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    Home

    White Chocolate and Raspberry Muffins

    August 27, 2021 by Chenée Lewis

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    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:

    Ingredients

    White Chocolate and Raspberry Muffins
    Ingredients

    Equipment

    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.

    How do I get the domed top on my muffins?

    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.

    White Chocolate and Raspberry Muffins

    What if I don't have buttermilk?

    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.

    How can I store these muffins to keep them fresh?

    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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    White Chocolate and Raspberry Muffins

    White Chocolate and Raspberry Muffins

    Print Pin Recipe Rate Recipe
    How to make white chocolate and raspberry muffins that are so good! Easy raspberry and white chocolate muffins recipe for brunch today!
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine :American
    Servings: 12 muffins
    Calories: 323kcal
    Recipe Source: Chenée Lewis
    Cost: $9

    Equipment you may need

    • 12-cup muffin pan
    • parchment paper
    • stand mixer
    • hand mixer
    • rubber spatula
    • microplane grater/zester
    • mixing bowls
    • measuring cups and spoons
    • mixing bowls
    • whisk
    • rubber spatula
    • stand mixer
    • parchment paper
    • muffin pan
    • cupcake liners

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    Buttermilk: I used full fat buttermilk for these muffins, to enhance the richness of the batter.  Full fat would be preferable, if you can find it, but low-fat buttermilk works fine as well. If you don’t have buttermilk, you can substitute ⅔ cup of whole milk with 2 teaspoon of the milk replaced with vinegar.
    Frozen berries: If you use frozen berries, no need to wash or thaw them -- just toss them in the recipe as usual.

    Nutrition

    Serving: 1 muffin | Sodium: 364 mg | Calcium: 141 mg | Vitamin C: 4 mg | Vitamin A: 306 IU | Sugar: 29 g | Fiber: 2 g | Potassium: 113 mg | Cholesterol: 51 mg | Calories: 323 kcal | Trans Fat: 1 g | Monounsaturated Fat: 3 g | Polyunsaturated Fat: 1 g | Saturated Fat: 8 g | Fat: 13 g | Protein: 5 g | Carbohydrates: 48 g | Iron: 2 mg
    Nutrition Disclaimer
    Tags: raspberry and white chocolate muffins recipe, white chocolate and lemon muffins, white chocolate and raspberry muffins, white chocolate muffins raspberry, white chocolate raspberry muffins, white chocolate raspberry muffins recipe
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!
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    Reader Interactions

    Comments

    1. Britney Brown

      September 12, 2021 at 6:33 pm

      5 stars
      These muffins were so fluffy and sweet! I loved the tart raspberry with the smooth white chocolate, it made these muffins a huge hit in my house.

      Reply
      • Chenée Lewis

        September 14, 2021 at 2:07 am

        Thank you so much! I love that flavor combination too.

        Reply
    2. Jazz

      September 08, 2021 at 10:57 am

      5 stars
      I love the taste of the fresh raspberries in these muffins. Would have thought to use freeze-dried ones so I was excited to see how these turned out and really enjoy both the texture and flavor of the fresh!

      Reply
      • Chenée Lewis

        September 08, 2021 at 9:05 pm

        I'm glad you liked them! I agree that freeze-dried would be great too and would add even more raspberry flavor!

        Reply
    3. Lilly

      September 06, 2021 at 6:09 pm

      5 stars
      White Chocolate and Raspberry is the best combination! These muffins are perfect! So fluffy and so delicious!

      Reply
      • Chenée Lewis

        September 24, 2021 at 8:47 pm

        Thank you! I love this combination!

        Reply
    4. Tamara Johnson

      September 03, 2021 at 2:02 pm

      5 stars
      These muffins have easily become my absolute favorite! They were pretty easy to make, and were absolutely delicious. I love making them on the weekend for the kiddos. They make the whole house smell so good!

      Reply
      • Chenée Lewis

        September 05, 2021 at 1:54 pm

        Thank you!! They're a go-to for me too!!

        Reply
    5. Robin

      September 02, 2021 at 11:36 pm

      5 stars
      I loved how the sweetness of the white chocolate played off the tartness of the raspberries - these muffins are a delight!

      Reply
      • Chenée Lewis

        September 03, 2021 at 10:54 am

        Thank you! I love that too!

        Reply
    6. Mila

      September 02, 2021 at 8:34 am

      5 stars
      Your baking recipes are always easy to follow, and this was no exception. I loved how tender these muffins were, and the white chocolate and raspberry combination was just absolutely delish.

      Reply
      • Chenée Lewis

        September 24, 2021 at 9:01 pm

        Thank you so much! I love this combination too!

        Reply
    7. Crystal

      September 02, 2021 at 7:42 am

      5 stars
      Omg, I could NOT stop eating these! Will definitely make another batch very soon!

      Reply
      • Chenée Lewis

        September 03, 2021 at 10:54 am

        I'm in the same boat! Glad you enjoyed!

        Reply
    8. Kate

      September 02, 2021 at 1:51 am

      5 stars
      We love making muffins for breakfast and these white chocolate muffins were a big hit! I can't wait to make these again.

      Reply
      • Chenée Lewis

        September 05, 2021 at 1:55 pm

        Thank you!! I'm so glad you liked them!

        Reply
    9. Marta

      September 01, 2021 at 9:04 pm

      5 stars
      Perfect flavor combo & the perfect bite! The muffins were like a fluffy pillow, just perfect.

      Reply
      • Chenée Lewis

        September 05, 2021 at 1:55 pm

        Thank you so much! Raspberry and white chocolate are so perfect together.

        Reply

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    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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