Are you ready to make bakery-style muffins, right at home? This Raspberry and White Chocolate Muffins recipe is the best! Loaded with creamy white chocolate and delicious, juicy raspberries, the whole family will love this simple, sweet treat.
I love the tender crumb of these fluffy muffins. Using frozen raspberries means I can bake these treats at any time, making them a great breakfast or a simple snack. The sweet white chocolate chips pair with the tart raspberry flavor of real berries perfectly. There's nothing like a warm muffin straight out of the oven when it comes to this great option!
All you need are a few simple ingredients to get started on this great recipe, and before you know it, you'll be enjoying homemade, bakery style muffins in no time at all. Pair this perfect muffin with a hot cup of coffee for a morning pick-me-up!
Speaking of great muffin recipes, add these Dairy Free Blueberry Muffins and these Triple Chocolate Muffins to your baking radar.
Ingredients
- All-purpose flour - The main ingredient to make the muffin batter.
- Sugar - Adds sweetness to the muffins.
- Baking powder - Gives these delicious muffins their light and fluffy texture.
- Baking soda - Combined with baking powder this helps the muffins rise.
- Salt - Salt enhances the other flavors of the muffins.
- Eggs - Bind the wet ingredients and dry ingredients together.
- Whole milk - Milk adds moisture to the muffins.
- Vanilla extract - Adds flavoring to the topping.
- Coconut oil - Adds a nice healthy fat to these moist muffins and keeps them from drying out while baking.
- ​Raspberries - I use frozen raspberries for this easy muffin recipe.
- White chocolate chips - Using rich white chocolate adds the perfect hint of sweetness.
- Powdered sugar - Used with the milk and vanilla to make the glaze topping.
See the printable recipe card below for quantities.
How to Make Raspberry White Chocolate Muffins
Preheat the oven to 375 degrees. Add muffin liners to a muffin tin, then spray with nonstick cooking spray.
Step One: In a large mixing bowl, whisk the first five ingredients.
Step Two: In a large measuring cup, combine the eggs, milk, vanilla extract, and oil. Stir. Add the wet ingredients to the bowl with the dry ingredients. Stir.
Step Three: Add the raspberries and chocolate chips.
Step Four: Carefully fold them in. You don't want to squish the berries.
Step Five: Fill the muffin cups with the batter. They will be about â…” full.
Step Six: Put the pan in the oven and bake for 15-20 minutes, until the tops of the muffins are golden brown.
Step Seven: Let the cupcakes cool down completely on a wire rack. Meanwhile, make the glaze.
Step Eight: Drizzle with the homemade vanilla glaze.
Top Tip
​Don't overmix the muffin mixture. Stir gently until the ingredients are just combined, then add to the liners and bake. Overmixing muffins will make them dense.
Substitutions
- Vegetable oil - This can be used in place of coconut oil.
- White chocolate - If you don't have chips, you can use white chocolate chunks.
Variations
- Fresh raspberries - If you want to use fresh raspberries instead of frozen, go for it!
- Fresh berries - You can also use other types of juicy berries, like blueberries.
- Toppings - Instead of adding a glaze to these muffin tops, you could add a mixture made of cinnamon sugar. You can also melt white chocolate and drizzle it over the top of these easy raspberry muffins.
- Chocolate - If you're not a fan of the white baking chips, use semi-sweet chocolate chips instead.
See these Raspberry and White Chocolate Cookies for another one of my favorite desserts!
Equipment
To make this white chocolate raspberry muffins recipe, you'll want to have a muffin pan, muffin liners, a mixing bowl, a wooden spoon or spatula, and a large measuring cup.
Storage
The best way to store leftovers of this white chocolate muffins recipe is to let the muffins cool to room temperature, and then store them in an airtight container. You can keep them stored in the fridge or at room temperature.
You can also freeze the muffins for later!
Common Questions
Frozen fruit works great because it holds its shape better when it's being mixed into the batter. That being said, you can use fresh fruit as well - just be careful that you're folding in the fruit or berries and not mixing too much, as that will break it into pieces.Â
Yep! Follow the recipe, and swap out the raspberries for the blueberries - that's it!Â
Related
Looking for other recipes like this? Try these:
- Orange Poppy Seed Muffins
- Dairy Free Blueberry Muffins
- Banana Blueberry Oat Muffins
- Little Bites Muffin Recipe
📖 Recipe
Raspberry and White Chocolate Muffins Recipe
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup whole milk
- 2 teaspoon vanilla extract
- â…“ cup coconut oil melted
- 1 cup raspberries frozen
- ½ cup white chocolate chips
Vanilla Glaze
- ½ cup powdered sugar
- 2 teaspoon milk
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 375. Line a muffin tin with paper liners and spray with cooking spray.
- In a large bowl, whisk together the first 5 ingredients.
- In a large measuring cup, combine the eggs, milk, vanilla, and oil. Stir to combine.
- Add the wet ingredients to the dry ingredients, stirring to combine.
- Fold in the raspberries and chocolate chips.
- Fill the prepared muffin tin with the batter.
- Bake for 15 to 20 minutes, until the muffins are golden brown and spring back when lightly touched.
Optional Glaze
- Stir together the powdered sugar, milk, and vanilla. Drizzle over the cooled muffins.
Nutrition
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