Raspberry White Chocolate Muffins

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.

Why You Should Make this Easy Muffin Recipe

• 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.

Frequently Asked Questions

Tips for Making Muffins from Scratch

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 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 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 up with peaked tops instead of rounded tops. They will also have tunnels instead of a consistent 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.
• PRO-Tip: To make 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 sit for about 5 minutes or until the milk starts to curdle.

More Easy Muffin Recipes:

• Easy Blueberry Muffins from Sweet C’s Designs
• Cherry Muffins
• Cornbread Muffins
• Zucchini Muffins
• More Breakfast and Brunch Recipes

This recipe was first shared in February 2014. Text was updated in 2021.

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The Recipe:

Raspberry White Chocolate Muffins Recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Yield 14 muffins

Tender raspberry muffins with white chocolate chunks!

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 discs, chunks, or chips
• 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.
3. In another bowl, whisk together eggs, buttermilk, oil, and vanilla.
4. Add liquid mixture to dry ingredients and mix with a spoon or rubber spatula till just combined. Carefully fold in white chocolate and raspberries.
5. Scoop out the 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 until a toothpick inserted in the center comes out clean.
6. Cool in pans for 5-10 minutes, then remove to wire rack to continue cooling.

Notes

You may use frozen raspberries, but keep them frozen until you're ready to mix them into the batter. This will decrease the bleeding of juices into the batter.

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

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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!