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 muffin recipe is so good that we’ve been baking it repeatedly lately.
Table of contents
Why will you love this recipe?
- Delicious: Combining sweet white chocolate pieces with tart and juicy raspberries is always a good idea. Check out this White Chocolate and Raspberry Cake, the Raspberry Tartlets, or the White Chocolate and Raspberry Loaf Cake; they are all excellent.
- Crumb: Fluffy and tender crumb, moist and not crumbly at all.
- Pantry ingredients: I honestly never have to go shopping to bake this easy raspberry muffin recipe; I always have frozen raspberries in the freezer and chocolate in the pantry. And all the rest are regular ingredients that most people have in their pantries.
- Quick and easy recipe: You will be able to whip up the batter in just a few minutes; you will not even need an electric mixer; a fork will do just fine.
- Always use a digital kitchen scale in baking, precision matters (Amazon affiliate link).
- Room temperature: Make sure that the ingredients (egg, buttermilk, oil) are at room temperature. They will form an emulsion that will trap the air when they are, 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 the large one (or about ¾ of a large egg).
- 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.
- 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).
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 over stirred the batter. Only mix it shortly; 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; it’s normal when you refrigerate muffins.
Freeze in an airtight container for about 3-4 months. Freezing the white chocolate and raspberry muffins on a tray is preferable. Once solid, you can transfer them to a freezer-safe container or freezer bag. This will ensure that they will not stick together when frozen.
More fluffy muffins
White Chocolate and Raspberry Muffins
- Muffin tins
- Paper cases
- 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
- 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.
- 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.