These bakery style raspberry white chocolate muffins are the ultimate treat! Made with simple basic ingredients, you don't need a mixer or any special equipment to make them. They're loaded up with fresh raspberries and white chocolate chips.
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These moist muffins are my go-to when it's raspberry season! What I love about these muffins though, is I can still use frozen raspberries when they're out of season, so you can enjoy this recipe year-round.
These light and fluffy delicious raspberry muffins have a domed top, just like a bakery-style muffin! I've got all the tips and tricks to help you get super tall muffin tops.
I absolutely love pairing up raspberries with white chocolate, it is the best combination! If you love raspberries and white chocolate together, then check out my raspberry white chocolate loaf cake or my white chocolate and raspberry bundt cake.
Ingredients Needed
- Flour: I'm using all purpose flour here, I haven't tested it with gluten free flour but you could probably use all purpose gluten free 1:1 flour.
- White Chocolate Chips: you can use a chopped up white chocolate bar instead or substitute dark chocolate chips!
- Raspberries: I have tested this recipe with fresh and frozen raspberries, both work well!
- Buttermilk: if you don't have buttermilk you can use regular whole fat milk instead.
- Oil: I have tested this muffin base recipe so many times to get the perfect moist muffin! I've found using just oil and no butter makes your muffins extra soft and moist. Be sure to use a neutral oil like sunflower oil or canola oil.
Step by Step Instructions
Step 1: Whisk together all of the dry ingredients in a large bowl and set aside.
Step 2: In a large bowl, whisk the oil with the eggs, buttermilk, vanilla extract and sugar until smooth.
Step 3: Pour the flour mixture into the wet ingredients and use a rubber spatula to mix until just combined. You don't want to overmix it!
Step 4: Add the white chocolate chips and juicy raspberries! Gently stir to combine.
Step 5: Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. Resting the batter will help activate the baking soda and baking powder, giving you very tall muffins.
Step 6: Line a muffin pan with 6 liners (or 2 muffin pans with 11-12 liners), arranging the liners so they're placed in every other slot. This gives your muffins more space to grow! Fill the muffin liners to the very top. Bake at 425 degrees Fahrenheit/220 degrees Celsius for 5 minutes, then reduce the oven temperature (without opening the door!) to 350 degrees Fahrenheit/175 degrees Celsius and bake for another 18-20 minutes. Let the muffins cool briefly in the muffin tin then take out the warm muffins and let them cool completely on a wire rack.
The Best Muffins
- Gently scoop- Once you've let the muffin batter rest for an hour, be gentle while you scoop it out into the muffin liners.
- White chocolate chips after baking - I usually recommend sprinkling over extra white chocolate chips to the muffin tops just before baking, but I do not recommend doing that here! I found while testing that the white chocolate chips were more likely to burn in the oven. If you want that bakery style look though, carefully place extra white chocolate chips on top of the muffins with raspberries right after they come out of the oven.
Try these breakfast-related recipes next!
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Thank you!
Ella
Recipe
Raspberry White Chocolate Muffins
Equipment
- 12 cup muffin tray
Ingredients
- 3 cups (360 grams) all purpose flour
- 3 teaspoon (3 teaspoon) baking powder
- ½ teaspoon (½ teaspoon) baking soda
- ½ teaspoon (½ teaspoon) kosher salt
- 1 cup (200 grams) granulated sugar
- ½ cup (100 ml) neutral oil
- 1 cup (227 ml) buttermilk room temperature
- 2 large (2 large) eggs room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 ½ cups (255 grams) raspberries
- ½ cup (85 grams) white chocolate chips
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.3 cups (360 grams) all purpose flour, 3 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt
- In another bowl, whisk together the eggs, buttermilk, oil, vanilla extract and sugar until smooth.½ cup (100 ml) neutral oil, 1 cup (227 ml) buttermilk, 2 large eggs, 1 tsp vanilla extract, 1 cup (200 grams) granulated sugar
- Pour the dry ingredients into the wet and mix until smooth with a rubber spatula. Make sure not to overmix!
- Fold in the raspberries and white chocolate chips gently.1 ½ cups (255 grams) raspberries, ½ cup (85 grams) white chocolate chips
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. This is going to help activate the leaveners, giving you taller muffin tops.
- Preheat the oven to 425°F/220°C. Line 2 muffin pans with 11 liners, only lining every other cavity in the pan.
- Fill the liners to the top with the batter with a large cookie scoop or spoon. Make sure the liners are really full to the top!
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 18-20 minutes.
- Allow them to cool completely.
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Rylie says
Hi 👋 I’m wondering if frozen raspberries would be ok ?
Ella says
I haven't tried it but you probably can! I would stir them in really gently because I find frozen fruit breaks very easily in batters.
Kim says
How many eggs? I must of missed that part. Looks like a yummy recipe.
Thank you
Ella says
So sorry about that, for some reason it didn't come through on the US measurements! I've fixed that now, you'll need 2 eggs.