Raspberry and White Chocolate Muffins

These Raspberry and White Chocolate Muffins are moist and fluffy with pockets of juicy raspberries, sweet white chocolate chips and topped with a sprinkling of coarse sugar for added texture!

Use fresh or frozen raspberries in this easy muffin recipe, allowing you to bake a batch any time of the year. Feel free to get fancy by topping these muffins with extra raspberries and chocolate chips just before going into the oven or keep them simple with a sugar topping.

If you love fruity muffins, be sure to try Mini Blueberry Muffins, Banana Coconut Muffins and Blueberry Peach Cobbler Muffins.

What Makes the Perfect Raspberry Muffin

• Sweet tart flavor: The pockets of gooey white chocolate chips and juice raspberries create the perfect balance of sweet and tart flavor and irresistible texture in fluffy baked batter.
• Pantry-staple ingredients: Make these scrumptious bakery-style white chocolate and raspberry muffins with pantry-staple ingredients.
• Quick and easy: You don’t need any fancy equipment to make these sweet muffins. Enjoy them warm in as little as 35 minutes!

Ingredients Notes

Start the day right with a batch of freshly baked white chocolate and raspberry muffins made from simple ingredients that can also be varied! Here’s everything you need to get started.

• All-purpose flour: You can also use a gluten free flour such as Bob’s Red Mill which is a 1:1 substitution.
• Sugar: Use granulated sugar for the batter and coarse sugar as garnish.
• Eggs: Bring eggs to room temperature.
• Buttermilk: Also bring to room temperature. You can make your own buttermilk by combining 1 tablespoon of white vinegar with 1 cup of whole milk for every cup of buttermilk needed. Alternatively, you can use regular milk.
• Butter: Use unsalted butter. The butter must be melted and then cooled slightly before adding to the other ingredients.
• Vanilla Extract: Use pure vanilla extract for the best flavor. Almond extract can also be used instead.
• Baking powder: Always check the expiration date of this product to ensure a good rise in your muffins.
• Raspberries: Use fresh or frozen raspberries.
• White Chocolate Chips: Chopped white chocolate bar chunks or white baking chips can be used instead.

Variations

• Gluten-free: Use a 1:1 gluten-free flour instead of all-purpose flour to make gluten-free raspberry muffins.
• Other Fruit: Use other fresh fruit or fresh berries, such as blueberries, blackberries or strawberries.
• Chocolate chips: I use white chocolate chips, but you can use white chocolate chunks, milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips.
• Other add-ins: Add chopped nuts and coconut shreds for extra texture.
• Flavor and spice: Lemon zest can be added to the batter for a touch of zesty flavor. Almond extract can replace the vanilla extract or add a pinch of cinnamon for some warm notes.

Storage Tips

Store raspberry and white chocolate muffins in an airtight container at room temperature for up to 3 days. They will always have the best flavor the day of baking. Do not store in the refrigerator as they may dry out.

To freeze, wrap each muffin in plastic wrap and then transfer them to a freezer-safe bag or airtight container. Freeze for up to 1 month. Thaw the frozen muffins on the countertop. Serve them room temperature or heat them slightly in the microwave.

Serving Suggestions

Here are some of my favorite ways to enjoy these white chocolate and raspberry muffins:

Breakfast: Enjoy these fruity muffins as a sweet breakfast alongside fruit salad, granola, overnight oats or a smoothie bowl.

Sweet snack: These muffins are also perfect with your favorite beverage, such as Mocha Latte, classic Hot Chocolate or a refreshing Strawberry, Mango and Guava Smoothie.

Lunch box and picnic fillers: These moist and sweet muffins make the perfect addition to lunch boxes or picnic basket.

Did you try this Raspberry and White Chocolate Muffins recipe? Leave a recipe rating and review below.