Raspberry White Chocolate Muffins Recipe: A luscious marriage of raspberries and chocolate in a muffin.

Raspberry White Chocolate Muffins Recipe


Raspberry White Chocolate Muffins will start off your day with a smile or perk up your afternoon break. Raspberries and white chocolate chips are the perfect complement in these delicious treats. They are great for breakfast, snacks, or dessert. These go together fast and are easy enough for a beginner to make.

You may use fresh or frozen raspberries, so you can enjoy them year-round. Feel free to reduce the white chocolate chips and add chopped nuts such as macadamia nuts or pecans. Try experimenting with other fruits for a change of pace. See Notes below.

Raspberry White Chocolate Muffins Recipe

2 cups all-purpose flour
2-1/2 teaspoons baking powder (not baking soda)
1/2 teaspoon ground allspice
1/2 teaspoon table salt
1 cup white chocolate chips
1/2 cup (1 stick or 8 Tablespoons) butter, at room temperature
3/4 cup granulated white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 Tablespoon finely grated orange zest (zest of one orange)
1 cup milk
1 cup fresh raspberries (may substitute unsweetened frozen raspberries – do not thaw first)

Preheat oven to 375 F. Grease and flour muffin pans or line with papers.

In a small bowl, whisk together flour, baking powder, allspice, and salt. Stir white chocolate chips into the flour to coat. Set aside.

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Beginning with mixer on low speed and increasing to medium, cream together butter and sugar in a large bowl until light and fluffy. Beat in vanilla, egg, and orange zest.

Using a large dinner fork to combine (see Notes), add flour mixture to butter mixture, half at a time, alternating with the milk.
Mix only until combined. The batter will be thick. Fold in raspberries, taking care not to smash them. (If using frozen raspberries, the batter will firm up somewhat more. This is normal.)

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Use an ice cream scoop to fill prepared muffin pans 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Turn pans halfway through the baking process for even cooking. Let cool to room temperature before serving.

Yield: 12 to 18 muffins

• Using a large dinner fork to combine the batter by hand helps ensure that you do not over-mix. Small lumps are fine and will disappear when baked. Over-mixing will cause dense, chewy muffins.


• Reduce white chocolate chips to 1/2 cup and add 1/2 cup of chopped macadamia nuts or pecans.

• Substitute blackberries (or any other berry), chopped peaches, nectarines, apricots, apples, blueberries, or strawberries for the raspberries.

Raspberry White Chocolate Muffins Recipe Photo ©2022 Peggy Filippone

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