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!
*This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.
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
If you have fresh berries, check out these tips on how to keep summer berries fresh for longer! And if you love baking with berries, try my Blackberry Coffee Cake!
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.
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.
More Recipes You'll Love
📖 Recipe
Equipment you may need
- muffin pan
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.
- 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 muffin liners, filling almost to the top of each. 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
Nutrition
Last Updated on September 20, 2025 by Chenée Lewis
Mac says
I'm not sure what I did wrong - I waited 15 min for the batter to rest before baking but I did not get a domed top. More importantly was the high temp and long cooking time - my first 24 cupcakes were totally brown when I took them out and I was hoping the "golden brown" top was just darker but all the bottoms were black and stuck to the liners. Tried cutting the bottoms off but they were so delicate they fell apart. So I baked the last 6 at 375 for 16 minutes which probably wasnt enough but at least I could eat them. I THOUGHT 425 for EIGHT minutes seemed too much but then to not open the oven and bake at 375 for 15 MIN more? No way. Usually recipes are the opposite and I sometimes leave them in just a couple min more but I should have went with my gut. I was curious about the high heat making them rise higher so I tried it. I am going to make them again but skip the 425 part. I do think there might be something to the resting batter makes a dome because I baked choc cupcakes today and let them sit before baking and about half came out with domes. Can't wait to try again because yes, they smelled heavenly and the tops I ate were really good. I just can't believe 425 for 8 min then another 15 can work! Was it for jumbo muffins and I missed that part? Or is there a tip I dont know about?
Chenée Lewis says
Hi! Thank you so much for your question -- this recipe yields 12 muffins, with batter filled just about to the top of the muffin liners. It sounds like you spread the batter among 30 cupcake liners, which would definitely prevent any domed top and would also cause them to be over-baked. Even if you doubled the recipe, this batter shouldn't yield more than 12, maybe 13 standard-sized muffins, so spreading it into more muffin liners would require a different baking time and temperature. I hope this helps, and I'm sorry you had that result!
Britney Brown says
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.
Chenée Lewis says
Thank you so much! I love that flavor combination too.
Jazz says
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!
Chenée Lewis says
I'm glad you liked them! I agree that freeze-dried would be great too and would add even more raspberry flavor!
Lilly says
White Chocolate and Raspberry is the best combination! These muffins are perfect! So fluffy and so delicious!
Chenée Lewis says
Thank you! I love this combination!
Tamara Johnson says
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!
Chenée Lewis says
Thank you!! They're a go-to for me too!!
Robin says
I loved how the sweetness of the white chocolate played off the tartness of the raspberries - these muffins are a delight!
Chenée Lewis says
Thank you! I love that too!
Mila says
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.
Chenée Lewis says
Thank you so much! I love this combination too!
Crystal says
Omg, I could NOT stop eating these! Will definitely make another batch very soon!
Chenée Lewis says
I'm in the same boat! Glad you enjoyed!
Kate says
We love making muffins for breakfast and these white chocolate muffins were a big hit! I can't wait to make these again.
Chenée Lewis says
Thank you!! I'm so glad you liked them!
Marta says
Perfect flavor combo & the perfect bite! The muffins were like a fluffy pillow, just perfect.
Chenée Lewis says
Thank you so much! Raspberry and white chocolate are so perfect together.