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    Where Is My Spoon > Recipes > Sweets > Muffins and Cupcakes

    White Chocolate and Raspberry Muffins

    Published by: Adina May 11, 2022 ยท Last modified: October 11, 2024 2 Comments
    Jump to Recipe
    pinterest image with title for raspberry white chocolate muffins.

    Incredible white chocolate and raspberry muffins - these small treats are tender and fluffy, sweet and tart, and ready in less than 30 minutes.

    raspberry white chocolate muffins cooling on a rack with fresh raspberries between them.

    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 weโ€™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.

    Jump to recipe
    • Why will you love this recipe?
    • Recipe ingredients
    • How to bake white chocolate raspberry muffins?
    • Good to know!
    • Recipe FAQs
    • More fluffy muffins
    • Recipe
    • White Chocolate and Raspberry Muffins

    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

    listed ingredients for making muffins with white chocolate and berries.
    • 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, itโ€™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.
    collage of two pictures of stirring batter for raspberry muffins in a bowl.
    • 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). Donโ€™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).
    collage of two pictures of unbaked and baked muffins in a tin.
    • Spoon the white chocolate combo into the prepared muffin tins, filling each to ยพ 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.

    Donโ€™t thaw the raspberries; they go directly into the muffin mixture from the freezer.

    Donโ€™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 itโ€™s smooth, youโ€™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 wonโ€™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 ยพ of a large egg).

    Recipe FAQs

    Can I use fresh raspberries for these muffins?

    Yes, rinse them gently and dry them with a paper towel before adding them to the batter.

    Can I use other berries in this recipe?

    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.).

    Can I use another kind of chocolate to make the muffins?

    You can use milk or semi-sweet chocolate chips or chunks.

    Why are my muffins dense/chewy?

    You overstirred the batter. Only mix it briefly; it should still be relatively lumpy with the occasional streak of flour here and there. Donโ€™t mix it until itโ€™s smooth.

    How to store raspberry muffins?

    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.

    close up of a muffins with raspberries showing the moist crumb.

    More fluffy muffins

    • Cinnamon and Apple Muffins with Oil
    • Sour Cream Muffins
    • Strawberry and White Chocolate Muffins
    • Baileyโ€™s Muffins
    • Apple Donut Muffins
    • Black Currant Muffins
    • The Best Red Velvet Muffins

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    many muffins with white chocolate and fresh raspberries on a rack.

    White Chocolate and Raspberry Muffins

    Incredible white chocolate and raspberry muffins, these small treats are tender and fluffy, sweet and tart. And ready in less than 30 minutes.
    5 from 1 vote
    Print Pin Share GrowSaved! Rate
    Course: Muffins and Cupcakes
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 22 minutes minutes
    Servings: 18
    Calories: 198kcal
    Author: Adina

    Equipment

    • Muffin tins
    • Paper cases
    Prevent your screen from going dark

    Ingredients 

    • 100 g white chocolate 3.5 oz or ยพ cup white chocolate chips
    • 150 g fine sugar 5.5 oz/ ยพ cup
    • 300 g flour 10.5/ 2 ยฝ cups, Note 3
    • 3 ยฝ 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/ ยพ cup
    • 125 ml canola oil 4.2 fl. oz/ ยฝ cup

    Instructions

    • Preheat the oven to 360ยฐF/180ยฐC. 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. Donโ€™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 ยพ 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

    1. Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
    2. 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 ยพ of a large egg).
    3. I prefer to use cake flour in baking, but all-purpose flour is also fine.
    4. The raspberries should be frozen and not thawed. Fresh raspberries are also fine.

    Nutrition

    Serving: 1muffin | Calories: 198kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Sarah says

      January 09, 2023 at 10:35 pm

      Oven temp?

      Reply
      • Adina says

        January 10, 2023 at 8:50 am

        Sorry about that, Sarah. 360ยฐF/180ยฐC. I fixed the recipe card.

        Reply
    5 from 1 vote (1 rating without comment)

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