Raspberry White Chocolate Chip Muffins
These Raspberry White Chocolate Chip Muffins are soft, fluffy, and simple to make. Loaded with fresh raspberries and sweet white chocolate, this easy muffin recipe is perfect for breakfast or dessert!
Raspberry White Chocolate Chip Muffins
This may be a bold statement, but these are quite possibly the best raspberry white chocolate muffins out there.
It checks all of my boxes:
- Moist
- Fluffy
- Loaded with flavor
- Easy to make
This raspberry muffin recipe with buttermilk combines fresh (or frozen) juicy raspberries and white chocolate chips. It’s such a delicious combo for you raspberry lovers out there. The sweet muffin batter bakes up soft, with a golden top. It’s a delicious breakfast idea or dessert option. In fact, this easy recipe might be my new favorite.
And just incase you’re looking for more muffin recipes, these strawberry banana muffins, pumpkin blueberry muffins, and banana chocolate chip muffins are a few of my favorites.
These fluffy muffins are sweet and loaded with deliciousness. Especially if you devour these straight from the oven…who can resist warm muffins?
Ingredients in Raspberry White Chocolate Chip Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Light brown sugar
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Buttermilk
- Raspberries (fresh or frozen)
- White chocolate
- Turbinado sugar for topping (if desired)
How to Make White Chocolate Raspberry Muffins:
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liner or grease well with cooking spray. Set aside.
- In a large mixing bowl, whisk flour, baking powder, and baking soda. Stir in brown sugar and salt.
- Make a well in the center of flour mixture and add melted butter, eggs, vanilla, and buttermilk. Stir until just combined. Gently fold in raspberries and white chocolate chips.
- Spoon batter into prepared muffin pan, filling the muffin cups about ¾ full. Sprinkle tops with turbinado sugar, if desired.
- Bake for 18-20 minutes, or until toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, it’s easy to make your own. Simply combine one cup of milk with 1 tablespoon of lemon juice or vinegar.
How Do I Make My Muffins Light and Fluffy?
The trick is not to overmix the muffin batter. When doing so, it results in a denser, heavier muffin.
How Long Will These Last?
Store these easy raspberry muffins in an airtight container for up to five days.
Can I Freeze Muffins?
Absolutely! Place the cooled muffins in a freezer-safe container or bag and freeze for up to three months.
Tips for Making the Best White Chocolate Raspberry Muffins:
- Fresh or frozen berries work for these muffins. If using frozen raspberries, defrost before using.
- Buttermilk works best in this recipe, but whole milk or 2% can be substituted if needed.
- A good quality white chocolate makes this recipe extra special. I like to use Ghirardelli white chocolate chips or Ghirardelli chopped white chocolate.
- No white chocolate chips? Chopped white chocolate or milk chocolate chips would work just as well.
- A touch of lemon zest will add a hint of flavor, too.
- For even-sized muffins, using a small cookie scoop or ice cream scoop instead a spoon.
Looking for More Easy Muffin Recipes? I’ve Got You Covered!
- Apple Streusel Muffins
- Pumpkin Apple Muffins
- Lemon Poppy Seed Muffins
- Apple Cinnamon Muffins
- Banana Honey Muffins
- Bakery Style Blueberry Muffins
Raspberry White Chocolate Chip Muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup packed light brown sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 eggs, (lightly beaten)
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 1 cup buttermilk
- 1 cup fresh or frozen raspberries, (if using froze, defrost first)
- ¾ cup white chocolate chips
- 2 tablespoons turbinado or coarse sugar, for topping, (if desired)
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liner or grease well with cooking spray. Set aside.
- In a large mixing bowl, whisk flour, baking powder, and baking soda. Stir in brown sugar and salt.
- Make a well in the center of flour mixture and add melted butter, eggs, vanilla, and buttermilk. Stir until just combined. Gently fold in raspberries and white chocolate chips.
- Spoon batter into prepared muffin pan, filling about ¾ full. Sprinkle tops with turbinado sugar, if desired.
- Bake for 18-20 minutes, or until toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Notes
- Muffins will last in an airtight container at room temperature for up to five days.
- If you don't have buttermilk, 2% or whole milk can be used instead. You can also make your own buttermilk by combining one cup of milk and one tablespoon of lemon juice or vinegar.
- See my tips and tricks for making these Raspberry White Chocolate Chip Muffins above the recipe box.
