These raspberry white chocolate muffins are an easy-to-make breakfast treat that combines tangy raspberries with sweet white chocolate chips! Simply mix everything together and then pop them into the oven for a delicious snack that is ready to eat in less than 30 minutes! They also freeze incredibly well so you can always have some tasty muffins ready to go!
Easy White Chocolate Raspberry Muffins
Muffins are one of my favorite breakfast options since they can be made ahead of time and enjoyed on the go! While I do love sitting down for a hearty homemade breakfast, some days, I am just too busy and need to grab something to eat while I'm running out the front door.
These muffins combine tangy raspberries with tasty white chocolate chips for a delicious treat that isn't overwhelmingly sweet. They are perfect for enjoying alongside a well-deserved cup of coffee.
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🥘 Raspberry White Chocolate Muffins Ingredients
Grab some common baking staples, white chocolate chips, and some raspberries to get started! You can use whatever variety of raspberries you have on hand, whether they are frozen, fresh, or freeze-dried.
- Flour - 2 cups of all-purpose flour, spooned and leveled.
- Sugar - ⅔ cup of sugar.
- Baking Powder - 3 teaspoons of baking powder.
- Salt - ½ teaspoon of salt.
- Egg - 1 large egg at room temperature.
- Coconut Oil - ½ cup of coconut oil or your preferred neutral-flavored cooking oil.
- Milk - 1 cup of room temperature milk.
- White Chocolate - ⅔ cup of white chocolate chips or a chopped white chocolate candy bar.
- Raspberries - 1¼ cups of fresh, frozen, or freeze-dried raspberries.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Raspberry White Chocolate Muffins
These muffins only use one mixing bowl, so they are completely beginner-friendly and simple to make! All you need is your bowl, your measuring utensils, a couple of zip-top bags, a muffin pan, and a whisk.
This recipe will make 18 muffins so that you can enjoy some now and freeze the rest for later!
- Preheat. Preheat oven to 375°F (190°C) and lightly grease a muffin pan with nonstick cooking spray, or line it with paper liners that have been lightly greased.
- Coat. Add 1¼ cups (150 grams) of raspberries to a zip-top bag along with 2 tablespoons of flour. Gently shake the bag so that the berries are fully coated with flour. Do the same thing in a separate bag with 1 tablespoon of flour and ⅔ cup (120 grams) of white chocolate chips. Set both bags aside.
- Combine dry ingredients. In a large bowl, whisk together the 2 cups (250 grams) of all-purpose flour, ⅔ cup (135 grams) of sugar, 3 teaspoons (12 grams) of baking powder, and ½ teaspoon (3 grams) of salt.
- Add wet ingredients. Make a well in the center of the dry ingredients and then add 1 large egg (50 grams), ½ cup (118 milliliters) of coconut oil, and 1 cup (237 milliliters) of milk into the well. Mix only until just combined then add the flour-coated ⅔ cup of white chocolate chips, being careful not to over-mix the batter.
- Fold. Gently fold the flour-coated 1¼ cups of raspberries into the batter.
- Bake. Fill each muffin cavity about ⅔ of the way full and then bake in the oven at 375°F (190°C) for 20-25 minutes or until lightly golden in color. *The muffin tops should spring back to the touch.
- Serve. Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. Serve while warm, or allow the muffins to cool completely for storage.
🍴 What To Serve With Muffins
These delicious muffins make a fantastic breakfast treat or on-the-go snack! Pair them with a ham and cheese quiche and some homemade hashbrowns for a complete meal.
Check out some more tasty, quick weekday breakfasts so that you can start your day off right! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- You can make these muffins using either fresh, frozen, or freeze-dried raspberries. If using frozen, you don't need to thaw them out first. If using fresh, make sure you are extra gentle when stirring them into the batter so that you don't squash them!
- Over-mixing your muffin batter will yield dense and firm muffins. Stop mixing as soon as all of your ingredients are combined!
- Use room temperature ingredients so that they mix together well and the muffins bake evenly.
🥡 Storing
Keep your raspberry white chocolate muffins stored in an airtight container at room temperature for up to 3 days.
Freezing Muffins
Individually wrap your muffins in plastic wrap and then place them into a large zip-top bag. They can be frozen for up to 1 month. Let them thaw at room temperature when ready to eat.
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❓ Recipe FAQs
Coating your berries in flour helps to absorb some of the liquid, which prevents them from sinking to the bottom of the batter. You could still make your muffins without coating them in flour (and they will still taste delicious).
You can use fresh, frozen, or even freeze-dried raspberries! I like to use frozen raspberries because you don't have to be as gentle when folding them into the batter. Alternatively, you could spread fresh raspberries out onto a baking sheet and pop them into the freezer for a little bit before using them, but you don't have to!
Yes! I love freezing these muffins so that I can have them ready for a quick and simple breakfast any day of the week! Let them cool completely and then individually wrap your muffins in plastic wrap before storing them in a storage bag in the freezer.
🧁 More Muffin Recipes
- Banana Blueberry Muffins - Sweet muffins that are loaded with either fresh or frozen blueberries.
- Strawberry Yogurt Muffins - These muffins use Greek yogurt to make them incredibly moist and tender.
- Apple Oatmeal Muffins - A tasty on-the-go breakfast that features oatmeal and applesauce.
- Baked French Toast Muffins - Everything you love about classic French toast but in a convenient muffin.
- Chocolate Chip Banana Muffins - Delicious banana muffins that are studded with rich chocolate chips.
- Whole Wheat Blood Orange Muffins - A healthier muffin that uses whole wheat flour.
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📖 Recipe Card
Raspberry White Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg (at room temperature)
- ½ cup coconut oil (or neutral-flavored cooking oil)
- 1 cup milk (at room temperature)
- ⅔ cup white chocolate chips (or chopped white chocolate bar)
- 1¼ cups raspberries (fresh, frozen, or freeze-dried)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a muffin pan with nonstick cooking spray, or line it with paper liners that have been lightly greased.
- Add 1¼ cups raspberries to a zip-top bag along with 2 tablespoons of flour. Gently shake the bag so that the berries are fully coated with flour. Do the same thing in a separate bag with 1 tablespoon of flour and ⅔ cup white chocolate chips. Set both bags aside.
- In a large bowl, whisk together the 2 cups all-purpose flour, ⅔ cup sugar, 3 teaspoon baking powder, and ½ teaspoon salt.
- Make a well in the center of the dry ingredients and then add 1 large egg, ½ cup coconut oil, and 1 cup milk into the well. Mix only until just combined then add the flour-coated ⅔ cup white chocolate chips, being careful not to over-mix the batter.
- Gently fold the flour-coated 1¼ cups raspberries into the batter.
- Fill each muffin cavity about ⅔ of the way full and then bake in the oven at 375°F (190°C) for 20-25 minutes, or until lightly golden in color. *The muffin tops should spring back to the touch.
- Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. Serve while warm or allow the muffins to cool completely for storage.
Notes
- You can make these muffins using either fresh, frozen, or freeze-dried raspberries. If using frozen, you don't need to thaw them out first. If using fresh, make sure you are extra gentle when stirring them into the batter so that you don't squash them!
- Over-mixing your muffin batter will yield dense and firm muffins. Stop mixing as soon as all of your ingredients are combined!
- Use room temperature ingredients so that they mix together well and the muffins bake evenly.
- To store: Keep your raspberry white chocolate muffins stored in an airtight container at room temperature for up to 3 days.
- To freeze: Individually wrap your muffins in plastic wrap and then place them into a large zip-top bag. They can be frozen for up to 1 month. Let them thaw at room temperature when ready to eat.
Snuggly Bunny says
Oh my! The tart raspberry with the sweetness of the white chocolate [chefs kiss] I did add 1 teaspoon of vanilla extract. I'm not sure if I was supposed to return the frozen raspberries to the freezer after coating in flour but I did. Either way they turned out yumilicious! Thank You! ♥