liners or spray with non-stick baking spray and set aside.
- In a large bowl, stir together the flour, sugar, and baking powder. Make a well in the center of the ingredients.
- Whisk together the buttermilk, melted butter, eggs, and vanilla until combined and smooth.
- Stir it into the dry ingredients until the batter comes together, and everything is combined. Use the whisk on the side of the bowl to remove any excess batter.
- Use a rubber spatula to stir in the raspberries and baking chips gently. Fill the muffin tins ⅔ of the way full with the batter and place in preheated oven for 20-25 minutes. The edges will be lightly brown, and the center should spring back under your finger.
- Let the muffins cool on a wire rack until cool to the touch.
- In a small bowl, whisk the powdered sugar, vanilla, and milk until the desired consistency is reached. Drizzle over the tops of the cooled muffins.
Notes
- Do NOT over-mix your batter! This can make your fluffy muffins tough.
- No cupcake liners? Spray the muffin pan with a non-stick baking spray. Use a paper towel to wipe out the excess before filling with the muffin mixture.
- Fill the liners neatly. Use a large cookie scoop to "spoon" the batter into each one.
- All ovens bake differently. Before the timer goes off, check the muffins by inserting a toothpick into the center. The muffins are done if it comes out with just a few moist crumbs on them.
- Enhance the flavor. Add toasted coconut, chopped nuts, or lemon zestto the batter before baking.
Nutrition Information:
Yield: 18Serving Size: 1
Amount Per Serving:Calories: 130Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 100mgCarbohydrates: 25gFiber: 1gSugar: 13gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
*This post was first published in July 2013. It was updated and then republished in December 2023.
More Muffins and Scones
- Salted Caramel Scones
- Pumpkin Cream Cheese Muffins
- Orange Muffins
- Pumpkin Spice Scones
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Beth
My spouse and I stumbled over here different
page and thought I should check things out.
I like what I see so i am just following you. Look forward to looking over your web page yet again.Reply
Heather @ French Press
two of my favorites in muffin form - YUM!
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Becca @ Crumbs and Chaos
Raspberries and chocolate are one of my fave combos AND you don't even need a mixer - I'm SOLD!! I'm gonna to make these soon with all the fresh raspberries we have around here 🙂
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Tina @ Tina's Chic Corner
I want these muffins! I love using Bisquick...just used it my peanut butter cookies. I adore your pictures. 🙂
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Crystal
YUM! Stopping by from the Friday Flair link party! Would love to have you also link this up at the Ladies Only Blog Share Link Party. Our theme is Red, White & BBQ! 🙂
http://mommifried.com/ladies-only-blog-share-link-party-red-white-bbq/
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Chels R.
Muffins are one of my favorite breakfast eats and raspberries are one of my fave berries! I'm gonna have to whip these up as soon as I get my hands on more raspberries.
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Elizabeth @ Confessions of a Baking Queen
Sounds like you have been busy with that wedding cake today! Hope all goes well. These muffins look gorgeous- raspberries have been SOOOO delicious lately and the price went from $3.99 to 2 for $4 to $.99 now at my local market.. WOO HOO!!
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Nicole @ Young, Broke and Hungry
These muffins sound so easy! Perfect for a quick morning on the go.
Reply
Jocelyn Brubaker
Yes, they really would be!! 😉
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Melissa
Your raspberry muffin recipe looks yummy!
Love the Strawberry Chocolate Cheesecake!Reply
Jocelyn Brubaker
Thanks Melissa!! 🙂
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Tieghan
I LOVE empty houses! Have fun and good luck!
These muffins look killer and I could go for on now! Happy 4th!
Reply
Jocelyn Brubaker
Thanks! I'm quite excited about the quiet house for sure! Although I'll miss the delish food!! Eat a bunch for me!! Happy 4th to you too!!
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Dorothy @ Crazy for Crust
LOVE these Jocelyn! And I love how easy they are!
Reply
Jocelyn Brubaker
Thanks Dorothy!! 😉
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Regan
Thanks for the muffin recipe! They look so light and fluffy, and fresh with the fruit! YUM! And you are just like me......if the house is quiet, I'll putter away half the day enjoying the peace.....then scramble to do the project I had planned! Ha! Gotta love that peace and quiet! It's all I ever asked for when the kids would ask, "Ma! What do you want for your bday/xmas/Mother's day/etc.!" LOL And I don't recall EVER getting it! Dang! LOL
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Jocelyn Brubaker
You're welcome!! Yes, quiet is almost non existent when there are children around! 😉
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Kentuckylady717
CORRECTION on above msg...should have said I AM SURE INSTEAD OF I AM SUE !!! SORRY ABOUT THAT..... WE COULD USE AN EDIT BUTTON ON HERE 🙂 THE PRINTING IS SO SMALL, SOMETIMES I MISS SEEING MISTAKE TILL IT'S TOO LATE TO CORRECT IT 🙁
Reply
Jocelyn Brubaker
haha, no worries! And yes, an edit button would be nice!
Reply
Kentuckylady717
These muffins look delicious.....I must try them 🙂
Can you please show us a picture of your wedding cake after it's finished ? Would love to see it....I am sue it is beautiful.....Reply
Jocelyn Brubaker
Thank you! I will probably share sneak peaks of the cake on instagram if you want to follow me there.
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Holly @ EatGreatBEGreat
These muffins sound fantastic and I love that they use bisquick (so easy!).
Reply
Jocelyn Brubaker
Thanks Holly!! 😉
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Happy Valley Chow
Awesome recipe! Those sound absolutely delicious 🙂
Reply
Jocelyn Brubaker
Thanks so much!! 😉
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Brenda @ SweetSimpleStuff
Enjoy your quiet day ... I'm sure the cake will be beautiful! Raspberries and chocolate go together so well ... thank you for the easy recipe 😉
Reply
Jocelyn Brubaker
Thanks Brenda!! 😉
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Marcie
Wow, you make wedding cakes?! I'm even more impressed. I don't think I'd ever have the patience for the detail and decorating that comes with it! I love fresh raspberries in muffins, and its always a winner with chocolate chips! Good luck with the cake & happy 4th!
Reply
Jocelyn Brubaker
Yup, I make wedding cakes here and there for people. Mostly people I know. Thanks, and Happy 4th to you too! 😉
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Nancy P.@thebittersideofsweet
Raspberry and chocolate are my favorite combination in just about anything! Good luck with the cake!
Reply
Jocelyn Brubaker
Thanks Nancy!! 😉
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Gloria @ Simply Gloria
You sure do have a busy couple days with that cake! (would love to see a bit of this cake, if you happen to put it on Instagram...) I'm baking and preparing a cake as well tomorrow on the 4th. Just bday cake...and I love to go big on any kind of cake!
These muffins look super moist. Your pics really show how the texture is. Can't wait to make these. My kids love muffins.Reply
Jocelyn Brubaker
I sure do! I'm grateful for the quiet house this time! I know what you mean about going big on any cake, me toooooo!! Lol! And thank !!
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