White Chocolate and Raspberry Muffins are the perfect balance of sweet and tangy. With the sweet white chocolate and tart raspberries, this recipe is a crowd pleaser.
These Raspberry and White Chocolate Muffins are so moist and flavorful thanks to the ricotta cheese. If you have a half used container of ricotta and don’t know how to use it up, make these muffins they will not disappoint.
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What We Love About This Recipe
- 35 Minute Muffins: Make this recipe in less than 35 minutes start to finish.
- Family Friendly: Your family will love these perfectly balance White Chocolate and Raspberry Muffins.
- Adaptable: You can use other types of berries in place of raspberry or make mixed berry muffins.
Ingredient Notes
- All Purpose Flour
- Baking Powder
- Salt
- White Sugar
- Olive Oil
- Ricotta Cheese
- Eggs
- Vanilla Extract
- Milk
- Chocolate Chips
- Fresh Raspberries or Frozen Raspberries
Equipment Needed
- Muffin Pan
- Muffin Liners
- Measuring Cups and Spoons
- Whisk
- Mixing Bowls
- Rubber Spatula
How to Make Raspberry and White Chocolate Muffins
These are the basic steps for making White Chocolate and Raspberry Muffins. Please refer to the recipe card below for more detailed instructions.
STEP 1: DRY INGREDIENTS
Start by preheating the oven to 400 degrees f and line the muffin tray with liners. In a medium bowl combine flour, baking powder, and salt.
STEP 2: WET INGREDIENTS
In a large mixing bowl, beat together oil, white sugar, and ricotta cheese for 2 minutes. Then add the eggs and vanilla extract. Fold in the white chocolate chips and flour coated raspberries.
STEP 3: BAKE THE MUFFINS
Fill each cup up 3/4 of the way and bake for 22-25 minutes. To check if it the muffins are done use a toothpick, if it comes out clean they are done. Allow to cool in the pan for 5-10 minutes then transfer to wire rack.
Prep and Storage Tips for White Chocolate Raspberry Muffins
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This White Chocolate and Raspberry Muffins recipe is prefect to make ahead of time, just follow the steps as usual and store in an airtight container for 1-2 day before serving.
HOW TO STORE THIS RECIPE
Store leftover muffins in airtight container for 4-5 days at room temperature, however muffins will be best for the first 2-3 days.
HOW TO FREEZE THIS RECIPE
To freeze Raspberry White Chocolate Muffins, wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months.
Frequently Asked Questions for White Chocolate Muffins
White chocolate raspberry muffins can be made with a sugar alternative and sugar free chocolate chips to make them a little healthier.
If you only have strawberries on hand, you can absolutely make this recipe with strawberries as well.
This white chocolate raspberry muffins recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.
Expert Tips for Making This Recipe
- Bakery-Style Muffins: For bakery styled muffins, bake in a larger muffin tin for a few minutes longer and sprinkle coarse sugar on the batter before baking.
- Mini Muffins: Use a mini muffin pan to make mini White Chocolate and Raspberry Muffins, bake for a minutes less than you would for the regular size. Use a toothpick to check doneness.
- Berries: You can also add blackberries, blueberries, or strawberries.
- Raspberry White Chocolate Cupcakes: Easily make this raspberry white chocolate muffins recipe into cupcake by making a Raspberry Buttercream and frosting the tops with piping bag.
What to Serve with White Chocolate Raspberry Muffin
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White Chocolate and Raspberry Muffins
Equipment
- Muffin Tray
- Muffin Liners
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 400F.
- 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.
- 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.
Expert Tips
- Bakery-Style Muffins: For bakery styled muffins, bake in a larger muffin tin for a few minutes longer and sprinkle coarse sugar on the batter before baking.
- Mini Muffins: Use a mini muffin pan to make mini White Chocolate and Raspberry Muffins, bake for a minutes less than you would for the regular size. Use a toothpick to check doneness.
- Berries: You can also add blackberries, blueberries, or strawberries.
- Raspberry White Chocolate Cupcakes: Easily make this raspberry white chocolate muffins recipe into cupcake by making a Raspberry Buttercream and frosting the tops with piping bag.
This could be a dessert it is so good.