This Delicious White Chocolate Raspberry Muffins Recipe is a sweet and simple treat made with fresh raspberries and chunks of white chocolate. These fluffy muffins are perfect for breakfast, an afternoon snack, or even a festive 4th of July spread. This delicious recipe comes from my cousin, Kelly.
Some words from Kelly: Hello Everybody! My name is Kelly Sullivan. Lise and I have so many things in common and our love for baking is probably our strongest connection, but being from the South, we can both talk about anything and I love the time I get to spend with Lise. I am very excited about being asked to be a contributor on her blog!!
I tend to enjoy making desserts that are somewhat difficult but not too over the top. These easy raspberry muffins are one of my children’s favorite breakfast goodies, they are easy to make and I thought they would be perfect for a 4th of July breakfast for your family or friends if you have company in town.
What You'll Need
Why I Love This Delicious White Chocolate Raspberry Muffins Recipe
- The combination of fresh juicy raspberries and rich white chocolate creates the perfect balance of tart and sweet.
- It is an easy recipe with simple ingredients I usually have on hand.
- The sugar and flour topping adds a light, crispy finish that makes each bite extra special.
- They’re versatile—these delicious muffins make a great breakfast, an afternoon snack, or a holiday treat.
- The perfect muffin for the whole family to enjoy.
INGREDIENT NOTES
- Butter: Use unsalted butter for better control over the flavor. Make sure it’s softened to room temperature for easy creaming with the sugar.
- Half and Half: Adds richness and moisture to the batter. You can substitute with whole milk or a mix of milk and cream if needed.
- White Chocolate: Chopping a white chocolate bar gives you bigger, creamier pockets of chocolate that melt better than chips.
- Raspberries: Fresh juicy berries add a tart contrast to the sweet white chocolate. Gently tear them into smaller pieces to distribute them evenly without crushing them.
HOW TO MAKE Delicious White Chocolate Raspberry Muffins Recipe
- Pre heat oven to 400°F (200°C) and line a 12-cup muffin pan with muffin liners to prevent sticking and make cleanup easier.
- In a small bowl, combine 1 tablespoon of all purpose flour with 1½ tablespoons of coarse sugar. Set this aside to sprinkle on top of the muffins later.
- In a medium bowl, mix the flour, baking powder, and chopped white chocolate. Stir until combined, then set aside.
- In a separate bowl, cream the butter and ½ cup sugar together until smooth and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating until fully mixed. Pour in the milk and beat for another 30 seconds. Scrape down the sides of the bowl to catch any unmixed ingredients, then mix for another minute.
- Gradually add the dry ingredients to the wet mixture in two batches. When the dry ingredients are almost fully combined, gently fold in the raspberries by hand. This step helps prevent overmixing, which can make the muffins dense or dry.
- Divide the muffin batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the sugar and flour mixture over the tops of the muffins for a sweet, crisp finish.
- Bake in the preheated oven for 18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Once cooled, they’re ready to enjoy.
QUICK TIPS
- Soften the butter to room temperature for smooth and even mixing.
- Gently fold the raspberries by hand into the muffin mixture to avoid crushing them and overmixing the batter.
- Fill the muffin cups about three-quarters full for even baking and a nice muffin top.
- Let the warm muffins cool in the pan for a few minutes before transferring them to a rack to prevent them from breaking apart.
FREQUENTLY ASKED QUESTIONS
- Can I use frozen raspberries? You can use frozen over fresh berries, but don’t thaw them before adding to the batter. Toss them in a little flour to prevent them from sinking.
- Can I substitute white chocolate chips for chopped white chocolate? Yes, but chopped white chocolate melts better and gives you creamier pockets of chocolate.
- How do I store these muffins? Store them in an airtight container at room temperature for up to 2-3 days or in the fridge for up to five days.
- Why is my batter so thick? This is normal for this recipe. A thicker batter helps hold the raspberries and white chocolate chunks in place while baking.
Related Recipes
Love this recipe? If you try it, be sure to tag me on Instagram! You can also find me on Pinterest, YouTube and Facebook.
Delicious White Chocolate Raspberry Muffins Recipe
Light and fluffy muffins filled with a delicious combination of white chocolate and raspberries. Perfect for breakfast or a snack.
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Servings: 12 muffins
Calories: 288kcal
Ingredients
- 5 tablespoons butter
- ½ cup plus 1 ½ tablespoons granulated sugar
- 1 large egg
- 1 cup half and half
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 2 cups plus 1 tablespoon flour
- 8 ounces white chocolate, chopped not chips
- ½ cup raspberries torn into pieces
Instructions
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with cupcake liners.
- In a ramekin or small bowl, mix 1 tablespoon flour and 1½ tablespoons of sugar to sprinkle on top of muffins before baking.
- In a medium to large bowl mix the flour, baking powder and chopped white chocolate and set aside.
- Cream butter and ½ cup sugar until smooth (about 2-3 minutes). Add the egg and vanilla, then beat until incorporated. Add milk, then beat for 30 seconds. Scrape sides of bowl and mix another minute.
- Add dry ingredients to wet in two batches. When dry ingredients are almost fully incorporated, hand stir in the raspberries. This will keep you from over mixing the batter which will cause your muffins to be dry.
- Pour batter into prepared muffin cups. Dust the tops of all the muffins with the sugar/flour mixture from the ramekin. Place in preheated oven and bake for 18 minutes. Let cool and serve.
Nutrition
Calories: 288kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 74mg | Potassium: 219mg | Fiber: 1g | Sugar: 20g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg
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Nancy says
What can I use instead of half and half
sara says
Kelly's muffins look so yummy!! Nice to have a treat not too sweet! Can't wait to see what's next:)