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Spectacular Raspberry White Chocolate Muffins on a white rectangular platter

Raspberry White Chocolate Muffins

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My kids inhale my pumpkin, banana and zucchini bread. Plus they never say no to a muffin. My hubby is a different story. Imagine my surprise when the muffin hater in the family praised these Raspberry White Chocolate Muffins! Moist and irresistible!

Spectacular Raspberry White Chocolate Muffins on a white rectangular platter

Raspberry White Chocolate Muffins

As the second polar vortex settled over the states, it was darn cold outside, and a bit drafty inside! The wind was howling and the snow was dancing through the air. This was a perfect time to turn on the oven, and my favorite Raspberry Streusel Coffee Cake seemed a bit daunting for a weekday. I decided to bake up some of these Raspberry Muffins.


 Raspberry White Chocolate Muffins on a rectangular tray with fresh raspberries and a sprig of mint

Tips for Making Muffins from Scratch

The enticing aroma brought Bill into the kitchen, and he immediately asked for a sample. He gave these his hearty endorsement and asked if they were fair game for breakfast….which they were. Bill is not a quick bread or muffin fan, so his response was totally shocking.

  • Whisk together the dry ingredients first, then in another bowl, whisk together the wet ingredients.
  • PRO-Tip: The goal is to not overmix the batter, so dump the dry ingredients into the wet ingredients and mix until just combined.
  • Do not use a mixer or beat the mixture. I use a rubber spatula to prevent overmixing.
  • IF you overmix, your muffins will bake up with peaked tops instead of rounded tops. They will also have tunnels instead of consistently fine crumb.
  • Fill your muffin tins about 2/3- 3/4 full giving them room to rise.
  • Bake until a toothpick inserted into the middle of the muffin comes out clean.
  • After cooling in the pan for 5 to 10 minutes to allow the muffins to firm up, then they can be transferred out of the tin onto a cooling rack to finish cooling. They can also be sampled warm.
  • The buttermilk adds a lovely tenderness and the plump raspberries bring a touch of tartness which was balanced by the sweet white chocolate. I prefer using discs (mine were Guittard) or chunks over chips in this raspberry muffins recipe for a bigger dose of white chocolate in each bite.

More Tasty Bread Recipes:

Plus try these yummy Cherry Muffins, Cornbread Muffins, and Zucchini Muffins.

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins

Tender raspberry muffins with white chocolate chunks!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 14 muffins

Ingredients

  • 3 cups flour
  • 3/4 cups sugar
  • 1/4 cup brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2/3 cup white chocolate disks (or chunks)
  • 1 1/2 cups fresh raspberries

Instructions

  1. Line muffin tins with 14 cupcake paper liners and set aside. Preheat oven to 425º.
  2. Whisk together dry ingredients in a large bowl. In another bowl, whisk together eggs, buttermilk, oil and vanilla. Add liquid mixture to dry ingredients and mix with a spoon or rubber spatula till just combined. Carefully fold in white chocolate and raspberries.
  3. Scoop out batter to almost fill each muffin cup. Then bake for 5 minutes. Decrease oven temperature to 375º and bake for another 13-15 minutes or till toothpick inserted in center comes out clean.
  4. Cool in pans for a 5-10 minutes, then remove to wire rack to continue cooling.

Nutrition Information:

Yield:

14

Serving Size:

1 muffin

Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 267mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 5g

And look who I finally got to meet in person while down in Florida…sweet Lora and her just as wonderful mom, Lizzie. These two are treasures…and beautiful inside and out!

Lunch with blogger friends Lizzie and Lora
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48 comments on “Raspberry White Chocolate Muffins”

  1. What a superbly perfect combo of flavors! Raspberries are my absolute favorite fruit to pair with any chocolate! Thanks for sharing! Pinned with love!
    Ro

  2. These look like the perfect way to do breakfast. I could even have one for dessert I’m thinking. I keep wanting to participate in #TwelveLoaves and somehow don’t get to it. I’m going to do something this month though. Or I’m going to try harder 🙂

  3. Oh Liz, your photos are just beautiful. I love muffins morning, noon, and night and I know that these would disappear very quickly in my household.

  4. Hey I’m thinking of baking these and i had a question. When you change the temp, do u remove the muffins until the temp is set and put them back inside? Just a little confused.

  5. I love the muffin, but can they be made with frozen raspberries, or would I have to defrost them?

    • Hi, Lulu,
      I’d add them frozen, but you may need to add a minute or two to the baking time. Defrosting them would add red streaks to the batter and might mess up the dry to liquid ratio 🙂 Great question!

  6. Perfect-looking muffins….what a delicious combo!!

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