These bright, delicious Raspberry White Chocolate Chip Muffins are perfect for breakfast, brunch, or afternoon snacks.
Whether you use fresh or frozen raspberries, these raspberry white chocolate chip muffins are a tasty way to start the day. They also make a perfectly portable afternoon snack!
We love making muffins in my house. From classic dairy-free lemon blueberry muffins to banana blackberry oatmeal muffins to vegan zucchini muffins, they’re a great way to use up fresh berries before they go bad. And, thanks to frozen berries, they’re also a delicious way to enjoy berries year round.
These delightful treats are one of our favorite things to bake, and I hope you love them, too!
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🌟 Why this recipe works
Here’s why you’ll want to make this sweet and fruity muffin recipe over and over again:
- Easy-to-find ingredients: These muffins are made with ingredients you probably already have in your kitchen or pantry. And you can easily get all of them at your neighborhood grocery store.
- Perfect snack: Each muffin makes for a great midday snack or as part of breakfast. They’re also great to take on the go if you want something to eat on the road.
- Great for gatherings: This recipe makes 12 muffins. That’s a good amount for a brunch with friends or a kid’s birthday party.
- Fluffy, fresh, and fruity: The fresh raspberries give these light, airy muffins a nice tart flavor alongside the sweetness of the white chocolate.
🛒 Ingredient notes
- All-purpose flour – All-purpose flour is versatile and has moderate gluten, which helps ensure the muffins aren’t too dense or chewy.
- Granulated sugar – For added sweetness. I use 1/2 cup in this recipe, but if you prefer less sweet muffins, you can reduce the amount.
- Vegetable oil: To help keep the muffins moist.
- Milk: Also for added moisture and richness.
- Eggs: To bind all the ingredients and give the muffins extra structure.
- Baking powder and baking soda: To help the muffins rise and become airy.
- Vanilla: For an added layer of flavor.
- Fresh raspberries: Raspberries add a bit of tartness and bright flavor to the muffins.
- White chocolate chips: A classic pairing for raspberries and for added texture.
- Salt: Just a pinch to taste.
- Sanding sugar: Topping for the muffins for a pleasant crunchy texture.
✅ Step-by-step instructions
Here’s a brief look and step-by-step photos for how to make these muffins. You’ll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs. Then add vegetable oil, milk, and vanilla.
- Mix the wet and dry ingredients together.
- Then gently fold in the white chocolate chips and raspberries.
- Scoop the batter into a lined muffin sheet.
- Top with extra white chocolate chips, raspberries, and sanding sugar.
- Bake at 375°F for 5 minutes, then at 350°F for another 15-20 minutes.
👩🏻🍳 Recipe FAQs
The most common reason that muffins turn out overly dense is that the batter is overworked. That can over-activate the gluten and make the muffins chewy. To help avoid this, mix the wet and dry ingredients just until they’re combined.
Allow the muffins to cool, then store them in an airtight container at room temperature. They should keep for up to several days.
Yes. Simply let them cool, then place them in a freezer bag or other airtight container before freezing. They can keep for up to two months. Allow them to thaw gradually at room temperature when you’re ready to eat them.
🍽 Serving ideas
While these muffins are a great snack on their own, they can also be the perfect addition to a brunch charcuterie board or as a complement to hearty breakfast dishes like this tomato basil skillet breakfast scramble.
They also make fun treats for a midday tea party or as game day snacks.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Muffin pan – This muffin pan 2-pack is affordable and non-stick.
- Whisk – This sturdy 11-inch whisk is perfect for whisking eggs.
- Silicone spatula – This silicone spatula is great for gently folding ingredients in all sorts of recipes.
More muffin recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Raspberry White Chocolate Muffins
Equipment
- Cupcake liners
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs, at room temperature
- ½ cup vegetable oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup plus 1 Tablespoon, white chocolate chips
- 1 cup fresh raspberries
- coarse sugar for topping
Instructions
- Preheat the oven to 375°F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the eggs well. Then whisk in the vegetable oil, milk, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Using a spatula or wooden spoon, gently fold in the white chocolate chips and raspberries, saving a few of each to add to the tops of the batter just before baking.
- Using a cookie scoop or large spoon, scoop batter and fill each of the prepared lined muffin spots with batter just about ¾ of the way full.
- Add some of the extra white chocolate chips and raspberries to the tops of each.
- Bake at 375°F for 5 minutes. Then turn down the heat to 350°F and bake for an additional 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
