These raspberry white chocolate muffins are extra large and fluffy. A vanilla base studded with tart raspberries and sweet white chocolate makes the best combo.
The fluffiest and most tender raspberry white chocolate muffins I’ve ever had. Made with a hint of vanilla, tart raspberries, and sweet white chocolate chips. Takes just 10 minutes to prepare, 1-2 hours to rest, and 15 minutes to bake to get that gorgeous crispy muffin top!
What Makes These Raspberry White Chocolate Muffins so Good?!
- They’re large and shareable (only if you want to share, of course!)
- They have a HUGE crispy muffin top, because let’s be honest, that’s the best part.
- Super fluffy and feels like the kind of texture you can’t just whip up on whim but now you can!!!
- They’re packed full of raspberries and white chocolate chips, offering a balance of tart and sweet flavors.
- They stay moist, fluffy, and bounce back for days.
How to Make Muffins Fluffy?
Everyone loves and wants their muffins to be light and fluffy. Here are some things I found that help ensure yours will turn out that way!
- Use all-purpose flour and make sure to weigh it so you don’t over measure and make the muffins dry.
- Use fresh and active baking powder and baking soda. Use an acidic ingredient if baking soda is used, I use greek yogurt.
- When mixing the wet and dry ingredients avoid overmixing to prevent gluten development. Mix just until combined.
- Ensure room temperature ingredients (such as the creams and eggs) and always preheat the oven. Don’t open the oven door too soon during baking.
- Flour: I use all-purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
- Sugar: please don’t cut the sugar… 🙂 I use just granulated sugar.
- Butter: I like to use salted butter but unsalted also works, just add a pinch of salt.
- Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half Greek yogurt and half heavy whipping cream. I know it’s unusual, most people don’t use cream in muffins but I promise it’s so good.
- If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker.
- Vanilla: you can use either pure vanilla extract, vanilla bean paste, or artificial vanilla extract.
- Raspberries: I used fresh raspberries and i recommend cutting them in half because when you bake a larger chunk of fruit it tends to make that one spot in the muffin really soggy and then if the fruits are larger, they aren’t as well dispersed.
- the recipe would technically work fine with frozen berries as well but those would be more difficult to slice in half.
- White Chocolate Chips: Any white chocolate chips would work fine, even a chopped up white chocolate baking bar.
- Cornstarch: I tossed the raspberries with a tablespoon of cornstarch to prevent them from making the muffins soggy.
Step 1: Slice the raspberries in half and place them face down onto a paper towel to soak up all the excess liquid.
Step 2: Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
Step 2: Whisk together the melted butter and sugar until they’re well combined.
Step 3: Whisk in the eggs – this is important; whisk in one egg at a time, aggressively for about 30 seconds, until it’s completely combined, pale, and fluffy. Then add another egg, etc.
Step 4: Add the Greek yogurt and vanilla and whisk until it’s smooth, then repeat with the room temperature heavy cream.
Step 5: Add the dry ingredients and mix just until there’s a few streaks of flour left.
Step 6: Add the raspberries and white chocolate chips: slice the raspberries in half and toss them with the cornstarch and then GENTLY fold them into the batter with the chocolate chips, just until they’re evenly distributed.
Step 7: Rest the batter: Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).
Step 8: Fill the muffin pan: all the way to the top rim with your rested batter and top each one with a pinch of granulated sugar to make a crunchy muffin top.
Step 9: Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 13-15 minutes. Remove and allow to cool.
Frequently Asked Questions
Absolutely. You can add some lemon zest for a zingy flavor or you can use a mix of berries instead. The white chocolate also pairs well with strawberries and blueberries!
I used fresh raspberries. Raspberries tend to bake up kind of soggy so I used them fresh (not overly ripe) sliced them in half and laid them on a paper towel to soak off the liquid.
I’ve tested this with frozen raspberries as well but you can’t slice those in half and they hold even more liquid so I recommend reducing the heavy cream to just 2/3 cup if you’re using frozen berries.
Baked goods stay fresher when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag. Freeze for a few weeks. Bring back to room temperature before serving.
To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.
How to Store These Raspberry White Chocolate Muffins
I love a crispy muffin top but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for another 1-2 days.
You can refrigerate or freeze if it’s longer than a couple of days. I don’t like refrigerating because they dry out quicker so I freeze them and bring them back to room temperature before serving. Again, you’ll lose that crispy muffin top though.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make these raspberry white chocolate muffins, I would love it if you left a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Raspberry White Chocolate Muffins Recipe
- 2 1/2 cups (300g) all-purpose flour spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) salted butter melted
- 1 1/4 cup (250g) granulated sugar
- 3 large eggs room temperature
- 3/4 cup (170g) Greek Yogurt
- 2 tsp pure vanilla extract
- 3/4 cup (6oz) heavy cream room temperature
- 1 cup (125g) fresh raspberries halved
- 1 Tbsp (10g) cornstarch
- 1 cup (6oz) white chocolate chips
- 2-3 Tbsp sugar for topping *optional (granulated or raw sugar)
- Slice the fresh raspberries in half and place them face down onto a paper towel to get rid of excess liquid. Set aside.1 cup (125g) fresh raspberries
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a large bowl whisk together the melted butter and sugar until they’re well combined.1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar
- Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.3 large eggs
- Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.3/4 cup (170g) Greek Yogurt, 2 tsp pure vanilla extract
- Add in the heavy whipping cream and whisk until it’s completely smooth.3/4 cup (6oz) heavy cream
- Add in the dry ingredients and mix just until there's a few streaks of flour left.
- Toss the raspberries with the cornstarch. Then add them to the batter with the white chocolate chips and fold them into the batter, just until they’re evenly distributed.1 cup (6oz) white chocolate chips, 1 Tbsp (10g) cornstarch
- Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
- Preheat the oven to 425F (218C) and line 12 muffins tins (I just do one pan at a time and bake the 13th one after the first 12 are done:)
- Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 13 large muffins.
- Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.2-3 Tbsp sugar
- Reduce the oven temperature to 375F (190C) and bake for 13-15 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
- Remove from the oven and allow to cool for at least 10-20 minutes before serving.