I recently discovered a magic muffin recipe that transformed my baking routine. Mixed into my Homemade Raspberry Muffins, the burst of fresh raspberries mingles with melted white chocolate in a delightful dance of flavors. I invite you to explore this unique treasure that redefines everyday baked treats.

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I recently stumbled upon a recipe for White Chocolate Raspberry Muffins that’s quickly become one of my favorites. I love how it combines simple ingredients like 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, and 2 teaspoons baking powder with things like 2 large eggs, 1 cup whole milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract to create such amazing muffins.

The best part is when you stir in 1 cup of white chocolate chips and 1 cup of fresh raspberries, turning them into a dessert muffin that feels extra special without being too overwhelming. Its sweet and fluffy texture makes it a fun baked goods recipe that you can mix up super fast, and it’s perfect for those times when you’re craving something a little out of the ordinary.

Enjoy making this from scratch and become a proud owner of incredible, homemade raspberry muffins.

Why I Like this Recipe

I really like this recipe because it’s super simple to make even when i’m not a kitchen expert. I also love how the melted white chocolate blends with the fresh raspberries for a sweet and tangy flavor that feels totally unique. The muffins come out so light and fluffy, which makes them perfect for when i’m craving something sweet without feeling too heavy. Plus, since they only take about ten minutes to whip up, i can quickly satisfy my cravings any time i want a delicious homemade treat.

Ingredients

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All-purpose flour: Main carbohydrate source that gives structure and lift to the muffins.
Granulated sugar: Adds sweetness and energy, balancing flavors with a mild crisp taste.
Eggs: Supply protein and moisture, key for binding ingredients and enriching flavor.
Whole milk: Provides creaminess and extra protein; helps in achieving a tender crumb.
Vegetable oil: Adds moisture and soft texture, blending flavors without overpowering them.
White chocolate chips: Infuse sweet creaminess and rich flavor pockets throughout the muffins.
Fresh raspberries: Bring a pop of tangy flavor with antioxidants and natural vitamins for health.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon salt

2 teaspoons baking powder

2 large eggs

1 cup whole milk

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup fresh raspberries

How to Make this

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1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.

2. In a large bowl, mix together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt and 2 teaspoons baking powder.

3. In another bowl, whisk 2 large eggs then add 1 cup whole milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should still be a bit lumpy).

5. Gently fold in 1 cup white chocolate chips and 1 cup fresh raspberries making sure not to break up the berries too much.

6. Spoon the batter into the muffin cups filling each about 3/4 full.

7. Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.

8. Once done, let the muffins cool in the tin for a few minutes before transferring them onto a rack to cool further. Enjoy your tasty treat!

Equipment Needed

1. Preheat your oven to 375°F using your oven
2. Prepare a muffin tin or paper liners for baking
3. Grab a large mixing bowl for the dry ingredients
4. Have another bowl ready for mixing the wet ingredients
5. Use a whisk to beat the eggs in the wet bowl
6. A rubber spatula (or similar utensil) is needed for gently folding in the chips and berries
7. Get a spoon or an ice cream scoop for dividing the batter into the muffin cups
8. Have a cooling rack handy to transfer the muffins once they are done
9. A toothpick is essential for checking if the muffins are properly baked

FAQ

Can I use frozen raspberries for this recipe?

Sure you can, but its best to let them thaw and drain well to avoid extra watery muffins.

Is almond milk a good substitute for whole milk?

Yeah, you can substitute almond milk but note the taste might change a bit and the texture can be slightly different.

How do I stop the white chocolate from sinking to the bottom?

A neat trick is to toss the chips with a bit of flour before folding them into the batter so they spread out evenly.

How do I know when the muffins are done baking?

Just poke a toothpick in the center; if it comes out with just a few crumbs or clean, then they're ready to come out of the oven.

Do these muffins come out moist or dry?

If you mix the batter just until combined and dont overcook, they should be moist and delicious.

White Chocolate Raspberry Muffins Recipe Substitutions and Variations

1 cup whole milk can be replaced with almond milk if you’re looking for a dairy alternative
3/4 cup granulated sugar can be swapped for brown sugar or coconut sugar to give a different flavor twist
1 cup white chocolate chips could be substituted by chopping up a white chocolate bar if you dont have chips handy
1 cup fresh raspberries might be replaced with frozen raspberries (thawed) or even blackberries in a pinch

Pro Tips

1. Be really careful when you fold in the raspberries and chocolate chips, cause if you overmix you could end up with mushy berries and a crazy texture.
2. Try not to overbeat your wet ingredients and dry ingredients combinded together; leaving little lumps in the batter gives the muffins a lighter feel.
3. Check your oven temperature with an actual thermometer if possible, cause sometimes ovens run a little off and that can seriously affect your bake time.
4. If you like a little extra crunch and sweetness, sprinkle a tad bit of sugar on top of the batter before baking, it can make a neat little crispy topping.

White Chocolate Raspberry Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. Preheat your oven to 375°F using your oven
2. Prepare a muffin tin or paper liners for baking
3. Grab a large mixing bowl for the dry ingredients
4. Have another bowl ready for mixing the wet ingredients
5. Use a whisk to beat the eggs in the wet bowl
6. A rubber spatula (or similar utensil) is needed for gently folding in the chips and berries
7. Get a spoon or an ice cream scoop for dividing the batter into the muffin cups
8. Have a cooling rack handy to transfer the muffins once they are done
9. A toothpick is essential for checking if the muffins are properly baked

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs
1 cup whole milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup fresh raspberries

Directions

Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
In a large bowl, mix together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon salt and 2 teaspoons baking powder.
In another bowl, whisk 2 large eggs then add 1 cup whole milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should still be a bit lumpy).
Gently fold in 1 cup white chocolate chips and 1 cup fresh raspberries making sure not to break up the berries too much.
Spoon the batter into the muffin cups filling each about 3/4 full.
Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once done, let the muffins cool in the tin for a few minutes before transferring them onto a rack to cool further. Enjoy your tasty treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.