These white chocolate and raspberry muffins are such a delicious breakfast treat! I love making them whenever I'm in the mood for that classic combination of white chocolate and raspberry, and they never let me down. They're perfect for springtime, but I make them all year round with frozen raspberries!
Just like with my White Chocolate and Raspberry Blondies, these muffins offer that classic combination of fresh whole raspberries, white chocolate, and lemon zest. All that in a moist, fluffy muffin base with that lovely domed top! Let's check out what else you will need for this white chocolate raspberry muffins recipe:
First, you'll need a 12-cup muffin pan. Here's the one I use. Then you'll also want to grab some muffin liners, and an electric mixer to cream your butter and sugar. Here are a few more tools I recommend:
Tips and F.A.Q.
To achieve that nice high top on our muffins, we're going to start out at a higher oven temperature so that the batter will release a burst of steam to lift the tops of our muffins higher. Also, resting your muffins before baking helps create a thicker batter, which also promotes a higher rise.
If you don’t have buttermilk, feel free to use whole milk, replacing two teaspoons of the milk with vinegar. This will create the acidic effect of buttermilk to help your white chocolate and raspberry muffins come out fluffy and moist.
These muffins store and freeze very well! Just keep your muffins in an airtight container at room temperature for up to 4 days, or wrap them individually in plastic and freeze them in a freezer bag for up to 2 months.
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Equipment you may need
- muffin pan
- baking spray
- 2 ¼ cups (281 g) all-purpose flour
- ¾ teaspoon (5 g) salt
- 1½ tablespoon (18 g) baking powder
- ¼ teaspoon (1 g) baking soda
- 1½ cups (180 g) raspberries - fresh or frozen (see note), washed and dried
- 1 cup (200 g) granulated sugar
- ½ cup (114 g) unsalted butter - room temperature
- 2 large eggs - room temperature
- 1 teaspoon (4 g) pure vanilla extract
- 1 teaspoon (2 g) lemon zest
- ⅔ cup (160 g) full-fat buttermilk* - room temperature (plus 1 tablespoon more if needed)
- ¾ cup (135 g) white chocolate chips - or chopped white chocolate
- ¼ cup (50 g) turbinado sugar - for topping
- Preheat oven to 425°F. Spray a 12-cup muffin pan with cooking spray on top (between the cups) and line with cupcake liners.baking spray
- Whisk together flour, baking powder, baking soda, and salt. Stir raspberries into flour mixture to coat.2 ¼ cups all-purpose flour, ¾ teaspoon salt, 1½ tablespoon baking powder, ¼ teaspoon baking soda, 1½ cups raspberries
- Using a stand mixer or handheld mixer, cream butter with sugar for 2 minutes.
- Mix in eggs, vanilla, and lemon zest until fully combined.
- Alternate adding in dry ingredients with the buttermilk, stirring with a wooden spoon or spatula until just barely combined. If necessary, add an additional tablespoon of buttermilk to help the batter come together. Fold in white chocolate chips.2 large eggs
- Transfer to cupcake liners and sprinkle each with turbinado sugar. Bake in preheated oven for 8 minutes, then reduce heat to 375°F (without opening oven door).½ cup unsalted butter
- Bake another 15 minutes or until a toothpick entered into a muffin comes out clean. Let cool in muffin pan for 10 minutes, then serve warm or cool on wire racks.