Grumpy's Honeybunch
menu icon
subscribe
search icon
×

White Chocolate Raspberry Muffins

Published: Last updated: by · As an Amazon Associate I earn from qualifying purchases.

White Chocolate Raspberry Muffins are bakery style muffins with a buttery sugary muffin top and a tender, moist, delicious crumb. They are perfect for breakfast or an afternoon snack.
Featured Image for White Chocolate Raspberry Muffins.

This White Chocolate Raspberry Muffins recipe is chock full of juicy raspberries and white chocolate chips with a bakery muffin style sugar topping. These tender crumb muffins with sugary golden brown muffin tops are an easy recipe the whole family will love.

Hero image for White Chocolate Raspberry Muffins.
Jump to:

❤️ Why you'll love it

Bakery-style muffins: raspberry white chocolate muffins are the perfect muffin for fans of the bakery style muffin.

Balanced flavors: this raspberry muffin recipe has the perfect balance of sweet and tart flavors packed full of fresh berries and white chocolate.

Moist muffins: they are moist, delicious, fluffy muffins with a tender crumb.

Ingredients for raspberry muffin recipe.
Simple ingredients = an easy muffin recipe!

🥘 Ingredients

Fresh Raspberries: for best results, choose firm raspberries that may not be fully ripened. Softer berries will break up in the batter (but will still be delicious).

Whole milk

Large eggs

Unsalted butter

Pure vanilla extract

All-purpose flour

Granulated sugar

Baking powder

Salt

White chocolate chips

Fresh raspberries

Dry ingredients in a white mixing bowl.
Step 1: mix dry ingredients
Wet and dry ingredients combined.
Step 2: add wet ingredients
Plain muffin batter.
Step 3: mix until flour is just combined.
Raspberries and white chocolate chips on top of the muffin batter.
Step 4: fold in raspberries and white chocolate.
4 Easy steps to delicious white chocolate raspberry muffins!

🔪 Instructions

  1. Preheat oven to 400°F. Line muffin cups with paper muffin liners. Set aside.
  2. In large bowl whisk together the almond milk, egg, and vanilla extract.
  3. In a separate bowl, sift together the flour, sugar, baking powder, and salt.
  4. Add the wet ingredients to the dry ingredients and stir until flour mixture is moistened.
  5. Gently fold in raspberries and vanilla chips.
  6. Evenly divide muffin batter into prepared muffin pan. Bake in preheated oven for 20 minutes or until golden brown.
  7. Remove from oven and place on wire rack. Cool slightly and remove muffins from the pan.
  8. Dip top warm muffins in melted butter, then dip in sugar. Return to cooling rack and cool completely before storing.
Mixed muffin batter.
Once folded, the batter will look very fluffy.
Muffin batter in paper cups in muffin tin.
It's ok to overfill these muffin cups!

🥄 Equipment

12-hole muffin tin

Large mixing bowl (2)

Wooden spoon

Rubber spatula

Hand whisk

Cooling rack

Baked muffins in muffin pan on cooling rack.
Step 5: cool for 10 minutes
A bowl of white sugar and bowl of melted butter with baked muffins on a cooling rack.
Step 6: Dip tops of muffins into butter, then white sugar.

🥫Storage

Room temperature: store in an airtight container up to 5 days.

Freeze: store in a freezer-safe container up to 3 months.

📖 Variations

  • Use any type of milk you wish, it can be dairy milk or plant based milk.
  • Substitute blackberries, blueberries, or chopped strawberries for the fresh raspberries.
  • Use semi-sweet chocolate chips in place of the white chocolate.
  • Use chunks of white chocolate bars in place of the chips
Cooling muffins on wire rack.
Muffins should be slightly warm when dipping into the butter and sugar.

💭 Tips

  • Gently melt the butter in the microwave in 10 second intervals until it is almost melted.
  • Toss the white baking chips with a teaspoon of all purpose flour before adding to the muffin batter to prevent the chips from sinking to the bottom of the cup during baking.

🙋 FAQ's

Can I substitute frozen raspberries for the fresh raspberries?

I don't recommend substituting frozen for fresh berries. The muffin batter is thick and frozen berries will seize up the batter, making it stiffer.

Upclose hero of muffin on a white plate.

If you are looking for a sugar free, gluten free muffin, try these Keto Fresh Raspberry Muffins.

The whole family will love these Raspberry Lemon Baked Donuts.

This Low Carb Raspberry Almond Coffee Cake is one of my personal favorites.

Raspberry Rhubarb Sweet Rolls are a perfect weekend brunch recipe.

🍽 Serve with..

Serve muffins warm with butter or jam and a hot cup of coffee or tea.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured Image for White Chocolate Raspberry Muffins.

White Chocolate Raspberry Muffins

Shelby Law Ruttan
White Chocolate Raspberry Muffins are bakery style muffins with a buttery sugary muffin top and a tender, moist, delicious crumb. They are perfect for breakfast or an afternoon snack.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 12 Muffins
Calories 266 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the muffins

For the sugar topping

Instructions
 

  • Preheat oven to 400°F. Line muffin cups with paper muffin liners. Set aside.
  • In large bowl whisk together the almond milk, egg, and vanilla extract. In a separate bowl, sift together the flour, sugar, baking powder, and salt.
  • Add the wet ingredients to the dry ingredients and stir until flour mixture is moistened. Gently fold in raspberries and vanilla chips.
  • Evenly divide muffin batter into prepared muffin pan. Bake in preheated oven for 20 minutes or until golden brown. Remove from oven and place on wire rack. Cool slightly and remove muffins from the pan.
  • Dip top warm muffins in melted butter, then dip in sugar. Return to cooling rack and cool completely before storing.

Nutrition

Calories: 266kcalCarbohydrates: 33gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 322mgPotassium: 107mgFiber: 2gSugar: 16gVitamin A: 357IUVitamin C: 4mgCalcium: 111mgIron: 1mgNet Carbohydrates: 32g
Keyword White Chocolate Raspberry Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

More Breakfast

About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

Subscribe

for your weekly recipe fix.

Reader Interactions

Comments

No Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.