These easy raspberry white chocolate muffins are fluffy and moist bakery-style muffins packed with juicy raspberries and creamy white chocolate. The combination of tart raspberries, rich white chocolate, and tangy sour cream makes these the best raspberry muffins you will make!
Raspberry and white chocolate is a classic flavor combination in many loved dessert recipes like white chocolate raspberry cupcakes, raspberry white chocolate cake, and raspberry swirl cheesecake bars.
But if you'd like to go the breakfast route, these raspberry muffins make an amazing morning treat for the whole family.
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Why You'll Love This Recipe
Raspberries - Bright juicy berries add so much fruitiness throughout these delicious muffins and help balance the moist, sweet batter. You can use frozen or fresh raspberries, so you can make these muffins at any time of year.
Simple -The batter comes together without any special tools. You just need some kitchen basics, pantry staples, and a couple of specific ingredients to make the perfect muffin with a tender crumb. You can make them jumbo or regular muffin size, depending on the size of your muffin tin and liners.
White chocolate - The white chocolate in this raspberry muffin recipe adds the perfect amount of sweet creaminess without making these muffins too sweet. You can use white chocolate chips, but I like to use a good quality white chocolate bar, cut into chunks for the best flavor and texture.
Ingredients
- Raspberries. Fresh or frozen raspberries can be used. If using frozen, they can be used directly from frozen without being thawed.
- Neutral oil. Canola oil, vegetable oil, or grapeseed oil are all good options to keep the muffins moist.
- Sour cream. This provides moisture and flavor to the muffin batter. Greek yogurt or buttermilk can also be used.
- Leaveners. Both baking soda and baking powder are used to create lift for the perfect tall muffins.
- White chocolate. White chocolate chips, chunks, or chopped bar can be used. I find the bar melts best. Ghirardelli or Lindt bars are good options.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Rub 1 tablespoon of lemon zest with the sugar before mixing into the batter for extra brightness.
- Substitute equal amounts of greek yogurt or buttermilk for the sour cream.
- Use white chocolate chunks, chopped chocolate, or white chocolate chips.
- Swap out the white chocolate for semi sweet or dark chocolate chips.
- Make these muffins gluten free with Bob's Red Mill 1-1 Gluten Free Baking Flour in place of the all purpose flour.
- Use fresh or frozen raspberries.
- Substitute blackberries, strawberries, or blueberries for the raspberries.
How to Make This Recipe
One: Toss the raspberries in flour.
Two: Whisk together the wet ingredients.
Three: Combine the wet and dry ingredients and mix until almost combined.
Four: Fold in the raspberries and white chocolate until evenly dispersed.
Five: Fill six alternating muffin liners the whole way with batter (using two pans). Alternatively, fill every muffin opening on one pan.
Six: Top the batter with extra raspberries and white chocolate pieces, then bake.
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Expert Tips
- Use room temperature ingredients so the batter comes together easily without needing to over-mix it.
- Let the batter rest while the oven preheats. This helps with hydration and rise.
- If using frozen raspberries, do not thaw. Coat them in the flour straight from the freezer.
- Make sure to use the fluff, spoon, and level method to measure the flour to keep the muffins tender. Too much flour creates a dense muffin.
Recipe FAQs
Yes! Toss frozen raspberries in flour, then add them right into the batter without thawing.
This is probably due to too much flour being added, too much stirring, or overbaking the muffins.
No. If you'd like to make muffins without the liners, grease the bottom and sides of each muffin well then add the batter. You can also make your own muffin liners with parchment paper!
Storage
Store the muffins lightly covered at room temperature for three days.
To freeze, wrap each muffin in plastic wrap, then add to a sealed container and freeze for up to three months. Unwrap completely and thaw at room temperature.
You can also microwave the frozen muffin for thirty seconds in the microwave if you don't want to wait!
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
- If you'd like to make the recipe in a different pan, use the pan size converter.
📖Recipe
Raspberry White Chocolate Muffins
Equipment
- 12 hole muffin tin
- Tulip cupcake liners
- Whisk
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups raspberries fresh or frozen
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla paste or extract
- ½ cup neutral oil
- 1 cup sour cream room temperature
- ⅔ cup white chocolate chips chunks, or chopped bar
Instructions
- Whisk together the flour, baking powder, baking soda, and salt.3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Toss the raspberries in 2 tablespoons of the flour mixture.2 cups raspberries
- In a large bowl, whisk together the sugar, eggs, vanilla, oil, and sour cream.1 cup granulated sugar, 2 large eggs, 1 tablespoon vanilla paste or extract, ½ cup neutral oil, 1 cup sour cream
- Add the dry ingredients to the wet ingredients and fold it together with a rubber spatula or wooden spoon until mostly combined but some flour still remains on the sides.
- Add the floured raspberries and white chocolate and finish folding until evenly dispersed and the remaining flour is incorporated. Don’t over mix!⅔ cup white chocolate chips
- Let the batter rest while the oven preheats. After the preheat signals, let it heat for another 10 minutes to get very hot.
- Preheat the oven to 425°F. Line a muffin pan with muffin liners, only lining every other well. You will need 2 muffin pans to do this or just make them 6 at a time.
- Fill the muffin liners the whole way to the top with the batter. Top with a few extra raspberries and chocolate pieces.
- Bake the muffins for 5 minutes, then without opening the oven, turn the heat down to 350°F and bake for another 18-20 minutes.
- Let the muffins cool in the pan for about 5 minutes before removing to a wire cooling rack to cool completely.
Video
Notes
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