Home » Breakfast » Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins

posted by Liz Berg on February 4, 2014 (updated 9/7/24)

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, Raspberry Muffins are perfect for breakfast, brunch, and snacks. They even make a lighter dessert with a little drizzle of vanilla powdered sugar glaze.

Spectacular Raspberry White Chocolate Muffins on a white rectangular platter.

Table of Contents hide

1 Why You Must Make

2 Expert Tips

3 Frequently Asked Questions

4 You May Also Like:

5 Raspberry White Chocolate Muffins Recipe

Why You Must Make

Muffins are basically little cakes, but since they’re muffins not cupcakes, they can be eaten for breakfast!
The raspberry-white chocolate pairing is amazing!
The buttermilk in these muffins makes them moist and tender.

Overhead view of 3 Raspberry White Chocolate Muffins on a rectangular tray with fresh raspberries and a sprig of mint.

Expert Tips

The enticing aroma of this raspberry muffin recipe 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 shocking.

Whisk together the dry ingredients first, then in another bowl, whisk together the wet ingredients.
PRO-Tip: The goal is not to overmix the batter, so dump the wet ingredients into the dry ingredients and mix until just combined.
Do not use a mixer or beat the mixture. I use a rubber spatula to prevent overmixing.
It’s OK to see some small amounts of dry ingredients.
If you overmix, your muffins will bake with peaked tops instead of rounded ones. They will also have tunnels instead of a consistent fine crumb.
Fill your muffin tins about ⅔-¾ 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.
PRO-Tip: To make one cup of a buttermilk substitute from scratch, add one tablespoon of lemon juice or a neutral-flavored vinegar like white or apple cider, to a liquid measuring cup. Fill the cup to the 1 cup mark with milk. Stir and let it sit for about 5 minutes or until the milk starts to curdle.

Frequently Asked Questions

How Can You Make Muffins Light and Fluffy?

Make sure your baking powder has not expired. Baking powder has a shorter shelf life than baking soda so it often loses its power before you use it all. Also, make sure to measure properly. Scoop from the tin with a measuring spoon and smooth off the top with an offset spatula or similar tool.
To test, add boiling water to a few teaspoons of baking powder. It should bubble vigorously if it’s fresh.

What Does Buttermilk Do to Muffins?

The lactic acid in buttermilk helps tenderize the muffins. The buttermilk will break down the strands of gluten from the flour.

Can Frozen Raspberries Be Used?

Yes, but keep them frozen until ready to mix them into the batter. If you allow them to thaw, the red juices will stain the batter and make pink streaks in your muffins.

How Do You Make Raspberry Muffins from Scratch?

Here is the basic procedure for making almost any muffin:
Mix the wet ingredients and whisk together the dry ingredients. Stir wet into dry ingredients without overmixing.
Fill muffin tin ¾ full. Bake until they test done (insert a toothpick into the middle of a couple of the muffins. If it comes out clean, they’re done). Cool for 10 minutes, then eat warm or continue cooling on a rack!

How Do You Store Muffins?

You can keep them at room temperature for 1-2 days as long as they are in an airtight container. Add a paper towel to the bottom to absorb any moisture.

They will keep in the refrigerator for up to a week and will freeze well for up to 3 months. Defrost overnight in the refrigerator, then gently warm to serve.