Description
These White Chocolate Raspberry Muffins are tender, buttery treats filled with juicy raspberries and creamy white chocolate chips—ideal for a sweet breakfast or snack. Ready in just 30 minutes!
Ingredients
250 g (2 cups) flour, fluffed, spooned and leveled
½ tsp salt
2 tsp baking powder
150 g (¾ cup) granulated sugar, plus 1–2 tsp extra for berries (optional)
2 eggs, at room temperature
113 g (½ cup) unsalted butter, melted and cooled
120 ml (½ cup) whole milk, at room temperature
1½ tsp vanilla extract
170 g (6 oz / ~1¼ cups) raspberries
120 g (⅔ cup) white chocolate chips
coarse sugar for topping (optional)
Instructions
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a small bowl, whisk together flour, sugar, baking powder, and salt.
3. In a medium bowl, whisk eggs, melted butter, vanilla, and milk.
4. Add dry ingredients to wet and stir gently until just combined—do not overmix.
5. Fold in raspberries and white chocolate chips gently.
6. Scoop batter into muffin cups. Sprinkle tops with coarse sugar if desired.
7. Bake for 19–22 minutes or until a toothpick comes out clean.
8. Cool muffins before serving.
Notes
Storage: Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week. Freeze individually wrapped muffins for up to 3 months.
Tart raspberries? Toss them with 1–2 tsp sugar before adding.
Measure flour by spooning into cup and leveling off.
Use room temperature eggs and milk for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 272
- Sugar: 20 g
- Sodium: 123 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 51 mg
Keywords: white chocolate, raspberry muffins, easy muffins, fruit muffins