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These raspberry white chocolate chip muffins are life-changing! You don’t have to be a professional baker to make delicious, bakery-style muffins when you follow my tried and true easy steps. Filled with juicy raspberries and rich white chocolate, your friends and family will be begging for more!
These easy raspberry muffins are perfect for any time of day!
I spent 6 months testing and developing muffin recipes. Now, I am teaching you how to make delicious raspberry white chocolate muffins with tall, bakery-style tops in 6 easy steps. You don’t have to make the baking mistakes that I did along the way. I’ve tested and perfected this white chocolate raspberry muffins recipe so you can have delicious muffins with bakery-style tops that will wow your friends and family.
Use these homemade muffins for breakfast, brunch, snack time, or my personal favorite… a late night snack! The sweetness of white chocolate pairs perfectly with the tangy raspberries, baked to perfection with my muffin tips, creating an irresistible bakery style muffin.
Now that your mouth is probably watering, keep reading for all my best tips so you can get to baking!
Why You’ll Love These Raspberry White Chocolate Chip Muffins
- Sweetness of the white chocolate paired with tangy, fresh taste of raspberries creates the perfect flavor combination
- Perfect make-ahead snack or treat
- Freezes well
- Super easy recipe
What You’ll Need for Raspberry White Chocolate Chip Muffins
In this raspberry muffin recipe, sweet white chocolate and juicy berries pack a perfectly baked muffin. You’ll only need simple ingredients, most of which you probably have on hand already. Keep reading for my pro-tips on bakery style muffin tops, and the full recipe with measurements in the recipe card below.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground nutmeg
- Large eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Fresh raspberries: Can also use frozen, do not thaw.
- White chocolate chips
How to Make Raspberry White Chocolate Chip Muffins
This raspberry white chocolate muffins recipe has a perfect golden brown muffin top and is packed with flavor. Your whole family with beg for more of these! Keep reading for my guide to bakery-style muffins and the full recipe in the recipe card below.
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir together and set aside.
- In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
- Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick! Gently mix in the raspberries and white chocolate chips.
- Cover the bowl with a towel and allow the batter to rest for 30 minutes. I recommend a 30 min rest because this batter is juicy from the fresh fruit. During this time, preheat the oven to 425ºF.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Press additional raspberries and white chocolate chips on top of the muffins and sprinkle with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!
1. The Rest Period
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. Fill Every Other Muffin Cup
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
3. Fill Them To The Top
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. Bake at High Temperature Initially
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Tips for the Best Raspberry White Chocolate Chip Muffins
Here are a few tips to make the perfect muffin even better:
- Fresh berries are best. For best results, use fresh raspberries. If you can’t use fresh, frozen berries will work too. Just do not thaw the frozen berries!
- Do not over-mix. For moist muffins with a tender crumb, mix just until combined and no more. The batter will be very thick.
- Be gentle with the raspberries and chocolate. Gently fold in the raspberries and chocolate chips so you end up with muffins full of nice chunks of white chocolate and raspberries.
- Use firm raspberries. If you can, find fresh, firm raspberries for best results so they hold up in the muffin mixture.
Substitutions & Variations
- Try different berries. If raspberries are hard to find near you, or you just need to use up some different berries, you could make this recipe with blueberries or blackberries instead.
- Sweeten raspberries. If you end up with sour raspberries, you can toss them in a tiny bit of sugar and let them sit for a few minutes before using in this recipe.
- Change up the chocolate. If you don’t have white chocolate chips, you could also use milk chocolate or even dark chocolate chips. Of course, this will change the flavor of the muffins.
- Zest it up a bit. If you like a fresh, zesty taste, try adding the zest of a lemon to your muffin batter.
Storing & Freezing Suggestions
How to Freeze Muffins
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
More Raspberry Recipes
- Chocolate Raspberry Cake
- Raspberry Lemonade
- White Chocolate Raspberry Dessert Mousse
- Raspberry Jam Shortcake
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Raspberry White Chocolate Chip Muffins
Equipment
Ingredients
- 3 cups all-purpose flour, 360 grams
- 1 ½ cups granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups fresh raspberries, can also use frozen, do not thaw
- 1 ½ cups white chocolate chips
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir together and set aside.
- In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
- Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick! Gently mix in the raspberries and white chocolate chips.
- Cover the bowl with a towel and allow the batter to rest for 30 minutes. I recommend a 30 min rest because this batter is juicy from the fresh fruit. During this time, preheat the oven to 425ºF.
- For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Press additional raspberries and white chocolate chips on top of the muffins and sprinkle with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.
This recipe is AMAZING! Even tho I had to sub out my berries due to not have fresh raspberries on hand, they turned out so good. I I’ll be using this recipe and Beth’s others going forward! Thanks Beth!!
I just made these muffins and they are sooooo good. Followed all instructions and they were so big with beautiful domes. Very dense, tasty and not too sweet. Would definitely recommend.
Amazing 👏👏👏😍
Hello, thank you very much for sharing your recipes. When making the muffins, should I let the dough rest at room temperature or in the refrigerator? Thank you
Always room temperature unless otherwise stated!
10/10 these muffins turned out perfect! They tasted amazing and looked amazing!