Sweet raspberries and creamy white chocolate make these Raspberry Muffins with White Chocolate Chips a special breakfast treat! They are soft and moist and perfectly sweet.
We are muffin crazy at our house! If I’m not baking up a batch of our family favorite Brown Sugar Muffins or Cinnamon Muffins, we’re baking up something new like these Raspberry Muffins with White Chocolate Chips!
If you know me, you know my love for muffins runs strong. Back when I first started blogging, I always said that if I were to choose a topic to write a cookbook about, it would be muffins. Instead of that cookbook, though, I’m adding to my muffin collection here on the blog.
I know that sometimes muffins are pretty basic, and while the preparation of these Raspberry Muffins with White Chocolate Chips is simple, the flavor is anything but basic. Sweet, moist, with little pops of creaminess from the white chocolate chips – this is a muffin recipe you’ll definitely fall for.
I found this recipe in a big binder of recipes that I had typed out many, many years ago. And then I started making them about 6 months ago and haven’t stopped since. This one has quickly climbed into my list of favorites!
Ingredients:
- Butter: You need butter for both the muffins and the topping. I like to use unsalted butter.
- Milk: I typically use 2% milk because that is what I keep on hand.
- Egg: Make sure to lightly beat your egg before adding it to ensure that it mixes in well.
- Flour: You’ll need all-purpose flour.
- Sugar: The sugar is for in the muffins, but you’ll also dip the tops of the muffins in sugar.
- Baking Powder: This gives the muffins their lift and light texture.
- Salt: The salt balances the sweetness.
- Raspberries: I have only tested this using frozen raspberries. I think fresh would work, as well.
- White Chocolate Chips: I love the combination of the raspberry and white chocolate, but you could swap in semi-sweet chocolate chips, as well.
How to Make Them
1: Melt the butter in a large bowl.
2: Mix in the milk.
3: Add a beaten egg.
4: Add the dry ingredients all all the same time.
5: Mix until the batter is combined.
6: Add the frozen raspberries and white chocolate chips.
7: Stir it all gently together.
8: Fill your muffin cups with the batter and bake.
9: For the topping, dip each semi-cooled muffin in the melted butter, then into the sugar.
Tips and Tricks
- The secret to a tender muffin is not over-mixing the batter. Make sure to only stir the batter as needed. The batter won’t be totally smooth, and that’s ok!
- Switch up the frozen fruit. While raspberries are my favorite, I’ve tried these with frozen mixed berries, blackberries, and blueberries and all have worked.
- White chocolate not for you? You can leave them out, but some of the sweetness of the muffins comes from the white chocolate chips. You can also add in milk or semi-sweet chocolate chips instead, as well.
- Make sure to let the muffins cool slightly before dipping them in the butter and sugar. If they are too hot, they will fall apart when you try to dip them.
- Store any leftover muffins in a air-tight container. These raspberry muffins are best the day they are made, but will last a couple days at room temperature. They will last a little longer if stored in the refrigerator.
More Muffin Recipes:
Classic Bran Muffins: I used to think bran muffins were only for the ultra healthy people, but even the kids love this bran muffin recipe!
Apple Cinnamon Muffins: Not just good during the fall, these apple muffins are topped with a glorious streusel topping.
Chocolate Chip Muffin Recipe: A classic! I love the little bits of chocolate flavor throughout from using mini chocolate chips.
Zucchini Muffins: These are on repeat during zucchini season, but I’m glad that you can find zucchini at the grocery store year round so I don’t have to limit when I make these!
Cocoa Oatmeal Muffins: These are for the chocolate lover!
Mango Muffins with Banana: A great way to use up those extra bananas!
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Raspberry Muffins with White Chocolate Chips
Ingredients
Muffins:
- 1/2 cup butter
- 1 cup milk
- 1 egg lightly beaten
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup frozen raspberries
- 1/2 cup white chocolate chips
Topping:
- 1/4 cup butter melted
- 1/4 cup sugar
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
- In a large microwave safe bowl, melt the butter. (Alternately, you can melt the butter on the stovetop and then transfer to a large bowl.) Add the milk and the egg and mix to combine.
- Add in the flour, sugar, baking powder and salt all at the same time and mix just until combined.
- Add the raspberries and white chocolate chips and gently stir them in. Do not over-mix.
- Divide the batter between the 12 muffin cups evenly, filling each about 2/3 full.
- Bake in the preheated oven until a tester comes out clean, about 17-20 minutes.
- Remove the tin from the oven and let the muffins cool for 5-10 minutes then remove from the muffin tin.
- Place the melted butter in one small bowl and the sugar in another small bowl. Take each muffin and dip the top into the butter, then into the sugar. Let the muffins cool on a wire rack.
Ben says
Can I use fresh raspberries??
Deborah says
Yes – fresh raspberries should work just fine!
Julie says
Does this recipe truly need 1 TABLESPOON of baking powder??? Is that a typo?
Deborah says
Nope – it’s correct. 🙂