These white chocolate raspberry muffins are soft and fluffy with sweet raspberries and creamy white chocolate in every bite. Made with simple ingredients, this easy muffin recipe bakes up with tall, crispy muffin tops just like your favorite bakery-style muffins.
This recipe is based on my white chocolate muffin recipe with some tangy raspberries thrown in! The rich white chocolate and juicy berries make the best flavor combination ever.
When I was recipe testing, I really wanted to achieve signature sky-high domed muffin tops. To make the white chocolate raspberry muffins tall and fluffy, I started with a hot oven to encourage a quick rise. The result is bakery-style muffins that look as good as they taste!
If raspberry is your favorite berry, make sure to try these raspberry pistachio cupcakes with raspberry ganache, lemon raspberry cheesecake, raspberry brownie cheesecake, and raspberry almond muffins.
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What Makes This Recipe Special
- Fluffy, moist muffins- The secret to moist, fluffy muffins is the combo of Greek yogurt and buttermilk. Both add richness and moisture, and their acidity breaks down gluten in the flour, creating a tender crumb. I used a similar technique in other muffin recipes like these dried cranberry muffins and small batch blueberry muffins.
- No mixer required- The muffin batter is mixed by hand, making this a super easy recipe for new bakers and people with a small kitchen.
- Easy to customize- This recipe works with frozen or fresh berries. The base is the same as these buttermilk muffins, and it's easy to customize with your favorite add-ins. Swap semi-sweet chocolate chips, add a handful of chopped pistachios for crunch, or lemon zest to complement the juicy raspberries.
Key Ingredients
- Sugar- Granulated sugar gives the muffins a tender texture and creates a golden brown muffin top. Light brown sugar adds more depth of flavor and moisture. Make sure the brown sugar is still soft.
- Oil- These muffins are made with oil instead of melted butter because it keeps them soft and moist for days. Use a flavorless option like canola or vegetable oil.
- Eggs- 2 large eggs provide structure and richness. Make sure they're room temperature so they mix smoothly into the muffin batter. Pull them, the yogurt, and buttermilk out of the fridge 1-2 hours before you start baking.
- Greek yogurt and buttermilk- Yogurt and buttermilk essentially do the same thing- they add extra tang and help break the gluten strands to make the muffins softer. Make sure to use plain Greek yogurt, not sweetened! You can also use just yogurt or just buttermilk since they're pretty interchangeable, but I like using both for the perfect batter consistency.
- All purpose flour- I recommend using a kitchen scale to measure flour (and all your ingredients honestly!) in grams for the best results. Flour is notoriously easy to overmeasure, especially when you pack it in a measuring cup. If you don't have a scale, fluff up the flour and spoon it into your measuring cup without squishing it down. Level off the top with a butter knife.
- Frozen raspberries- Fresh raspberries also work, but frozen raspberries hold their shape better in the oven and are cheaper too.
- White chocolate chips- Choose chocolate chips from a high-quality brand like Guittard of Ghirardelli. Cheap chocolate can be greasy. You could also chop up a chocolate bar and add that to the batter instead.
Ingredient Substitutions and Variations
- Switch up the berries- This recipe works with frozen blueberries, blackberries, or any berry you prefer.
- Sour cream instead of yogurt- Sour cream functions the same as the yogurt with a similar taste, making it the best substitution.
- Use dark chocolate- Raspberries and dark chocolate are a match made in heaven, so feel free to swap in dark chocolate chips.
- Add crumble topping- Before baking, make the streusel from these dried cherry muffins and sprinkle it on top of the batter.
- Jumbo muffins- Use a jumbo muffin tin to make big delicious muffins! This recipe makes about 6 jumbo muffins. They take a few more minutes to bake than standard size muffins.
Step by Step Instructions
Step 1: In a large bowl, vigorously whisk the sugar, brown sugar, and oil together. Then whisk in the eggs and vanilla extract until well combined.
Step 2: Stir in the Greek yogurt and buttermilk until the white streaks disappear and the mixture is fully combined.
Step 3: Add flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, scraping the sides of the bowl and pulling through the middle until a few dry streaks of flour remain.
Step 4: Coat the raspberries with a tablespoon of flour in a small bowl. Fold the berries and the white chocolate chips into the muffin batter until the dry streaks just disappear.
Step 5: Use an ice cream scoop to distribute the batter into 6 muffin cups. Fill them to the top for the best rise! Sprinkle with a little coarse sugar, then bake at 425ยฐF (220ยฐC) for 5 minutes. Reduce the heat to 375ยฐF (190ยฐC) and continue baking until the tops are golden brown and the muffins are fully baked through. A toothpick inserted in the center should come out with just a few moist crumbs attached.
Step 6: Carefully remove from oven and let the muffins cool in the hot pan for 5-10 minutes. Transfer to a wire rack and cool completely for 30 minutes.
This recipe makes 14-16 muffins, so it will take about 2-3 batches to bake up all the batter.
Expert Baking Tips
- Use a metal muffin tin. Aluminized steel is the best material for baking anything because it helps the edges get perfectly caramelized without burning. Muffins take longer to bake and won't brown in a glass pan. They might burn in a silicone pan!
- Toss the berries in flour. Make sure to toss the frozen berries in a tablespoon of flour. The dry coating suspends them in the batter, preventing them from sinking to the bottom of the muffin cups.
- Don't overmix. Overmixing can lead to dense, tough muffins because it overdevelops the gluten. The batter is properly mixed when there are no big streaks of flour left. The batter should look thick and scoopable, not smooth like cake batter. To avoid overmixing, gently fold in your add-ins after the dry ingredients are mostly incorporated but not fully mixed. That way, the final few stirs will finish mixing the batter and evenly distribute your add-ins at the same time.
How to Get Tall, Bakery-Style Muffins
Want those tall, domed muffin tops like the ones at your favorite bakery? These tips will help you get perfect tall muffins every time:
- Let the batter rest. This is optional, but resting the batter for 15-30 minutes allows the flour to fully hydrate and gives the baking powder a head start. Resting thickens the batter slightly and helps the white chocolate raspberry muffins rise higher in the oven.
- Fill the muffin cups almost to the top. Don't be afraid to fill each muffin liner to the top. This gives the batter enough volume to rise upward, which helps create tall, domed tops.
- Start with a blast of heat. Bake the muffins at a high temperature for the first 5 minutes. Then, lower it to 350ยฐF (180ยฐC) to finish baking. The initial high heat creates a burst of steam that lifts the batter quickly before the crumb sets, helping the muffins rise nice and tall.
- Don't open the oven door too early. Opening the door during the first 10 minutes of baking can let out heat and make the muffin tops collapse. Keeping the oven closed allows the muffins to rise and set properly.
Storage Instructions
To keep your raspberry white chocolate muffins fresh and avoid that dreaded soggy top, store them in an airtight container at room temperature for up to 3 days.
The key is to let them cool completely before storing. If they're even slightly warm, condensation will build up and make the tops sticky or wet.
Line the bottom of your container with a paper towel and set the muffins on top in a single layer. Add another paper towel on top before sealing. Paper towels help absorb excess moisture that can make the tops soggy.
Frequently Asked Questions
Make sure the muffins are completely cool, then wrap each one in plastic wrap. Place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Before eating, let the muffins thaw overnight in the fridge or at room temperature for a couple hours. You can also reheat them in the microwave for 10-20 seconds or pop them in a 350ยฐF oven for 5-7 minutes.
Yes, and letting the batter rest in the fridge for up to 24 hours can actually help the muffins rise higher. Mix the batter as directed, but use fresh raspberries (frozen ones will thaw and add too much water to the batter). Cover the bowl tightly with plastic wrapย and refrigerate. When you're ready to bake, let the batter sit at room temperature for about 15-20 minutes while the oven preheats. Scoop into your muffin tin and bake as usual.
Yes! Swap the all purpose flour for 1-to-1 gluten free baking flour (I like Bob's Red Mill). I've tested this many times and it works well!
Use a mini muffin pan and line it with mini paper liners. Spoon 1-1ยฝ tablespoons of batter into each cavity. Bake at 350ยฐF (180ยฐC) for 12-15 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Keep an eye on them near the end since they bake quickly.
More Muffin Recipes to Try
๐ Recipe
Bakery Style White Chocolate Raspberry Muffins
Equipment
- 1 12-cup muffin tin with paper liners
- 1 large mixing bowl
- 1 whisk
- 1 small bowl
- 1 Wire cooling rack
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 200 grams granulated sugar
- 50 grams light brown sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams plain Greek yogurt room temperature
- 120 grams buttermilk room temperature
- 300 grams all purpose flour plus 1 tablespoon for mixing with berries
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 180 grams frozen raspberries
- 80 grams white chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place paper muffin liners in every other well of a 12-cup muffin pan and set aside.
- Vigorously whisk the granulated sugar, brown sugar, and oil together. Then whisk in the eggs and vanilla extract.200 grams granulated sugar, 50 grams light brown sugar, 112 grams vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Mix in the Greek yogurt and buttermilk until the white streaks disappear and the mixture is fully combined.120 grams plain Greek yogurt, 120 grams buttermilk
- Add all purpose flour, baking powder, and salt. Fold in the dry ingredients until a few dry streaks of flour remain.300 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt
- In a small bowl, toss the raspberries with a tablespoon of flour. Add the berries and the white chocolate chips to the batter, gently folding until evenly distributed throughout.180 grams frozen raspberries, 80 grams white chocolate chips
- Use an ice cream scoop to distribute the batter into the 6 muffin cups, filling to the top for the best! Sprinkle with coarse sugar, then bake at 425ยฐF (220ยฐC) for 5 minutes.
- Reduce the heat to 375ยฐF (190ยฐC) and bake for 12-15 more minutes until the tops are golden brown and the muffins are fully baked through. A toothpick inserted in the center should come out with just a few moist crumbs attached.
- Remove from oven and let the muffins cool in the hot pan for 5-10 minutes. Transfer to a wire rack and cool completely for 30 minutes.
CM Hart
It would be most helpful to American viewers if all measurements were shown in cups as well as grams. Sincere thanks for showing that gluten free flour can be used and the batter does well as mini muffins.
Megan Weimer
Hi! You can toggle between metric measurements and cups in the recipe card.
Shannon
I have made these a couple of times now, I love 'em and so does my family. I do use a good white chocolate, ingredients are key. I am not even a fan of white chocolate, but in this recipe, it's an awesome combo. Cannot say enough good things about it. No changes required, it's straight up delicious.