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Fresh, juicy raspberries and rich white chocolate are the perfect pair. These raspberry white chocolate muffins are soft and moist with so much flavor in each bite. Best of all, they come together in about 30 minute so they’re fast enough for a last-minute brunch, dessert, and more!
I have a special love for raspberries after picking them on local farms for nearly a decade. They tend to be more tart than sweet with a mouth-puckering, fruity intensity that makes them unlike anything else.
Raspberries benefit so much from a little added sweetness, particularly any type of chocolate. Sweet white chocolate chips are a great match and make these tender, fluffy muffins taste light and refreshing, perfect for brunch or breakfast!
If you love raspberry and white chocolate together, try these Matcha Scones with white chocolate chips and a raspberry glaze or my chewy Raspberry White Chocolate Blondies.
Why you’ll love this White Chocolate Raspberry Muffins Recipe
- So soft and flavorful thanks to the sour cream and oil
- Perfect combination of two flavors – tart raspberries and creamy white chocolate
- Uses simple, basic ingredients you can grab and throw together whenever
- Ultra moist and tender muffin recipe like your favorite bakery-style muffins
- Can be made with fresh or frozen berries any time of year
- Super easy recipe anyone can make – no fancy skills required
Ingredients
- All purpose flour – Although pastry flour makes the softest muffins, this recipe is still super soft using regular AP. Just be sure to scoop and level it first to make sure you don’t add too much.
- Baking powder – This is a leavening agent that will help the muffins rise and become fluffy in the oven.
- Kosher salt
- Sugar – I use regular white sugar to let the raspberry flavor stand out the most.
- Sour cream – If you want really soft, moist muffins, sour cream is essential. The added fat and moisture makes the muffins very tender with a subtle creaminess to the flavor.
- Coconut oil – You’ll need some sort of liquid oil to add moisture. I like to use melted coconut oil, but you can also use melted butter, or vegetable oil.
- Water (or whole milk) – For just enough moisture.
- Fresh or frozen raspberries – Although I like to use fresh raspberries, frozen raspberries work just as well! We like to freeze a bunch of raspberries in the summer. When baking, I usually crumble them with my hands to break them into small bite-sized pieces.
- Pure vanilla extract – My homemade Bourbon vanilla extract has the best flavor.
- White chocolate chips – To add a sweet, creamy flavor the muffins. Look for real white chocolate, not white baking chips.
How to Make Raspberry White Chocolate Muffins
- Preheat the oven to 400 F. Line a muffin pan with paper muffin liners.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- In a large bowl, whisk together the wet ingredients (sugar, vanilla extract, sour cream, oil, and water). Whisk in the eggs.
- Add the dry ingredients to the wet and fold together, being careful not to overmix.
- Fold in the white chocolate chips and fresh raspberries, stirring to incorporate.
- Use an ice cream scoop or measuring cup to portion the muffin batter into the muffin cups. I like to fill them to almost the top for a nice, round dome. Feel free to add half a raspberry pressed on top, if you’d like.
- Distribute all of the muffin batter evenly, then bake for 18-22 minutes or until a toothpick comes out clean from the center.
- Allow the muffins to cool for about 5 minutes in the pan then transfer the warm muffins to a wire rack to cool all the way.
- Serve and enjoy!
Storing Suggestions
Since these muffins contain fresh fruit, I recommend keeping them in an airtight container in the fridge for about 2-3 days. Let them warm up on the counter at room temperature first for the best texture.
You can also freeze the leftover muffins, but they don’t tend to last that long!
Tips & Variations
- Add lemon zest. A little fresh lemon zest can add a lovely extra layer of flavor.
- Use a different extract. I love using lemon extract or almond extract for a different flavor profile.
- Change the type of chocolate chips. Raspberries taste wonderful with any type of chocolate, so feel free to use milk, semi-sweet, or dark chocolate chips instead.
- Prep the batter ahead of time. For the best rise, I actually like to refrigerate the muffin batter overnight. This can also be a big help if you’re making them for a special occasion and need to simplify your prep on the day.
- Add a topping. Sometimes, I like to top the muffins with a little coarse sugar before baking to get a nice, crispy shell. You can also drizzle melted white chocolate over top after they cool for an easy garnish. They’re great without any of this, but it’s fun to make them a little fancy every once in a while!
FAQs
If you don’t have sour cream, try using a rich yogurt, like Greek yogurt, instead. The added moisture and fat makes the muffins extremely soft and tender. I’ve also used buttermilk and had success, but the sour cream makes such a big difference.
Yes! Frozen raspberries are actually even easier to use because they don’t fall apart when mixing nearly as much. I like to crunch them in my hands to break in half for little pops of raspberry in every bite.
Absolutely not! These easy raspberry muffins are lovely with or without the chocolate. You can also try adding a different type of mix-in, like sliced almonds, pistachios, and more.
Related Recipes
- Raspberry White Chocolate Blondies
- White Chocolate Strawberry Muffins
- Cranberry White Chocolate Muffins in a Jar
- Lemon Lavender Muffins
- Lemon Poppyseed Muffins
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Moist Raspberry White Chocolate Muffins
Equipment
- large mixing bowl
- small mixing bowl
- 9 inch square baking pan
- SIlicone spatula
- dough whisk optional, but ideal for mixing thick batters like this
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
Wet Ingredients
- 1 cup white sugar, sugar
- 1/2 cup melted coconut oil, or vegetable oil
- 1/2 cup sour cream
- 1/4 cup water, or milk
- 1 tbsp vanilla extract
- 2 eggs
Mix-ins
- 1/2 cup white chocolate chips
- 1 1/2 cup fresh raspberries, or frozen
White Chocolate Drizzle (optional)
- 1/4 cup white chocolate chips, melted
Instructions
- Preheat the oven to 400 F. Line a muffin pan with paper muffin liners.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
- In a large bowl, whisk together the wet ingredients (sugar, vanilla extract, sour cream, oil, and water). Whisk in the eggs.1 cup white sugar, 1/2 cup melted coconut oil, 1/2 cup sour cream, 1/4 cup water, 1 tbsp vanilla extract, 2 eggs
- Add the dry ingredients to the wet and fold together, being careful not to overmix.
- Fold in the white chocolate chips and fresh raspberries, stirring to incorporate.1/2 cup white chocolate chips, 1 1/2 cup fresh raspberries
- Use an ice cream scoop or measuring cup to portion the muffin batter into the muffin cups. I like to fill them to almost the top for a nice, round dome.
- Distribute all of the muffin batter evenly, then bake for 18-22 minutes or until a toothpick comes out clean from the center.
- Allow the muffins to cool for about 5 minutes in the pan then transfer the warm muffins to a wire rack to cool all the way.
- If desired, microwave the additional 1/4 cup white chocolate chips in a microwave-safe bowl for 30 seconds at a time. Stir after each interval and continue heating until the chocolate melts. Drizzle over the muffins before serving.1/4 cup white chocolate chips
- Serve and enjoy!
Notes
Nutrition
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