Raspberry White Chocolate
These Raspberry White Chocolate Muffins are soft, fluffy, and bursting with juicy raspberries and creamy white chocolate chunks in every bite! Perfect for breakfast, brunch, or a sweet snack, these muffins are easy to make and can be customized with seasonal variations. They store well and freeze beautifully, so you can always have a bakery-style treat ready to enjoy. Follow my pro baking tips for high-domed muffins and learn how to make them gluten-free, dairy-free, or lower in sugar. Quick, delicious, and family-approved—these muffins are a must-try! 👩🍳💕
Equipment
- Mixing Bowls – One large and one medium for wet and dry ingredients.
- Measuring cups & spoons : For precise ingredient measurements.
- Kitchen Scale (Optional) – For accurate flour and sugar measurements.
- Whisk – For combining wet and dry ingredients smoothly.
- Spatula or Wooden Spoon – For gently folding in the raspberries and white chocolate.
- Sifter (Optional) – To aerate flour and prevent clumps.
- 12-Cup Muffin Tin – The standard size for perfectly portioned muffins.
- Muffin Liners or Parchment Paper Liners – Helps with easy removal and prevents sticking.
- Ice Cream Scoop or Large Spoon – For evenly distributing batter into muffin cups.
- Oven – Preheated to the right temperature for perfect baking.
- Oven Thermometer (Optional) – Ensures accurate oven temperature.
- Toothpick or Cake Tester – To check if muffins are fully baked.
- Cooling Rack – Allows muffins to cool evenly and prevents sogginess.
- Airtight Container or Ziplock Bags – For storing muffins at room temperature or in the fridge.
- Plastic Wrap or Freezer Bags – If freezing muffins for later.
Ingredients
Dry Ingredients:
- 2 cups 250g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup 115g unsalted butter, melted and slightly cooled
- ¾ cup 150g granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup 120g plain Greek yogurt (or sour cream)
- ½ cup 120ml milk
Add-ins:
- 1 cup 150g fresh or frozen raspberries (do not thaw if frozen)
- ¾ cup 130g white chocolate chips or chopped white chocolate
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells with butter or nonstick spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
Step 3: Combine Wet Ingredients
- In a separate mixing bowl, whisk together the melted butter and sugar until smooth. Add in the eggs, vanilla extract, Greek yogurt, and milk, mixing until fully combined.
Step 4: Bring It All Together
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix—this ensures a light and fluffy texture.
Step 5: Fold in Raspberries & White Chocolate
- Gently fold in the raspberries and white chocolate using a spatula. If using frozen raspberries, be extra gentle to prevent them from bleeding into the batter.
Step 6: Fill the Muffin Cups
- Using a spoon or ice cream scoop, evenly divide the batter between the muffin liners, filling each about ¾ full.
Step 7: Bake to Perfection
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
Make Ahead & Storage Tips
Make Ahead:
These muffins are great for meal prep! You can prepare the batter a day in advance and store it covered in the refrigerator. When ready to bake, let the batter sit at room temperature for 10 minutes, then proceed as usual.Storage:
- Room Temperature: Store muffins in an airtight container at room temperature for 2-3 days.
- Refrigerator: For longer freshness, keep them in the fridge for up to 1 week.
- Freezer: Wrap individually in plastic wrap, place in a freezer-safe bag, and store for up to 3 months. Reheat in the microwave for 20-30 seconds.
