Raspberry White Chocolate Muffins are sweet, tangy and so moist. They taste like they’re straight from the bakery, but the muffins are quick and easy to make.
I love to make a variety of delicious muffins for brunch and breakfast parties. Two favorites are my Easy Chocolate Chip Muffins and my Orange Muffins with Yogurt. They just make the morning better.
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Why this Raspberry White Chocolate Muffins Recipe is a Keeper
These bakery-style muffins are perfect dessert or breakfast. They are so delicious and easy to make.
- Bakery-Style Texture: Soft centers with golden muffin tops just like your favorite bakery.
- Simple Ingredients: Everything is easy to find for these moist muffins at any grocery store.
- Sweet & Tart Flavor: Raspberries and white chocolate balance perfectly.
- Great for Breakfast or Snacks: These raspberry muffins are a family favorite that works for brunch, lunchboxes, or coffee breaks.
- Serve With: Serve raspberry muffins with white chocolate with Iced White Chocolate Mocha (Starbucks Copycat) or Berry Breakfast Fruit Salad with Honey Lime Dressing.
Can you Use Frozen Raspberries in Muffins?
Yes, but it’s best to thaw them before use. You can also pat them with paper towels to help remove excess moisture.
Pro Tip for the Best Muffins
Rest the batter 10–15 minutes before scooping
This short rest hydrates the flour and thickens the batter slightly, which helps suspend the raspberries so they don’t sink and gives you taller, rounder muffin tops.
Ingredient Notes for White Chocolate Raspberry Muffins
These muffins are best. Use easy, fresh ingredients that bring delicious flavor to the raspberries and white chocolate chips muffins.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Raspberries: It’s better to use fresh berries for this bakery style muffin.
- White Chocolate Chips: Use chocolate chunks, they are delicious, but you can also use milk chocolate or even dark chocolate chips, semi-sweet chocolate chips.
- Ricotta Cheese: Use any ricotta cheese you have to make these raspberry delicious muffins super moist.
Variations for Raspberry White Chocolate Chip Muffins
There are a couple different swaps you can make to make this sweet white chocolate recipe extra delicious.
➡️ Add Lemon Zest: Whisk in a little lemon zest into the batter for a bright flavor.
➡️ Swap the Berries: Try blueberries or blackberries with juicy raspberries and rich white chocolate for a different fruit option. You could even try chocolate blueberry muffins.
➡️ Add Streusel Topping or Sprinkle with Coarse Sugar: Sprinkle a crumb topping over the batter before baking. Or use coarse sugar for the top of the muffins.
➡️ Make Minis: Divide the batter into mini pans for moist, bite-size treats. Use mini chocolate chips into the batter. Allow muffins to cool and then store.
Kitchen Tools for Raspberry and White Chocolate Muffins
While most of this recipe uses everyday kitchen tools, a few items make it even easier.
- Muffin Pan: A standard 12-cup muffin baking pan ensures even baking and tall muffins.
- Cookie Scoop: Helps portion batter evenly so muffins bake at the same rate.
How to Make the Best Raspberry White Chocolate Muffins
This fluffy muffin recipe comes together in just 4 easy to follow steps. These delicious raspberry white chocolate muffins are so easy and delicious, I make them again and again.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Mix Dry Ingredients: Preheat the oven and add muffin liners to a muffin pan. Add the flour, baking powder and salt in a bowl, and set aside.
- Make the Batter: Beat together the oil, sugar and ricotta until light and fluffy. Then, mix in the eggs and vanilla. Stir in the flour mixture, followed by the whole milk.
- Add Mix-Ins: Coat the raspberries in the reserved flour. Fold the white chocolate chunks into the batter, then gently fold in the raspberries.
- Bake the Muffins: Portion the batter into the prepared tin, and bake muffins in the oven until they’re golden.
Prep Ahead and Short Cut Tips for this Raspberry Recipe
To streamline your baking process, there are some ways you can prep these muffins in advance.
➡️ Measure Ingredients Ahead: Measure dry ingredients, or room temperature ingredients, the night before to save time. Then you will just need the wet ingredients.
➡️ Prepare the Muffin Pan Early: Line the pan ahead of time so it’s ready when the batter is mixed.
➡️ Use a Scoop: Portion batter quickly with a cookie scoop for even muffins.
Alternate Cooking Methods for Fresh Raspberry Muffins
Make these delicious white chocolate and raspberry muffins into minis.
- Mini Muffin Method: Instead of standard size muffins, use a mini pan and reduce baking time by several minutes.
How Do you Keep Raspberries from Sinking in Muffin Batter in the Muffin Tin?
Coat the frozen berries in flour to prevent them from sinking. Don’t skip this extra step unless you want them all at the bottom!
How to Store, Reheat and Use Leftovers
- Storing Leftover Muffins: Let muffins cool, then store any leftover muffins in an airtight container for up to 3 days. Keep the muffins at room temperature.
- Reheating: Warm in the microwave for about 10–15 seconds for a fresh-baked taste.
- Using Leftovers: Slice moist muffins and toast lightly. Then, spread with butter or cream cheese. Enjoy these muffins by making into parfaits or trifles or little raspberry shortcakes.
Expert Tips for Making these Muffins
➡️ Gentle Folding: Fold raspberries in gently to prevent the batter from turning pink.
➡️ Do Not Overmix: Stir just until ingredients combine to keep muffins light.
➡️ Fill Cups Properly: Filling muffin cups about ¾ full helps create rounded tops.
➡️ Check Early: Begin checking muffins a few minutes before the recommended bake time.
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Raspberry White Chocolate Muffins
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Ingredients
- 2 cups All-Purpose Flour, 2 Tablespoons set aside
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ½ cup White sugar
- ⅓ cup Olive oil
- 1 cup Ricotta cheese
- 2 Eggs
- 1 ½ teaspoons Vanilla extract
- ¼ cup Milk
- 1 ½ cups White chocolate chips
- 1 ½ cups Raspberries
Instructions
- Preheat oven to 400℉.
- Line a muffin tray with 12 muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In another bowl, beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Stir in the white chocolate chips, to personal taste.
- Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
- Portion out the muffin batter into the prepared muffin liners.
- Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
Christina’s Notes
- Be Gentle with Mix-Ins: Fold the white chocolate and raspberries gently.
- Overmixing: Don’t overmix the batter unless you want dense muffins. Mix just until everything is combined.
- Fill the Muffin Tin: Fill the muffin pan spaces about ¾ full to make the muffins have rounded tops.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This could be a dessert it is so good.