The Best White Chocolate Raspberry Muffins (Bakery-Style & So Moist!)

Welcome to my kitchen! Today, I’m sharing my white chocolate raspberry muffins, a recipe that’s always a hit at breakfast gatherings and coffee dates. I first tried these fluffy raspberry muffins at a small bakery in Vermont during a spring vacation, and I instantly fell in love with the way the tart raspberries complemented the sweet white chocolate chips. After countless attempts in my own kitchen, I perfected this recipe, and it’s become my go-to whenever I want to impress guests or treat my family to something special.

This recipe is perfect for anyone who loves bakery style raspberry muffins and wants something easy, delicious, and fun to bake at home. The best part? These moist raspberry muffins come together in under an hour, using simple ingredients you probably already have in your pantry. Whether you’re a beginner baker or a seasoned pro, you’ll find this recipe straightforward and rewarding. The combination of juicy raspberries and creamy white chocolate creates the perfect balance of flavors that’ll have everyone asking for seconds. Let’s dive in and see why these white chocolate raspberry muffins are a must-try!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Difficulty: Easy
Calories: ~285 per muffin

This recipe is surprisingly quick and easy – perfect for busy mornings or afternoon baking sessions!

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Ingredients

For these white chocolate raspberry muffins, you’ll need the following ingredients. I love how simple this ingredient list is – nothing fancy or hard to find! You can swap butter with coconut oil for a lighter twist, or use frozen raspberries if fresh ones aren’t available (just don’t thaw them first). The sour cream is key to keeping these muffins incredibly moist, but Greek yogurt works beautifully too.

For the Muffins:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but amazing)
• ¾ cup sour cream or full-fat Greek yogurt
• ¼ cup whole milk
• 1 ½ cups fresh raspberries (or frozen, not thawed)
• ¾ cup white chocolate chips

Optional Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 2 tablespoons cold butter, cubed
• Pinch of cinnamon

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Instructions

Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it generously with butter. This temperature helps your white chocolate raspberry muffins develop those beautiful golden tops while staying tender inside.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside – keeping your dry ingredients separate initially is the secret to fluffy raspberry muffins.

Step 3: In another bowl, whisk the melted butter and sugar together until well combined. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract, almond extract (if using), sour cream, and milk. Mix until smooth and creamy.

Step 4: Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until you see a few flour streaks remaining – don’t overbeat! For soft, tender muffins, it’s better to undermix than overmix. The batter should be thick and somewhat lumpy.

Step 5: Gently fold in the white chocolate chips. Then, carefully fold in the raspberries, being gentle so they don’t break apart too much. A few broken berries are fine and will create lovely pink swirls!

Step 6: If making streusel topping, quickly combine flour, sugar, and cold butter pieces in a small bowl. Use your fingers or a fork to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle with a pinch of cinnamon.

Step 7: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If using streusel, sprinkle it generously over the tops. You can also press a few extra white chocolate chips on top for that bakery-style look!

Step 8: Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The muffins should spring back when lightly touched.

Step 9: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Try to resist eating them immediately (I know it’s hard!) – they’re best after cooling for about 10 minutes.

Homemade fluffy raspberry muffins ready to serve

Pro Tips

Tip 1: Don’t skip the room temperature eggs – they incorporate better and help create those perfectly fluffy raspberry muffins with an even texture.

Tip 2: Toss your raspberries and white chocolate chips in a tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom during baking!

Tip 3: For extra tall, bakery style raspberry muffins, fill the muffin cups generously and start baking at 425°F for 5 minutes, then reduce to 375°F for the remaining time. This creates a burst of steam that makes the tops dome beautifully.

Tip 4: Use fresh raspberries when possible for the best flavor, but frozen raspberries work wonderfully – just don’t thaw them first or they’ll turn your batter purple and make the muffins soggy.

Tip 5: Grease your muffin tin thoroughly even if using liners – trust me, it makes removal so much easier and prevents any sticking disasters!

Tip 6: Don’t overmix the batter! Those moist raspberry muffins you’re dreaming of come from gentle mixing. Overmixing develops gluten and creates tough, dense muffins.

Serving Suggestions

These white chocolate raspberry muffins are absolutely delightful served warm with a pat of butter melting on top. I love enjoying them with my morning coffee or an afternoon cup of tea. They’re also wonderful alongside a fresh fruit salad for brunch.

For an extra special treat, split a muffin in half and add a dollop of lemon curd or raspberry jam. You can also serve them with a scoop of vanilla ice cream for dessert – the warm muffin with cold ice cream is absolutely heavenly! Dust them with powdered sugar right before serving for an elegant presentation that makes them look like they came from a fancy bakery.

These serving ideas elevate your homemade raspberry muffins experience and make them perfect for everything from casual breakfasts to special occasions.

Storage & Reheating

Store your leftover white chocolate raspberry muffins in an airtight container at room temperature for up to 3 days. They stay incredibly moist when stored properly – just make sure the container is sealed tight to prevent them from drying out.

To reheat, pop a muffin in the microwave for 15-20 seconds, or warm them in a 300°F oven for about 5 minutes. This refreshes the texture and makes them taste freshly baked! You can also freeze these muffins for up to 3 months. Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag. Thaw overnight at room temperature or microwave from frozen for 30-45 seconds.

Avoid storing these in the fridge – it actually dries them out faster and affects the texture.

Health & Nutrition Info

Each muffin contains approximately 285 calories, with about 12g of fat, 40g of carbohydrates, and 4g of protein. The raspberries add a good dose of vitamin C and antioxidants, while also providing fiber.

Want to make these healthier? You can substitute half the all-purpose flour with whole wheat flour for added fiber, or use coconut sugar instead of granulated sugar for a lower glycemic option. Greek yogurt instead of sour cream bumps up the protein content. You can also reduce the sugar to ½ cup if you prefer less sweetness – the white chocolate chips and raspberries provide plenty of flavor on their own!

For a dairy-free version, use coconut oil instead of butter, dairy-free white chocolate chips, and coconut yogurt in place of sour cream. These healthier moist raspberry muffins are perfect for weekend treats when you want something a bit lighter but still delicious.

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Conclusion

I hope you absolutely love these white chocolate raspberry muffins as much as my family and I do! They’re the perfect combination of tender, fluffy texture and incredible flavor. Whether you’re making them for a special breakfast, packing them for lunch boxes, or bringing them to a potluck, they’re guaranteed to be a hit. The best part is how easy they are to make – no fancy equipment or complicated techniques required.

Try this white chocolate raspberry muffins recipe and let me know how it turned out! I’d love to hear your thoughts in the comments below. Did you add the streusel topping? Try any fun variations? Please rate the recipe and share photos on social media – tag me so I can see your beautiful creations!

Looking for more delicious muffin recipes? Check out my Lemon Blueberry Muffins, Double Chocolate Banana Muffins, and Cinnamon Streusel Apple Muffins. Happy baking!

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FAQ

Can I freeze these white chocolate raspberry muffins?
Yes! Your white chocolate raspberry muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap, then store them all together in a freezer-safe bag or container. Thaw at room temperature for about an hour, or microwave from frozen for 30-45 seconds. They taste just as fresh!

What if I don’t have sour cream?
No problem! Full-fat Greek yogurt is an excellent substitute and works perfectly. You can also use buttermilk (use ¾ cup total liquid instead of the sour cream and milk combo). Plain yogurt works too, though sour cream gives the moistest results.

Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully in this recipe. The key is to NOT thaw them first – add them to the batter frozen. This prevents the color from bleeding too much and keeps your muffins from turning purple. You might need to add 1-2 extra minutes to the baking time.

How can I make these muffins less sweet?
You can reduce the sugar to ½ cup if you prefer less sweetness. The white chocolate chips already add sweetness, so the muffins will still taste great! You could also use dark chocolate chips instead of white chocolate for a less sweet option.

Can I make the batter ahead of time?
For best results, I recommend baking these muffins right after mixing the batter. However, you can refrigerate the batter for up to 2 hours before baking. Just note that cold batter may need an extra minute or two in the oven. The muffins won’t rise quite as high if the batter sits too long.

My muffins turned out flat. What happened?
Flat muffins usually mean the baking powder or baking soda was old and lost its leavening power. Check the expiration dates! Also, make sure you’re not overmixing the batter – this can deflate the air bubbles needed for rise. Finally, opening the oven door too early can cause them to collapse.

Can I substitute the white chocolate chips?
Sure! You can use dark chocolate chips, milk chocolate chips, or even butterscotch chips. You could also leave out the chips entirely for a simpler raspberry muffin, or add lemon zest for a different flavor profile. These bakery style raspberry muffins are very versatile!

How do I get the muffins to have tall, domed tops?
Fill your muffin cups generously (about ¾ to almost full), and try the high-heat start method I mentioned in the pro tips. Starting at 425°F for 5 minutes creates a burst of steam that helps the tops dome beautifully before you reduce to 375°F for the remaining time.