White Chocolate Raspberry Muffins
- By Amy Dong
- Updated Feb. 13, 2025
These White Chocolate Raspberry Muffins have slightly crispy edges, an ever-moist center, and are packed with fresh berries and white chocolate throughout. They’re better than any coffee shop muffins!
In This Article
This post may contain affiliate links, at no additional cost to you.
Why This Recipe Stands Out
We love a good muffin recipe, especially when it’s as delicious as these White Chocolate Raspberry Muffins. Here’s why you’ll love these:
- Better Than Coffee Shop Muffins: You won’t be able to resist these homemade muffins over anything store-bought.
- Never Dry: Like our Bakery Style Blueberry Muffins, they’re perfectly moist and tender.
- Delicious Combination: The combination of white chocolate and fresh raspberries is unbeatable. It’s a match made in heaven, like in our Raspberry White Chocolate Scones.
- Crunchy on Top: The sprinkle of coarse sugar on top adds the perfect bit of crunch to these muffins.
Key Recipe Ingredients
- Egg, Whole Milk, and Lemon Zest – The egg and whole milk make these muffins tender and moist, while the lemon zest adds a refreshing, citrusy aroma that pairs beautifully with the raspberries and white chocolate.
- Raspberries – Fresh raspberries provide a pop of vibrant color and add a tartness that cuts through the sweetness of the white chocolate, balancing the flavors perfectly.
- White Chocolate Chips – They add a creamy, sweet contrast to the tart raspberries and lend a luxurious touch to the muffins.
- Coarse Sugar – Sprinkling the tops of the muffins with coarse sugar before baking adds a delicate crunch and a hint of sweetness.
Substitutions And Variations
Here are some of our favorite variations and substitutions for this recipe:
- Different Berries: Blueberries, blackberries, or chopped strawberries would all be delicious in these muffins.
- Lemon Glaze: If you’re a fan of lemon flavors, try adding lemon juice to your glaze for an extra citrusy kick, as we do in our Lemon Blueberry Bread.
- Dark Chocolate Drizzle: Try drizzling your muffins with melted dark chocolate instead of white chocolate.
- Add Nuts: Chopped nuts like almonds or pecans would add a nice crunch to these muffins.
Step-By-Step Recipe Instructions
- Preheat oven to 400F and line a 12-cup muffin pan with liners.
- In a bowl, whisk egg, vanilla, butter, milk, and lemon zest. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a spatula, gently fold the wet and dry ingredients together until just combined.
- Gently fold in the white chocolate chips and raspberries. If some berries break apart, it’s fine.
- Pour the batter into the muffin cups. Sprinkle the tops with coarse sugar. Bake for 19-20 minutes.
- Let the muffins cool completely. Melt 1/2 cup of white chocolate chips and drizzle over the cooled muffins.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep-ahead strategies for this recipe:
- Dry Ingredients: You can measure out the dry ingredients and store them in an airtight container at room temperature up to 2 days ahead. This will save you some time on the day of baking.
- Wet Ingredients: The wet ingredients for this recipe can be mixed together and stored in the fridge overnight. Just give it a quick stir before using it in the recipe.
- Freeze: These muffins also freeze well. Once baked and completely cooled, place them in a freezer-safe container and freeze for up to 2 months. When ready to eat, just thaw at room temperature or reheat in the microwave.
Commonly Asked Questions
What type of white chocolate is best for melting?
For this recipe, we recommend using high-quality white chocolate chips that are specifically labeled for melting. This will ensure a smooth and creamy texture for drizzling over the muffins.
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries if fresh ones are not available. However, be aware that they may bleed more into the batter, causing it to turn slightly pink.
Why do I need to sprinkle coarse sugar on top of the muffins?
Sprinkling coarse sugar on top of the muffins adds a nice crunch and a little extra sweetness. It also gives the muffins a beautiful, bakery-style appearance. This step is optional but highly recommended.
How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center of a muffin comes out mostly clean. A few tender crumbs attached to the toothpick are good. The tops of the muffins should also be golden brown.
How long do white chocolate raspberry muffins keep?
These white chocolate raspberry muffins will keep for 2-3 days at room temperature in an airtight container. Be sure to let them cool completely before storing to prevent condensation.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
White Chocolate Raspberry Muffins
These White Chocolate Raspberry Muffins are bakery-style delicious! Slightly crispy edges, moist and tender throughout, and full of fresh berries.
Ingredients
- 1 large egg
- 1 tsp pure vanilla extract
- 3 TB salted butter, melted
- 1 cup whole milk
- 1 lemon zest, of one lemon
- 2 cups all purpose flour
- ¼ cups granulated sugar
- 1 TB baking powder
- ½ tsp table salt
- 1 cup white chocolate chips
- 1 ½ cups fresh raspberries
- coarse sugar, for sprinkling
- ½ cup white chocolate chips, melted for drizzling
Instructions
- Preheat oven to 400F with rack on lower middle position. Line a 12-cup muffin pan with liners.
- In a bowl, whisk together the egg, vanilla, butter, milk, and lemon zest until incorporated.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a rubber spatula, gently fold together the wet and dry ingredients just until combined. A few little streaks of flour is fine.
- Gently fold in the white chocolate chips and raspberries. If some berries break apart, it is fine.
- Divide batter evenly between the lined muffin cups. Sprinkle tops with coarse sugar as desired.
- Bake for 19-20 minutes or until a toothpick comes out mostly clean. A few tender crumbs attached is good.
- Let muffins cool completely to room temp.
- Melt 1/2 cup white chocolate chips in microwave at 30-second intervals until smooth and creamy. Drizzle over tops of cooled muffins and serve.
Notes
- Fold the wet and dry ingredients together gently. Overmixing the batter can result in tough and dense muffins. It’s okay to have a few lumps in the batter.
- When adding the white chocolate chips and raspberries, be gentle. This will help prevent the raspberries from breaking apart too much and bleeding into the batter.
- Be generous with the coarse sugar sprinkled on top of the muffins before baking. It adds a sweet crunch and gives the muffins a bakery-style look.
- Allow the muffins to cool completely before drizzling with white chocolate. This will prevent the chocolate from melting and becoming too runny.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 254mg | Potassium: 142mg | Fiber: 2g | Sugar: 19g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg
More to Bake And Eat
- Snickerdoodle Muffins – If you’re a snickerdoodle fan, you’ll adore these Snickerdoodle Muffins. They’re a wonderful breakfast/brunch item for any holiday gathering.
- Healthy Blueberry Muffins – These healthy blueberry muffins are a wonderful feel-good breakfast, as they’re loaded with whole grains and steel cut oatmeal.
- Sweet Corn Muffins – Compared to a classic cornbread muffin, these are fluffy, moist corn muffins with a delightful sweetness.
- Superhero Apple Zucchini Carrot Muffins – These are called Superhero Muffins for good reason. They’re loaded with fresh apples, zucchini, and carrots, plus your favorite add-ins.