Go Back
white chocolate raspberry muffins stacked with a bite taken out

Raspberry White Chocolate Muffins Recipe

Bernice Baran
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.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 13 large muffins
Calories 413 kcal

Equipment

Ingredients
  

  • 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)

Instructions
 

  • 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. 

Nutrition

Serving: 1gCalories: 413kcalCarbohydrates: 54gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 299mgPotassium: 137mgFiber: 1gSugar: 33gVitamin A: 523IUVitamin C: 3mgCalcium: 127mgIron: 2mg
Tried this recipe?Let us know how it was!