Best White Chocolate Raspberry Muffins

White chocolate raspberry muffins are the perfect blend of tart raspberries and creamy, sweet white chocolate. These are moist, fluffy muffins.

raspberry and white chocolate muffins in tin and on a tin with pink cloth — Raspberry and white chocolate muffins.

Why You'll Love These Muffins

Uses frozen raspberries so you can make them whenever.
Raspberries and white chocolate are one of the culinary world's greatest flavor combinations.
Dough freezes well.
Mix by hand, no need to drag out an electric mixer.

white chocolate raspberry muffin ingredients — White chocolate raspberry muffin ingredients.

How to Make These Muffins

Measure or weigh the dry ingredients, flour, sugar, baking powder and salt, and whisk together in a medium bowl.
Crack an egg in a large mixing bowl and beat with a whisk or a fork for a minute until yolk is broken.
Stir milk and melted butter into the egg until the mixture is homogenous.
Add dry ingredients to the liquid ingredients.
Stir in white chocolate chips or disks.
Add a tablespoon of flour to the raspberries and gently toss to coat.
Gently stir raspberries into the mixture.
Preheat oven to 350°F.
Line a muffin tin with liners.
Portion dough into each liner.
Top each muffin with sanding sugar or coarse sugar. See this explanation about sugar topping for muffins.
Bake muffins for 24 minutes or until muffin tops are lightly golden.
Remove from oven and let cool on a wire rack.

Step by Step Muffin Process

egg yolk in a glass bowl with melted butter and milk. — Beat egg yolk and add melted butter and milk.

liquid mixture for muffins. — Beat egg yolk, melted butter and milk together until combined into a homogenous mixture.

muffin mixture in silver bowl. — Add dry ingredients to wet ingredients and stir.

muffin mixture in silver mixing bowl. — Stir the dry ingredients into the wet ingredients until just combined. The mixture will be lumpy.

muffin mix in silver bowl raspberries and white chocolate disks. — Mix in white chocolate and very gently stir in the frozen raspberries, which you have tossed in a little flour to help keep the berries from sinking to the bottom of the muffins.

Muffin tin with batter and topped with sanding sugar. — Add muffin batter to each muffin tin liner then top each muffin with a sprinkle of sanding sugar for extra sparkle and crunch.

muffin tin with batter with bowls of white chocolate and raspberries. — Muffins with white chocolate and raspberries will be your new favorite muffins:
moist, flavorful, tangy and sweet.

How do I make muffins taller?

Bake muffins for five minutes at 400°F to get baking powder to activate and then turn heat down to 350 to finish baking for 19 to 20 minutes, according to Food52.

Yield: 12

Best White Chocolate Raspberry Muffins

Best white chocolate raspberry muffins are the perfect blend of tart raspberry and creamy, sweet white chocolate. These are moist, fluffy muffins.

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Ingredients

1 cup milk
½ cup butter, melted
1 large egg
2 cups all purpose flour + 1 Tablespoon reserved for tossing in raspberries
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher or sea salt
½ cup white chocolate chips or disks or shards
1 cup frozen raspberries
2 Tablespoons sanding sugar or sugar crystals for garnish

Instructions

Measure or weigh the dry ingredients, flour, sugar, baking powder and salt, and whisk together in a medium bowl.
Crack egg in a large mixing bowl and beat with a whisk or a fork for a minute until yolk is broken.
Stir milk and melted butter into the yolk until the mixture is homogenous.
Add dry ingredients to the liquid ingredients.
Stir in white chocolate chips or disks.
Add a tablespoon of flour to the raspberries and gently toss to coat.
Gently stir raspberries into the mixture.
Preheat oven to 350°F.
Line a muffin tin with liners.
Portion dough into each liner.
Sprinkle with a ½ teaspoon of sanding sugar on top of each muffin.
Bake for 24 minutes or until lightly golden.
Remove from oven and let cool on a wire rack.

Notes

Don't overmix the batter. It will be lumpy.

Use frozen berries and keep them frozen until gently stirring into the batter.

Be sure to toss frozen berries with a tablespoon of flour to keep berries from sinking to the bottom of the muffins.

Sprinkle each muffin with sanding sugar before baking to add sparkle and crunch.

Use a cookie scoop or an ice cream scoop to fill muffin liners.

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 238Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 293mgCarbohydrates 31gFiber 2gSugar 14gProtein 4g

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Best White Chocolate Raspberry Muffins

Why You'll Love These Muffins

How to Make These Muffins

Step by Step Muffin Process