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Freshly baked White Chocolate Raspberry Muffins with visible raspberries and white chocolate chunks on a marble surface.
Daniel

White Chocolate Raspberry Muffins

Tender, bakery-style muffins bursting with tart raspberries and creamy white chocolate in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
Wet Ingredients
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1.5 tsp vanilla extract
Mix-Ins
  • 1.5 cups fresh raspberries gently rinsed and patted dry
  • 1 cup white chocolate chips divided

Equipment

  • 12-cup muffin tin
  • Paper Liners
  • Large mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the melted butter, milk, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just combined - do not overmix. A few small lumps are fine.
  5. Gently fold in the raspberries and 3/4 cup white chocolate chips. The batter will be thick and streaked with berry juices.
  6. Divide batter evenly among the 12 liners, filling each about 3/4 full. Sprinkle remaining 1/4 cup white chocolate chips on top of each muffin.
  7. Bake for 18-20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Toss raspberries with 1 tablespoon of flour before folding in to prevent them from sinking to the bottom. Frozen raspberries work too - do not thaw, just fold in frozen to prevent bleeding. These muffins stay moist for 2 days stored in an airtight container at room temperature, or freeze up to 3 months.