Indulge in these bakery-style Raspberry White Chocolate Muffins! Moist, fluffy, and loaded with juicy raspberries and sweet white chocolate chips.
The Ultimate Raspberry White Chocolate Muffins
There is nothing quite like a fresh batch of Raspberry White Chocolate Muffins to brighten up your morning. This classic raspberry white chocolate muffins recipe perfectly balances the tartness of fresh berries with the rich sweetness of premium chocolate chips. If you have been searching for the ultimate raspberry white chocolate muffins, look no further—this easy bake delivers a beautifully high rise and an incredibly tender crumb every single time.
Ingredients
2 cups All-purpose flour
½ cup Granulated sugar
¼ cup Light brown sugar (packed)
2 ½ tsp Baking powder
¼ tsp Salt
¾ cup Whole milk (at room temperature)
½ cup Unsalted butter (melted and cooled)
2 Large eggs (at room temperature)
1 tsp Pure vanilla extract
1 cup Fresh raspberries
¾ cup White chocolate chips
Step-by-Step Instructions
Prep the Oven and Pan: Preheat your oven to 400°F (200°C) and line a 12-count muffin tin with paper liners.
Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Mix the Wet Ingredients: In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Tip: Do not overmix, or the muffins will be dense!
Fold in the Mix-ins: Carefully fold in the fresh raspberries and white chocolate chips, keeping a few aside to press into the tops later.
Bake: Divide the batter evenly among the muffin cups. Bake for 5 minutes at 400°F, then turn the oven down to 350°F (175°C) and bake for another 13–15 minutes until a toothpick inserted into the center comes out clean.
Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
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