Incredible white chocolate and raspberry muffins - these small treats are tender and fluffy, sweet and tart, and ready in less than 30 minutes.
These white chocolate and raspberry muffins are some of our favorite muffins ever! We love muffins of any kind, but this recipe is so good that we’ve been repeatedly baking it.
Check out more white chocolate and berries combinations: White Chocolate and Raspberry Cake, the Raspberry Tartlets, or the White Chocolate and Raspberry Loaf Cake; they are all excellent.
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Why will you love this recipe?
- Crumb: Fluffy and tender crumb, moist and not crumbly at all.
- Pantry ingredients: I honestly never have to go shopping for baking this easy raspberry muffin recipe; I always have frozen raspberries in the freezer and chocolate in the pantry. The rest are regular ingredients that most people have in their pantries.
- This is a quick and easy recipe. You can whip up the batter in just a few minutes. You do not even need an electric mixer; a fork will do just fine.
Recipe ingredients
- White chocolate: I use a block of chocolate most of the time, but white chocolate chips are fine.
- Raspberries: Frozen raspberries, there is no need to thaw them. Actually, it’s not desirable to thaw them.
- Flour: I like using cake flour to make the baked goods fluffier and softer. However, all-purpose flour is perfectly fine.
- Sugar: I prefer to use fine sugar (also known as caster sugar); it dissolves faster, resulting in fluffier muffins. However, if all you have is granulated sugar, that will be ok.
- Oil: Use a neutral-tasting oil like canola or vegetable oil. Olive oil is not suitable for this recipe.
- Other ingredients: baking powder, egg, buttermilk, and a little bit of salt.
How to bake white chocolate raspberry muffins?
- Preheat the oven and line the muffin cups with muffin liners.
- Chop the chocolate.
- Dry ingredients: Place chocolate, sugar, flour, baking powder, frozen berries, and salt in a large bowl (1).
- Wet ingredients: Whisk the egg lightly in a separate bowl. Add it to the flour mixture. Add buttermilk and oil as well.
- Combine gently with a fork (or a wooden spoon). Don’t overmix; the muffin batter should still be relatively lumpy. A few light streaks of flour are fine; they just should not be too large (2).
- Spoon the white chocolate combo into the prepared muffin tins, filling each to ¾ full (3).
- Bake in the preheated oven for 20-22 minutes until lightly golden. Check with a toothpick or cake tester inserted into the middle of a muffin; it should come out clean.
- Let rest in the pan for about 5 minutes, then transfer to a wire rack to cool completely (4).
Good to know!
Always use a digital kitchen scale in baking; precision matters (Amazon affiliate link).
Room temperature: Ensure the ingredients (egg, buttermilk, oil) are at room temperature. When they are, they will form an emulsion that traps the air, providing the proper structure in the baked goods: fluffy and tender.
Don’t thaw the raspberries; they go directly into the muffin mixture from the freezer.
Don’t overmix the mixture; only stir until no great streaks of flour are visible. The batter should be slightly lumpy with a few light spots of flour. If it’s smooth, you’ve over-stirred it.
Preheat the oven and bake the raspberry white chocolate muffins as soon as the batter is ready. If you leave the unbaked goods waiting, the baking powder will lose its power, and the muffins won’t rise.
The recipe makes 18 regular muffins so you will need one 12-cup muffin pan + one 6-cup one. Or two 12-cup muffin tins or three 6-cup containers. You can also scale the recipe to make only 12 muffins. In this case, use a small egg instead of a large one (or about ¾ of a large egg).
Recipe FAQs
Yes, rinse them gently and dry them with a paper towel before adding them to the batter.
Yes. Use whatever frozen or fresh berries you like. You can also use fresh fruit chopped into smaller pieces (peaches, nectarines, cherries, etc.). Or chopped canned fruit (peaches, apricots, mandarins, etc.).
You can use milk or semi-sweet chocolate chips or chunks.
You overstirred the batter. Only mix it briefly; it should still be relatively lumpy with the occasional streak of flour here and there. Don’t mix it until it’s smooth.
Room temperature: Store in an airtight container; they will be fine for at least three days.
Refrigerate them in an airtight container for 4-5 days. They will be delicious, but the crumb might become a bit stodgier; this is normal when muffins are refrigerated.
Freeze in an airtight container for about 3-4 months. It is preferable to freeze the white chocolate and raspberry muffins on a tray. Once solid, transfer them to a freezer-safe container or freezer bag. This will ensure that they will not stick together when frozen.
More fluffy muffins
Recipe
White Chocolate and Raspberry Muffins
Equipment
- Muffin tins
- Paper cases
Ingredients
- 100 g white chocolate 3.5 oz or ¾ cup white chocolate chips
- 150 g fine sugar 5.5 oz/ ¾ cup
- 300 g flour 10.5/ 2 ½ cups, Note 3
- 3 ½ teaspoons baking powder
- 125 g raspberries frozen 4.5 oz, Note 4
- a pinch of salt
- 1 egg large
- 175 ml buttermilk 6 fl. oz/ ¾ cup
- 125 ml canola oil 4.2 fl. oz/ ½ cup
Instructions
- Preheat the oven to 360°F/180°C. Line the muffin tins with paper liners.
- Chop the white chocolate.
- Dry ingredients: Place the white chocolate, sugar, flour, baking powder, frozen raspberries, and salt in a large bowl.
- Wet ingredients: Whisk the egg lightly. Add it to the dry ingredients. Add buttermilk and oil.
- Combine with a fork. Don’t overmix; the batter should still be relatively lumpy. A few light streaks of flour are fine; they just should not be too large.
- Spoon the batter into the prepared muffin tins, filling each to ¾ full.
- Bake for 20-22 minutes until lightly golden. Check with a toothpick inserted into the middle of a muffin; it should come out clean.
- Rest in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
- The recipe makes 18 regular muffins so you will need one 12-hole + one 6-hole muffin tin. Or two 12-hole tins or three 6-hole tins. You can also scale the recipe to make only 12 muffins. In this case, use a small egg instead of the large one (or about ¾ of a large egg).
- I prefer to use cake flour in baking, but all-purpose flour is also fine.
- The raspberries should be frozen and not thawed. Fresh raspberries are also fine.
Sarah says
Oven temp?
Adina says
Sorry about that, Sarah. 360°F/180°C. I fixed the recipe card.