These extra fluffy raspberry white chocolate muffins are the ultimate treat! Made with simple basic ingredients, these muffins can be made in under 10 minutes. They’re loaded up with fresh raspberry and white chocolate chips.
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 it’s out of season, so you can enjoy this recipe year round.
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.
Why you’ll love these raspberry white chocolate muffins!
- These light and fluffy delicious raspberry muffins have a domed top, just like a bakery style muffin! This is from baking at a high temperature to begin with, then lowering the temperature of the oven.
- They have the perfect balance of sweetness and tartness thanks to a combination of juicy raspberries and sweet white chocolate chips.
- They can be whipped up in under 10 minutes! I used a mixer to make these but you could also make them by hand.
- You can freeze these white chocolate raspberry muffins, perfect for those days when you need breakfast or a snack in a hurry!
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.
Butter: I’m using unsalted butter. Make sure it is room temperature before you start baking!
Step by Step Instructions
You will need a large mixing bowl and hand held electric mixer or a stand mixer fitted with the paddle attachment. You’ll also need a muffin pan and muffin cases.
Step One: Whisk together all of the dry ingredients in a large bowl.
Step Two: In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the room temperature butter, buttermilk, eggs, vanilla extract and sugar. It will be a bit lumpy which is fine!
Step Three: Pour the flour mixture into the wet ingredients and combine on low speed until the batter is smooth. Add in your raspberries and white chocolate chips, folding gently with a rubber spatula so you don’t crush the raspberries.
Step Four: Line a muffin pan with muffin liners and fill each one to the top with the muffin batter. 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 16-18 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.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients, including the buttermilk, are at room temperature before you start baking.
- Sprinkle 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 right after they come out of the oven.
Frequently Asked Questions
Yes! Freeze them in a freezer bag for up to 3 months. Let them defrost overnight in the fridge or you can heat them up in the microwave to defrost them.
Yes you definitely can, I have tested with both frozen and fresh raspberries and both of them work.
You can sprinkle over some sparkling sugar or coarse sugar just before baking or a streusel if you like! Find my streusel recipe here (ELLA ADD THIS)
Try these breakfast recipes next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Raspberry White Chocolate Muffins
- 12 cup muffin tray
- 3 cups all purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ sticks unsalted butter room temperature
- 4 oz buttermilk room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cups raspberries
- ½ cup white chocolate chips
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl or jug.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, butter, eggs, vanilla and buttermilk then beat on medium speed
- Pour the dry ingredients into the wet and beat until combined on low speed. Increase the speed to medium and beat until the muffin batter is almost smooth.
- Fold in the raspberries and chocolate chips.
- Fill the liners to the top with the batter.
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.
- Allow them to cool completely.
How many eggs? I must of missed that part. Looks like a yummy recipe.
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.