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!

Raspberry and white chocolate muffins sitting on a serving plate with fresh raspberries garnished on top.

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 of the ingredients needed for raspberry white chocolate muffins in small bowls on a white countertop.
  • 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.
Mixing in the raspberries into the batter before spooning into the prepared muffin tin.


  • 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.
Baked fresh raspberry and white chocolate muffins sit on a plate on a countertop. The muffins are garnished with fresh raspberries and some white chocolate chips.

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.

A muffin with a bite out of it sits on top of the other muffins on a plate.

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.

Raspberry and white chocolate muffins sitting on a serving plate with fresh raspberries garnished on top.

Raspberry and White Chocolate Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Sweet and delicious muffins with fresh raspberries and white chocolate chips!
5 from 4 votes


  • 12-cup muffin tin
  • cupcake liners


  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup unsalted butter, melted and cool slightly
  • 1 1/2 teaspoons vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 cup white chocolate chips
  • Coarse sugar, for garnish


  • Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with cupcake liners, or spray with cooking spray and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Use a rubber spatula to make a well in the center of the mixture.
  • In a separate bowl, whisk together the eggs, buttermilk, cooled melted butter and vanilla extract. Pour the combined liquids into the flour mixture and fold until just combined.
  • Gently fold in the raspberries and white chocolate chips, reserving a few for the tops of the muffins, if you'd like. (You can dust the raspberries with flour before adding to the batter to prevent them from sinking to the bottom of the muffins.)
  • Divide the batter evenly into the prepared muffin pan, about 3/4 of the way full. Sprinkle the tops with coarse sugar, if desired.
  • Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached. Cool in the pans for 5 minutes, then remove to a cooling rack to cool completely.


Overmixing: Do not overmix the muffin batter as this can make them dense. Overmixing will also cause the juices to bleed and tint the batter.
Topping: You can garnish the muffins with coarse sugar which adds a lovely crunch. You also have the option of topping the muffins with reserved raspberries and chocolate chips. A drizzle of melted white chocolate over these baked and cooled muffins would also be delicious.
Storage: Store leftover muffins in an airtight container for up to 3 days. 


Calories: 304kcal, Carbohydrates: 40g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 57mg, Sodium: 146mg, Potassium: 189mg, Fiber: 1g, Sugar: 23g, Vitamin A: 322IU, Vitamin C: 3mg, Calcium: 95mg, Iron: 1mg
Course: Bread, Breakfast
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

2 comments on “Raspberry and White Chocolate Muffins”

  1. These muffins were everything and more that I wanted! Thank you so muchfor sharing this amazing recipe! 

  2. You had me at raspberry and white chocolate! These muffins are the perfect sweet treat to share with friends for Easter!

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