Raspberry White Chocolate Muffins are tender, fluffy, and irresistible! With a rich, buttery crumb and a crisp, sugary top, these delicious muffins are sure to be a family favorite.
These tender muffins are loaded with fresh juicy raspberries and creamy white chocolate chips that make for a perfectly balanced and flavorful treat. Full-fat buttermilk is the “secret ingredient” that makes them moist, tender, and even better than your favorite bakery.
Muffins freeze beautifully, and this easy recipe is a perfect meal prep solution for busy mornings or a school lunchbox. They are also great for surprise visitors. Keep a bag of these delicious treats in the freezer, and you will always be ready for company!
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Why You Will Love This Recipe:
- These bakery-style muffins are super rich and fluffy. Full-fat buttermilk is the secret ingredient that makes for the perfect tender muffin.
- Like my Cinnamon Muffins, Apple Cranberry Muffins, and Oatmeal Muffins recipes, these tasty treats are great for meal prep or surprise weekend visitors. With a bag of these easy raspberry muffins in the freezer, you will always be ready for guests!
- Stuffed with sweet white chocolate and juicy berries, this is an easy recipe that your whole family will love.
Ingredient Notes and Substitutions:
- All-purpose flour: Forms the base of these fluffy muffins.
- Baking soda and baking powder: The leaveners that help the muffins rise.
- Salt: I always recommend a pinch of salt in baked goods. It won’t make them salty, but it will elevate all the other flavors and keep them from being bland.
- Butter: Melted butter gives us the rich, tender crumb.
- White sugar: Using all white sugar keeps these bakery style muffins light and airy. You can substitute half brown sugar, but this will produce denser, more moist muffins that are caramel in color.
- Eggs: I used large eggs in this recipe.
- Buttermilk: Buttermilk is the secret ingredient for tender fluffy muffins. You can substitute whole milk if you don’t have buttermilk on hand. You can also make your buttermilk by adding a splash of lemon juice to regular milk and allowing them to sit together for about 10 minutes before adding that to the recipe. Use about 2 teaspoons of lemon juice for the ¾ cup of milk called for in this recipe.
- Vanilla extract: Adds a subtle depth of flavor and yummy smell to the muffin batter.
- Fresh raspberries: I recommend fresh raspberries for this recipe. Raspberries are very delicate, and typically frozen raspberries will be mushy when thawed. I do include notes in the FAQ section for using frozen raspberries if that’s what you have on hand.
- White chocolate chips: You can substitute chopped chunks of white chocolate.
- Turbinado sugar: This gives the muffins a nice crispy top.
Complete measurements are in the recipe below.
How to Make Raspberry White Chocolate Muffins:
- Preheat the oven to 425 degrees F. Add muffin liners to each well of a 12-cup muffin tin.
- Add the flour, baking soda, baking powder, and salt to a large bowl. Stir well to combine the dry ingredients.
- In a separate large mixing bowl, add the sugar and melted butter. Whisk well to combine. Add the eggs, vanilla, and buttermilk and whisk again until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. A few small lumps may remain.
- Add fresh raspberries and white chocolate chips to the muffin batter and gently fold them in.
- Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin pan. Fill each muffin cup to just below the top of the liner.
- Sprinkle a generous pinch of turbinado sugar on top of each muffin. You can also sprinkle the tops with a few more white chocolate chips if desired.
- Bake the muffins in the preheated oven for 6 minutes. After 6 minutes, turn the oven temperature down to 350°F, and continue baking for 10-12 more minutes. They are done when the edges are light golden brown and a toothpick inserted into the middle comes out clean.
- Serve warm or at room temperature.
Serving suggestions:
Serve these simple muffins with a beautiful fresh fruit salad, a rich and cheesy frittata, and some southern fried potatoes and onions for an unbelievable lazy weekend brunch. To up the fruit factor, try slathering them with homemade blackberry jam!
Recipe Variations:
This recipe is perfect for variations. Feel free to get creative!
- Substitute any of your favorite fresh berries in this recipe for endless delicious combinations. Try fresh strawberries, blueberries, or blackberries. Chopped-up fresh cherries would be delicious too.
- Don’t like white chocolate chips? Substitute dark chocolate, milk chocolate, or semi-sweet chocolate chips. I think strawberries and dark chocolate sounds like a decadent combination!
- Add some chopped nuts for even more great flavor and texture.
Make It Ahead:
This easy muffin recipe can be made ahead for company or quick weekday breakfasts. Simply make them at your convenience and let them cool completely on a wire rack.
You can leave them out for several hours before needing to store them. If you are making them a day or more in advance, follow the storage instructions below to keep them moist and delicious for later!
Pro tip:
If you plan to make these ahead more than a few hours, I recommend leaving off the turbinado sugar. Straight from the oven, the turbinado sugar creates a delicious, crispy muffin top, just like your favorite bakery. When you store the muffins in a container, the sugar can lose its crispiness and make the top soft and sticky. They will still be delicious without it.
How to Store Leftovers:
Muffins are perfect for meal prep and store beautifully. First, let them cool completely on a wire rack before storing them. When at room temperature, store the leftovers in a single layer in an airtight container for 3-4 days.
Keep the container in a cool, dry place (like the pantry or countertop) and out of direct sunlight. If you need to stack them for storage, put folded paper towels between them to keep them from sticking together.
For longer storage, put them in a freezer bag and store them in the freezer for up to 3-4 months.
Recipe FAQs:
I recommend fresh raspberries for the best muffins. Raspberries are very delicate, and frozen raspberries often turn mushy when thawed. However, if frozen raspberries are what you have on hand, you can certainly give it a try!
I recommend letting the raspberries thaw and then patting them carefully with paper towels to remove as much excess moisture as possible before adding them to the muffins. Fold them in gently to avoid them completely falling apart.
Absolutely! They are the perfect make-ahead breakfast or snack. Follow the detailed instructions above for making them ahead and storing them.
First, make sure to measure all your ingredients correctly. I use the scoop and level method of measuring flour to keep my baked goods light, fluffy, and delicious.
Second, use buttermilk! Buttermilk is slightly acidic, and when you use buttermilk and start the muffins off in a hot oven, this will help them rise higher. Buttermilk will not give them an acidic flavor, but it will give them an extra rich and tender crumb.
Of course! This recipe is great for customizing, and you can swap the white chocolate chunks for any chocolate of your choice. See the section on Recipe Variations for more great ideas!
Expert tips and tricks:
Buttermilk is a perfect ingredient to use in baked goods. Buttermilk is slightly acidic and reacts with the baking soda in this recipe to create extra fluffy and tender muffins. They don’t taste sour or tangy; they have a buttery sweet flavor. If you don’t have buttermilk available, you can substitute regular milk!
Starting these muffins in a hot oven helps them rise quickly and create a nice domed top. Make sure not to let them bake for longer than 6 minutes at 425°F, or they will burn.
More Delicious Muffin Recipes:
Looking for the perfect muffin? This delicious raspberry muffin recipe is just one of our favorites. Check out more amazing sweet and savory muffin recipes:
For other recipes to round out your breakfast table, see our entire collection of simple and delicious breakfast recipes.
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Raspberry White Chocolate Muffins Recipe
Equipment
- Muffin pan
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- 1 cup white sugar
- 2 eggs
- ¾ cup buttermilk
- 1½ teaspoons vanilla extract
- 1 cup fresh raspberries
- ¾ cup white chocolate chips
- 2 tablespoons Turbinado sugar
Instructions
- Preheat the oven to 425°F. Add muffin liners to each well of a 12-cup muffin tin.
- Add the flour, baking soda, baking powder, and salt to a large bowl. Stir well to combine the dry ingredients.
- In a separate large mixing bowl, add the sugar and melted butter. Whisk well to combine. Add the eggs, vanilla, and buttermilk and whisk again until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. A few small lumps may remain.
- Add fresh raspberries and white chocolate chips to the muffin batter and gently fold them in.
- Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin pan. Fill each muffin cup to just below the top of the liner.
- Sprinkle a generous pinch of turbinado sugar on top of each muffin. You can also sprinkle the top of the muffins with a few more white chocolate chips if desired.
- Bake the muffins in the preheated oven for 6 minutes. After 6 minutes, turn the oven temperature down to 350°F, and continue baking for 10-12 more minutes. The muffins are done when the edges are light golden brown and a toothpick inserted into the middle comes out clean.
Brenda Perry
I used gluten free 1 to 1 flour in this recipe and did not change anything else. These are the best muffins I have ever tasted. I plan to make a bunch for our Christmas brunch.
Sharon Rigsby
Hi Brenda, I am so glad you liked it, and thanks for sharing your experience using gluten-free flour. I’m sure that will help some of my gluten-free followers.
All the best,
Sharon