White Chocolate Raspberry Muffins

These white chocolate raspberry muffins hit the sweet spot between treat and breakfast food. The tangy fresh raspberries cut through the sweetness of white chocolate, keeping them from being too cloying first thing in the morning.

I’ve found they stay moist for a few days thanks to the fruit, and the white chocolate chunks create little pockets of sweetness rather than making the whole muffin sugary.

They’re perfect for weekend brunch or when you want to bring something a bit special to work. The recipe is pretty forgiving – I’ve made them with frozen berries when fresh weren’t in season, and they still turned out great. Just don’t overmix the batter or they’ll get tough.

What you need for White Chocolate Raspberry Muffins

How to make White Chocolate Raspberry Muffins

Let me walk you through making these moist, bakery-style muffins.

1. Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give them a light coating of cooking spray. I prefer liners since these muffins are quite tender.

2. In a large bowl, whisk together the flour, baking powder, and salt. The baking powder seems like a lot, but trust me – it gives these muffins that nice domed top. Make sure to whisk well to break up any lumps in the baking powder.

3. In a separate bowl, combine melted butter and sugar. The butter should be melted but not hot – if it’s too hot, it’ll cook the eggs. Whisk until the mixture looks like wet sand.

4. Add those eggs one at a time, whisking well after each. Then pour in the milk and vanilla. Keep whisking until everything’s well combined and looks smooth and creamy.

5. Now pour wet ingredients into the flour mixture. Here’s the key: use a rubber spatula to fold everything together just until you don’t see any dry flour anymore. Some small lumps are good – they’ll give you tender muffins. Overmixing will make them tough.

6. Very gently fold in the white chocolate chips. Then add raspberries at the end – I usually do this in two batches, folding very carefully to avoid breaking them up. You want nice pockets of raspberry in your finished muffins.

7. Divide the batter between your muffin cups. They should be quite full – about ¾ of the way up. If you have an ice cream scoop, it’s perfect for this job and keeps things neat.

8. Bake for 20-25 minutes. You’ll know they’re done when the tops are golden brown and spring back when lightly touched. Another tell-tale sign: If you see the edges starting to pull away from the pan slightly.

9. Once done, let them cool in the pan for about 5 minutes – they’re quite delicate when hot. Then transfer to a wire rack to cool completely. Though honestly, these are amazing while still warm, when the white chocolate is all melty.