Raspberry White Chocolate Muffins

These Raspberry White Chocolate Muffins are bakery-style perfection! Bursting with juicy raspberries and creamy white chocolate chips, they’re tender, fluffy, and topped with optional drizzle for a gorgeous finish. Perfect for brunch spreads, baby showers, or just a sweet weekend treat with your coffee.

If you love bakery-style muffins, try my Easy Vanilla Muffins, Easy Mini Blueberry Muffins, and Banana Muffins with Almond Flour!

Raspberries and white chocolate are a match made in muffin heaven! I love the combination of berries and white chocolate in general. Try my recipe for The Best Blueberry Cookies . I developed this recipe for Raspberry White Chocolate Muffins after craving something with the fruity white chocolate combination that I can't resist. The muffins have a tender crumb thanks to sour cream, and the white chocolate adds rich pockets of sweetness. They’re quick to whip up but make an elegant presentation! These are perfect for hosting a girls day, along with my Chicken Salad Tea Sandwiches and Cucumber Sandwiches with Cream Cheese!

Recipe Highlights

• Bakery-style muffins that rise tall with golden tops.
• Perfect balance of tart raspberries and sweet white chocolate.
• Easy one-bowl prep and no mixer needed.
• Freezer-friendly and great for make-ahead brunches.

Ingredient Notes

• All-purpose flour
• Baking powder & baking soda
• Salt
• Vegetable oil or melted butter – I like the flavor of butter, but the oil makes the muffins a little more moist, so you can choose your preference.
• Granulated sugar
• Eggs – use large eggs.
• Sour cream or full-fat Greek yogurt – choose one or the other for the best rich texture!
• Vanilla extract
• Fresh or frozen raspberries – don’t thaw if using frozen.
• White chocolate chips – white chocolate chunks cut from a bar, would also be delicious.
• Optional: coarse sugar – for a sparkly top crust or an easy raspberry glaze with powdered sugar and milk.

How to Make Raspberry White Chocolate Muffins

• Step 1: Add wet ingredients to a large bowl.
• Step 2: Whisk to combine.
• Step 3: Add the dry ingredients to the bowl and mix until just combined.
• Step 4: Fold in the white chocolate chips and raspberries.
• Step 5: Scoop the batter into a prepared muffin tin.
• Step 6: Bake. Allow to cool and enjoy!

Recipe Variations

• Use dark chocolate chips for a deeper flavor contrast.
• Swap raspberries for blueberries or blackberries.
• Add a touch of lemon zest for a citrusy twist.
• Top with a vanilla glaze once cooled for extra sweetness.

Recipe Substitutions

• Use full-fat Greek yogurt instead of sour cream.
• Swap butter with a neutral oil like canola for a lighter option.
• Use gluten-free 1:1 flour blend to make them gluten-free.

Storage Tips

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds before serving.

Recipe

Raspberry White Chocolate Muffins

Charlotte Singh-Dhanraj

These Raspberry White Chocolate Muffins are bakery-style perfection! Bursting with juicy raspberries and creamy white chocolate chips, they’re tender, fluffy, and topped with a raspberrry drizzle.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil or melted butter
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup sour cream or full-fat Greek yogurt
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen raspberries don’t thaw if frozen
• ¾ cup white chocolate chips or chunks

Instructions

 

• Set your oven to 400°F and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup with nonstick spray.
• In a medium-sized mixing bowl, stir together the flour, baking powder, baking soda, and salt until evenly combined.
• In a separate large bowl, whisk the oil, sugar, eggs, sour cream, and vanilla extract until smooth and creamy.
• Gradually add the dry mixture to the wet ingredients, gently stirring just until the batter comes together. Avoid overmixing to keep the muffins light and tender.
• Carefully fold in the raspberries and white chocolate, being gentle to avoid breaking up the berries.
• Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. If desired, sprinkle with coarse sugar for a crunchy topping.
• Bake at 400°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• Optional Raspberry Glaze:Whisk together 1 cup powdered sugar with 1–2 tablespoons milk or cream and 2–3 mashed raspberries until smooth. Strain for a seedless glaze, if desired. Drizzle over cooled muffins and let set.

Notes

 

• • Toss raspberries with a tablespoon of flour before folding in to help prevent sinking.

• • Don’t overmix the batter. Mix just until combined for tender muffins.

• • If using frozen raspberries, add them straight from the freezer without thawing.

• • Use a cookie scoop or ice cream scoop to divide batter evenly.

Keyword raspberry white chocolate muffins

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I hope you love these White Chocolate Raspberry Muffins. If you make this recipe, leave a comment and a rating! I'd love to know how you liked it. Enjoy, xoxo!