White Chocolate Raspberry Muffins

Soft and fluffy, these White Chocolate Raspberry Muffins are the perfect balance of sweetness and tartness. Juicy raspberries add a fresh, tangy contrast to the creamy richness of white chocolate, making them an ideal treat for Mother’s Day brunch, afternoon tea, or a simple homemade gift.

Why You’ll Love This Recipe

• Perfectly Balanced Flavor – The sweetness of white chocolate pairs beautifully with the tartness of fresh raspberries.
• Soft and Moist Texture – Buttermilk keeps these muffins incredibly tender and fluffy.
• Easy to Make – A simple, no-fuss recipe that comes together in just 30 minutes.
• Great for Any Occasion – Perfect for breakfast, snacks, or a thoughtful homemade gift.
• Customizable – Easily switch up the flavors with different fruits or chocolate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) buttermilk
• 1 cup (150g) fresh raspberries
• ¾ cup (130g) white chocolate, chopped or chips

Directions

1. Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix the Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

1. In a separate large bowl, whisk together melted butter, sugar, eggs, vanilla extract, and buttermilk until smooth.

4. Combine the Ingredients

1. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the muffins soft.

5. Fold in the Add-Ins

1. Carefully fold in the raspberries and white chocolate, ensuring they are evenly distributed.

6. Bake

1. Spoon the batter into the prepared muffin cups, filling each about ¾ full.
2. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

7. Cool and Serve

1. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Serve warm or at room temperature and enjoy!

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins
• Calories: 250 kcal per serving

Variations

• Dark Chocolate Version: Swap white chocolate for dark or milk chocolate for a richer flavor.
• Lemon Twist: Add 1 tsp of lemon zest for a fresh citrusy note.
• Nutty Addition: Fold in ¼ cup of chopped almonds or walnuts for extra crunch.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Vegan Adaptation: Replace buttermilk with almond milk + 1 tsp vinegar, butter with vegan butter, and eggs with a flaxseed substitute.

Storage/Reheating

• Room Temperature: Store muffins in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 5 days, but bring to room temperature before serving.
• Freezing: Freeze for up to 3 months. Wrap each muffin individually in plastic wrap and store in a ziplock bag.
• Reheating: Warm muffins in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 5 minutes.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Use them straight from the freezer to prevent excess moisture, and toss them in a little flour before folding them in.

Why are my muffins dense instead of fluffy?

Overmixing the batter can make the muffins dense. Stir just until combined to keep them light.

Can I substitute the buttermilk?

Yes! You can use regular milk with 1 tsp of vinegar or lemon juice as a buttermilk substitute.

What’s the best way to distribute the raspberries evenly?

Gently fold them in with a spatula to avoid crushing them, which can make the batter too wet.

Can I make mini muffins instead?

Yes! Reduce the baking time to 12-15 minutes for mini muffins.

Can I make these muffins without chocolate?

Absolutely! Simply omit the white chocolate for a classic raspberry muffin.

How can I make the muffins extra moist?

Using buttermilk and melted butter ensures a moist texture. Avoid overbaking to keep them from drying out.

Can I add a crumble topping?

Yes! Mix 2 tbsp butter, 2 tbsp sugar, and ¼ cup flour for a simple streusel topping before baking.

How do I make the muffin tops more golden?

Brushing the tops with a little melted butter before baking can help achieve a golden finish.

What drinks pair well with these muffins?

They go perfectly with coffee, tea, or a glass of cold milk.

Conclusion

These White Chocolate Raspberry Muffins are the perfect combination of sweet, tart, and creamy flavors, making them an excellent choice for Mother’s Day or any special occasion. Soft, fluffy, and bursting with fresh raspberries and white chocolate, they are easy to make and even easier to enjoy. Serve them warm with a cup of tea or coffee for a delightful treat!